Lemon Blueberry Mason Jar Lid Tarts

These delightful lemon blueberry tarts baked in Mason jar lids are perfect for individual servings. The combination of tangy lemon curd and sweet blueberries nestled in a flaky crust will surely satisfy your dessert cravings.

Ingredients:

• 1 cup blueberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1 sheet pre-made pie crust, thawed
• 1/4 cup lemon curd
• 1 egg, beaten for egg wash
• Powdered sugar, for dusting

Instructions:

Preheat the oven to 375F 190C

In a small saucepan, combine blueberries, granulated sugar, lemon juice, and lemon zest

Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens, about 8-10 minutes

Remove from heat and let it cool slightly

Roll out the pie crust and cut out circles slightly larger than the diameter of your Mason jar lids

Press the pie crust circles into the Mason jar lids, forming a crust at the bottom and up the sides

Spread a teaspoon of lemon curd onto the bottom of each crust

Spoon the blueberry mixture evenly into each crust

Brush the edges of the crust with beaten egg for a golden finish

Place the filled Mason jar lids on a baking sheet lined with parchment paper

Bake for 15-20 minutes, or until the crust is golden brown and the filling is bubbly

Remove from the oven and let cool completely before removing from the Mason jar lids

Dust with powdered sugar before serving