CRUST:

1 1/4 c. flour
1/3 confectioners' sugar
1/8 tsp. salt
6 tbsp. butter
1 lg. egg

Place first 3 ingredients in bowl. Cut in butter until mix is crumbly. Beat egg and add gradually to flour mix. Pat dough into 9-inch tart pan with removable bottom. Line with foil, weight down and bake 8 minutes. Remove foil; prick crust. Bake 10-15 minutes longer. Cool.

FILLING:

4 lg. lemons
2 c. milk
1/8 tsp. salt
1/4 c. cornstarch
2 tbsp. butter
1 c. sugar
3 lg. egg yolks
1/2 pt. blueberries
grated peel from 2 lemons

With vegetable peeler, grate peel from 2 lemons, do other 2 lemons, peeling in strips to be crystallized. Squeeze 1/2 cup lemon juice and reserve. In 2-quart pan over medium heat, combine milk, starch, salt, and 3/4 cup sugar. Cook, stirring, until thick and boil 1 minute. Remove from heat.

In small bowl, beat yolks, stir in a little hot sauce, blend then put yolk mix into pan of hot sauce. Stir. Cook very thick, about 5 minutes. Remove from heat. Stir in butter, lemon juice, and grated peel. Pour into shell and peel on berries, leave 1-inch border. Cool in refrigerator. Arrange crystallized peel around edges.

To crystallize: In 1 quart pan, heat lemon peel strips, 1/4 cup sugar, 1/2 cup water to boiling. Reduce heat and simmer 15 minutes until peel is translucent. Place 2 tablespoon sugar in small bowl. Drain peel and toss in sugar. Spread in cookie sheet to dry.