1/2 cup of sugar
1/2 cup of fresh lemon juice
6 tablespoons unsalted butter, cut into 1/2 inch pieces
1 tablespoon finely grated fresh lemon zest
3 large eggs, beaten
1 prepared 8 inch tart shell – baked
1 pint fresh blueberries, rinsed and stems removed
1 cup sweeten whipped cream, optional
Using a double boiler, simmer water, cook the sugar, lemon juice, butter, zest and eggs, whisking frequently, until custard forms and bubbles appear on surface, 10 to 15 minutes. Remove from heat and strain in a fine mesh sleeve in a bowl.
Spoon lemon curd into the prepared tart shell, smooth¬ing the top with the back of a spoon or rubber spatula. Arrange the blueberries on top and serve with whipped cream on the side.