Lemon Curd Tarts With Blueberry Syrup

Ingredients:

• 3 large egg yolks, strained
• zest of 1/2 lemon
• 1/4 cup lemon juice
• 6 tablespoons sugar
• 4 tablespoons unsalted butter, cold, cut into pieces
• store-bought pie crust, trimmed into a circle to fit your tart pan(s)
• Blackberry Patch Blueberry Syrup, to drizzle on top
• fresh blueberries, as garnish (optional)

Instructions:

1. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine.
2. Set over medium heat and stir constantly with a small wooden spoon. Cook until the mixture is thick enough to coat the back of a wooden spoon, 5 to 7 minutes.
3. Remove the saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth.
4. Pour the mixture into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly.
5. Let the curd cool, then refrigerate until firm and chilled, at least 1 hour.
6. Press the trimmed pie crust into a tart pan without piercing it with a fork.
7. Bake at 450 degrees for 9-11 minutes. If the crust puffs up, press it down with a wooden spoon. Cool for at least 30 minutes.
8. Fill the tart with the lemon curd, top with fresh berries, and drizzle with Blackberry Patch Blueberry Syrup.