Memorial Day is coming up, it’s berry season, and the weather is warming up, which means it’s time for pies and tarts! Last year, I had so much fun making my Strawberry Kiwi and Lime Chiffon Tartlettes, that I decided to add a twist to that recipe for this year’s celebration: Blueberry and Lemon Chiffon Tart. And yes, it tastes just as good as it sounds. Here’s what I love about this recipe: blueberries and lemons are humble little fruits that pack a big punch. Yes, chiffon sounds very fancy, but it’s basically just lemon curd and cream mixed together—but when you add blueberries to the mix, it’ll knock your socks off. And honestly, I could eat spoonfuls of this lemon chiffon for breakfast.
Right now you’re probably thinking, “Lindsey, that sounds really unhealthy. Why would you do that?” Answer: Lemons are fruit, and yogurt is made from milk and stuff, so it’s basically like eating fancier, yummier yogurt. I could do this all day. Come at me with your ridiculous food logic. Okay, I’m done. I just get very defensive about my dessert-for-breakfast food choices. We’re still friends, right? Cool. I might make this tart for The Fiancé and I to split over the long weekend while we catch up on our Netflix queue. What’s on your agenda? Maybe your awesome plans will inspire me to be more adventurous on Memorial Day weekend.
Now, before you head to the kitchen, I have a few pointers for you. If you’re planning to make this for Memorial Day, or any other event, make sure you give yourself time to make the lemon curd. You’ll need time to let it cool. Also watch your stove top heat and do not, I repeat, do not stop stirring your lemon curd mixture when you add the eggs. Any deviance from these instructions and you’ll run the risk of making a weird lemon omelet rather than lemon curd. You’ve been warned.
Yields 1 9-inch tart, 8-9 people
20 minPrep Time
10 minCook Time
30 minTotal Time
- 1 10-oz box of Shortbread Cookies
- 6 tablespoons Unsalted Butter, melted
- 2 tablespoons Granulated Sugar
- 1 1/2 tablespoons grated Lemon Zest
- 1 tablespoon grated Lemon Zest
- 1/2 cup freshly squeezed Lemon Juice
- 1/2 cup Granulated Sugar
- 3 tablespoons Unsalted Butter
- 3 large Eggs, whisked
- 1 teaspoon Vanilla Bean Paste
- 1/2 cup Mascarpone
- 1/4 cup Confectioners Sugar
- 1 1/2 cups Heavy Whipping Cream
- 2 pints of Fresh Blueberries
- Sprigs of Mint for garnish (optional)
- Preheat the oven to 375 degrees F.
- In a food processor, pulse cookies until very finely ground. You should have about 1 1/2 cups of crumbs. Add melted butter, sugar, and lemon zest and pulse until evenly moistened.
- Press crumb mixture into a 9" tart pan using the back edge of a spoon.
- Bake for 4 to 5 minutes or until lightly golden. If the crust has puffed, carefully press bottom back into place using a spoon or flat-bottomed glass. Cool completely.
- Put a strainer over a glass bowl and set aside.
- Put the lemon zest and juice and the granulated sugar in a heavy bottom, non-reactive saucepan over high heat and stir until the sugar dissolves, 3 to 5 minutes.
- Turn the heat to low, making sure the mixture is below a simmer, and whisk in the butter and eggs. Cook, stirring regularly and taking care to keep it below a simmer, until thickened, 9 to 10 minutes.
- Strain into the glass bowl, press some plastic wrap on the surface, and cool.
- Whip the vanilla bean paste, mascarpone, heavy whipping cream, and confectioners sugar together in a mixer with a whisk attachment.
- Fold the cream into the cooled lime mixture. Using a pastry bag, pipe the Lemon Chiffon into the tart pan.
- Assemble fruit on top of the chiffon as desired.
- Garnish with sprigs of mint, if desired.
Chiffon adapted from Sparkling Berry Chiffon by Damaris Phillips
I’ve been crazy busy lately, but I’ve been pretty diligent about taking a little time each day to dance to this Marc E. Bassy (ft. G-Eazy) song in my kitchen. Take a listen! I dare you not to dance. #priorities