- 3 cups wild blueberries (rinsed)
- 2 T cornstarch
- Zest of 3/4 of a lemon
- 3 t lemon juice
- 2 T sugar
- 1 T confectioner’s sugar
- Store bought tart shells
In a large bowl whisk cornstarch, sugar, lemon zest, lemon juice, and a pinch of salt. Add blueberries and stir roughly. Let mixture sit for 10-15 minutes. Preheat oven to 475.
Distribute evenly into small tart shells and bake for 15 minutes.
Remove and cool. Serve with ice cream.
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