The flavors of Meyer lemon and blackberry come together in this refreshing Meyer Lemon Curd Tart with Fresh Blackberries. Perfect as a dessert in late winter or early spring!
Place wax paper or plastic wrap over tart pan and fill with rice or beans. Bake at 350 for about 10 minutes. Remove beans or rice.
Heat oven to 400 and pour curd into tart crust. Bake at 400 degrees for about 11 minutes or until the curd has set and no jiggle is seen. Remove from oven and cool in fridge, about an hour.
Garnish with blackberries and sprinkle with powdered sugar before serving.