Berry-lemon recipe

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  • Yield: 4 tartlets


  • ½ cup (65 g) cornstarch (contains corn; can use tapioca or arrowroot starch instead)
  • 1¼ cups (250 g) superfine sugar
  • 1 cup (235 ml) water
  • 1½ cups (355 ml) lemon juice
  • 1 teaspoon (1.7 g) lemon zest
  • 1 cup (145 g) small blueberries
How to Make It
  1. Combine starch, sugar, water, lemon juice, and lemon zest in a saucepan. Bring to a gentle boil over medium heat, stirring constantly
  2. Turn heat down and cook for about one minute, continuing to stir. Gently stir in blueberries.
  3. Pour hot mixture into prebaked and cooled tartlet shells. Let cool and then refrigerate.

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