Summer Lemon Blueberry Tart

Summer Lemon Blueberry Tart
LEMON CUSTARD
10 T sugar
4 egg yolks
6 T fresh lemon juice
1/4 c unsalted butter,cut into pieces
1/4 t salt
2 t lemon peel,finely shredded
BLUEBERRY TOPPING
1/3 c sugar
1 T cornstarch
1/2 c water
1 1/2 t fresh lemon juice
3 c fresh blueberries,washed & patted dry
PASTRY
1 c flour
1 T sugar
1/4 t salt,omit if using salted butter
1/4 t lemon peel,grated
1/2 unsalted butter,chilled
1 T water
1/2 t vanilla extract
LEMON CUSTARD - In a heavy non-aluminum saucepan, beat sugar & egg
yolks until well blended. Add lemon juice, butter & salt. Stir with
wooden spon over medium-low heat for about 8 minutes until mixture
thickly coats back of spoon; do not boil. Remove from heat & stir in
lemon peel. Cool. Cover & refrigerate at least 1 hour. Spread
custard in pastry shell & set aside.
BLUEBERRY TOPPING - In a heavy medium saucepan, combine sugar &
cornstarch. Mix in water & lemon juice. Stir over medium heat & bring
to a full rolling boil. Cook until mixture thickens & turns
translucent. Remove from heat & stir in blueberries. Spread berry
mixture evenly on custard. Refrigerate 30 minutes before serving.
PASTRY - In mixing bowl, cobine flour, sugar, salt & lemon peel. Cut
the butter into 2" slices & blend into flour mixture until crumbly.
Combine the water & vanilla. Sprinkle over flour mixture & blend until
mixture clings together. Gather into a ball & let rest 30 minutes if
time permits. Preheat oven to 375 degrees. Press pastry into a 9" pie
pan or tart pan. Prick with fork. Bake 25 minutes or until golden
brown.