Lemon and Blueberry Meringue Tarts
Dough:
- 2oz Butter
- 2oz Confectioners Sugar
- 5 Eggs
- 4oz All Purpose Flour
On a machine mixer slowly cream the butter and sugar, add the eggs, mix until combined. Hand fold in the flour, and chill the dough at least 2 hours before using.
Custard:
- 12oz Lemon Juice
- 14oz Sugar
- 3oz Cornstarch
- 14oz Yolks
- 7oz Cream
- 6 Leaves Gelatin
Bring lemon juice and half of the sugar to a simmer.
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Whisk the remaining sugar with the cornstarch, add the yolks, and the cream to create a paste.
Slowly stream approximately 1/3 of the simmering juice to the paste to temper the paste.
Pour the tempered paste back into the remaining simmering juice and continue to cook while stirring vigorously to prevent scorching.
Once thick and bubbling, immediately pour into a chilled bowl to prevent overcooking.
