Ingredients

• For the crust:
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup powdered sugar
  • 1 large egg yolk
  • 2-3 tablespoons cold water
• For the lemon cream filling:
  • 1 cup heavy cream
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • ¼ cup freshly squeezed lemon juice
• For the topping:
  • 1 cup fresh blueberries
  • Additional lemon zest for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the flour and powdered sugar. Add the cold butter and mix until the mixture resembles coarse crumbs.
3. Add the egg yolk and cold water, one tablespoon at a time, until the dough comes together. Shape it into a disk, wrap in plastic wrap, and chill for 30 minutes.
4. Roll out the chilled dough on a floured surface to fit your tart pan. Press the dough into the pan and prick the bottom with a fork. Chill again for 10 minutes.
5. Bake the crust for 15-20 minutes or until golden brown. Let it cool.
6. For the lemon cream filling, whisk together the heavy cream, sugar, eggs, lemon zest, and lemon juice in a bowl until well combined.
7. Pour the lemon cream filling into the cooled tart crust and bake for an additional 25-30 minutes or until set.
8. Allow the tart to cool completely, then top with fresh blueberries and garnish with additional lemon zest.
9. Serve chilled or at room temperature.