Lemon Blueberry Cheese Tart | BC Blueberry Council
Lemon curd: In a small sauce pan, whisk together lemon zest, lemon juice, cornstarch, almond milk, and honey until smooth. Bring to a boil on stovetop over medium heat, then lower the heat and stir...
Ingredients
- 1 large lemon, zested and juiced
- 3 tbsp cornstarch
- 1 cup unsweetened original almond milk
- ¼ cup honey
- 1 8-inch baked pie crust*
- 1 8-ounce block of plain cream cheese, softened to room temperature
- 1 cup fresh blueberries
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