Meyer Lemon Tart with Blueberry Violet Jam

🌼🍋✨ Celebrate Easter and Passover with Our Meyer Lemon Tart with Blueberry Violet Jam✨🍋🌼

It’s the perfect bright ending to your Springtime feast with a hidden layer of our Blueberry Violet Jam: an ideal pairing with lemon desserts. 🥳💜

Meyer Lemon Tart with Blueberry Violet Jam

Ingredients:
 
Crust:
🥧 1 1/4 cups all-purpose flour  (or almond meal for Passover*)
🥧 1/2 cup unsalted butter, cold & cubed  
🥧 1/4 cup powdered sugar  
🥧 1/4 tsp sea salt  
🥧 1 large egg yolk 

Filling:
🍋 4 Meyer lemons, zested & juiced  
🍋 3/4 cup granulated sugar  
🍋 4 large eggs  
🍋 1/2 cup unsalted butter, at room temperature  
🍋 1/2 cup Blueberry Violet Jam  

Instructions:

1️⃣ In a food processor, pulse the flour, butter, powdered sugar, and salt until crumbly. Add the egg yolk and pulse until the dough comes together. Knead on a floured surface, shape into a disc, wrap, and refrigerate for 1 hour.

2️⃣ Preheat oven to 375°F (190°C). Roll out the chilled dough to fit a 9-inch tart pan, pressing it into the pan evenly. Trim excess. 

3️⃣ Line the crust with parchment, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, bake an additional 5 minutes until golden. Cool completely.

4️⃣ Spread a generous layer of our Blueberry Violet Jam over the cooled crust.

5️⃣ For the filling, cook Meyer lemon zest, juice, sugar, eggs, and butter in a saucepan over medium heat, stirring constantly, until thickened (about 5-7 minutes). Pour over the jam layer.

6️⃣ Bake the tart for 10-15 minutes until the filling is set yet slightly jiggly in the center. Cool on a wire rack, then refrigerate for at least 2 hours or overnight.

7️⃣ Garnish with blueberries, edible flowers, or herbs to bring your tart to life! 🌺🫐

✨Serves: 8

•if using almond flour, consider adding an additional egg yolk or 1T water if it needs help binding.

👉 Try this #LemonBlueberryTart and share your masterpiece with us.💛💜

#EasterDesserts #MeyerLemonTart #SweetEasterTreats 
#blueberryvioletjam

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