Ingredients
Favorite pie crust, prebaked in a 9 inch pie pan or 8 individual tartelettes
8oz. cream cheese at room temperature
apricot preserves
lemon curd: (1/2c fresh lemon juice, zest of 1 lemon, 6 tbsps unsalted butter, 1/2c. sugar, 3 eggs)
two pints blueberries
Preparation
- Bake and cool tart shell(s). It is important that they are cool when you add filling.
2.Prepare lemon curd: Melt butter in saucepan over low heat. Then add all of the other ingredients and whisk over medium-low heat until mixture thickens and bubbles. Let cool.
Once lemon curd cools, reserve 1/4c.. Mix the remainding lemon curd with the softened cream cheese until the mixture is creamy and well blended. Voila you filling!
Before filling tart shells, melt 1/4c. of the apricot preser ves. Spread the melted preserves with a pastry brush over the bottom of the tart shell. This will add some sweetness and keep the shell from getting soggy.
Now spread the cream cheese mixture into the tart pans. Spread the reserved lemon curd over the cream cheese filling. Last, sprinkle the blueberries over the filling.
Eat and Enjoy!
