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Originally published May 2, 2007 at 12:00 AM | Page modified May 2, 2007 at 6:57 AM

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Recipe: Blueberry Lemon Tart

Serves 8

1 cup fresh lemon juice (about 6 lemons)

5 tablespoons grated lemon zest

8 tablespoons (1 stick) unsalted butter, melted

6 eggs, lightly beaten

1 cup granulated sugar

9-inch partially baked Sweet Buttery Tart Crust, 1 inch deep (see related recipe)

1-½ cups blueberries, rinsed, sorted, and dried

Confectioners' (powdered) sugar

1. Preheat the oven to 400 degrees.

2. Whisk the lemon juice, grated zest and melted butter in a medium-size bowl. Beat in the eggs and granulated sugar; mix well.

3. Pour into the partially baked tart shell and bake until golden brown, about 20 minutes. Arrange the blueberries (or other fresh fruit) over the warm filling, pressing lightly. When cool, dust with confectioners' sugar.

From "The Silver Palate Cookbook" by Julee Rosso and Sheila Lukins

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