|Lemon||6 , juiced (1 Cup)|
|Grated lemon zest||5 Tablespoon|
|Sweet butter||1⁄2 Cup (8 tbs), melted (1 Stick)|
|Eggs||6 , beaten|
|Granulated sugar||1 Cup (16 tbs)|
|9 inch partially baked sweet buttery tart crust||1 (1 Inch Deep)|
|Blueberries||1 1⁄2 Cup (24 tbs), rinsed, sorted and dried|
|Confectioners' sugar||1 Cup (16 tbs)|
Preheat oven to 400Â°F.
Whisk lemon juice, grated zest and melted butter in a medium-size bowl.
Beat in eggs and sugar; mix well.
Pour into the partially baked tart shell and bake about 20 minutes or until golden brown.
Arrange blueberries (or other fresh fruit) over the warm filling, pressing lightly.
When cool, dust with confectioners' sugar.