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Meyer Lemon Curd Tart


For the crust:

1 stick cold butter, cut into pea size pieces
1/4 cup sugar
1 1/4 cup all-purpose flour, plus extra for rolling dough
1 egg yolk
Pinch salt
2 to 4 tablespoons cold water

For the curd:

3/4 cup freshly squeezed Meyer lemon juice
3 Meyer lemons, zested
1 1/3 cups sugar
5 eggs
Pinch salt
1 1/2 sticks butter, cut into pats

For the garnish:

1 pint blueberries
2 tablespoons sugar
2 tablespoons Meyer lemon juice
Special equipment: 1 pound dried beans, 10-inch tart pan



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