Blueberry Curd Tart

For the crust:

In a saucepan, melt and brown the butter over medium heat. Watch it carefully so it doesn’t burn. You want it to get golden brown and start to give off a nutty toffee scent. At that point, remove it from the heat and mix butter with your sugar and graham cracker crumbs.

Press into the bottom of a 10-inch tart pan. Put the crust in your freezer for 15 minutes. Preheat oven to 350 F while it freezes.

Remove it from the freezer and bake at 350 F for 7-10 minutes. Remove crust from oven and allow it to cool to room temperature.

For the curd:

In a saucepan add 2 cups of berries with your water and cook on medium/low heat until the juice has released from the berries, stirring around and mashing a bit as you go. After about 10 minutes (after it has come to a boil) remove from heat.

Strain berries into a bowl through a mesh strainer. Reserve juice and discard the pulpy berry leftovers.

In the top of a double boiler whisk eggs, sugar, zest and blueberry juice together, stirring constantly.

Add 1 tablespoon of butter at a time waiting for each to melt before adding the next.

After all the butter has been added and the curd starts to thicken (so it coats the back of a spoon), remove bowl from heat. (If it seems at all lumpy you can pour it into a bowl through a fine sieve again). Pour curd into a heatproof jar or dish. Refrigerate for 1 hour.

For the meringue:

In the bowl of your electric mixer beat egg whites until soft peaks form. Add in your sugar and lime zest. Continue to beat on high until you have stiff peaks.

For the assembly:

Pour cooled curd into your cooled crust. Dollop or spread meringue on the top. Put your tart under a preheated broiler for 30-60 seconds until the tips of the meringue start to toast.

Remove from broiler and serve.