Name: Blueberry Lemon Curd Tart Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 1/4 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1 large egg yolk; 2–3 tablespoons ice water; 1 cup granulated sugar; 1/2 cup fresh lemon juice; 2 tablespoons lemon zest; 4 large eggs; 1/2 cup unsalted butter, cubed; 1 1/2 cups fresh blueberries; 2 tablespoons blueberry jam, warmed

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Bursting with vibrant flavors and a sunshiny glow, this Blueberry Lemon Curd Tart is an irresistible dessert that balances silky lemon curd and juicy blueberries atop a crisp, buttery crust. Whether you’re dreaming up the perfect finish to a weekend brunch or need a show-stopping treat for a summer evening, this tart brings together sweet, tangy, and rich elements in every bite. Trust me, once you let your fork cut into that luscious lemon curd and glossy blueberry topping, you’ll understand why this recipe is a beloved classic in my kitchen.

Blueberry Lemon Curd Tart Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Blueberry Lemon Curd Tart lies in its simple, high-quality ingredients. Each one is thoughtfully chosen to add to the tart’s flavor, color, and irresistible texture. Here’s a breakdown of what you’ll need and why you’ll love using them.

All-purpose flour: Gives the crust its delicate, crumbly structure—don’t substitute for a different flour if you want that classic tart base.
Granulated sugar: Adds just the right touch of sweetness to both the crust and the lemon curd.
Salt: Enhances every flavor and prevents the crust from tasting dull.
Unsalted butter, cold and cubed: The secret to a satisfyingly crisp, flaky crust and a rich, smooth curd.
Egg yolk: Adds richness to the crust and helps everything bind together without becoming tough.
Ice water: Keeps the crust dough perfectly pliable while ensuring maximum flakiness.
Fresh lemon juice: Delivers bold, tangy flavor and brightens up the curd like nothing else can.
Lemon zest: Speckles the curd with even more pure citrus essence—zest your lemons before juicing for best results.
Large eggs: Give the curd its silky-smooth texture and golden color.
Fresh blueberries: Their pop of sweetness and color turns this tart into a summer stunner.
Blueberry jam, warmed: Brushed over the berries, this creates a beautiful, glossy finish that locks in the freshness and wow-factor.

How to Make Blueberry Lemon Curd Tart

Step 1: Make the Shortcrust Pastry

Start by making the crust, which is really the foundation of any great Blueberry Lemon Curd Tart. Combine flour, sugar, and salt in a food processor, then pulse in the cold, cubed butter until the mixture looks like coarse sand. Add the egg yolk, pulse, and then drizzle in ice water just until the dough begins to come together. Wrap the dough and chill for at least 30 minutes—this rest time keeps the crust tender and easy to handle.

Step 2: Shape and Bake the Crust

Roll your chilled dough to fit a 9-inch tart pan with a removable bottom, pressing it gently into all the nooks and crannies. Trim any excess and prick the bottom a few times with a fork. To prevent shrinking and bubbling, cover the crust with parchment, fill it with pie weights (or dried beans), and bake for 15 minutes. Remove the weights and bake another 8 to 10 minutes until the shell is golden and firm—let it cool completely.

Step 3: Prepare the Lemon Curd

In a medium saucepan, whisk together sugar, fresh lemon juice, lemon zest, and eggs. Place over medium heat and add the butter. Stir constantly (a whisk is your friend here) as the mixture thickens slowly; it will take about 8 to 10 minutes. Once it coats the back of a spoon, strain the lemon curd through a sieve to catch any lumps, then cover and refrigerate it until cool and set. This silky, tangy curd is what makes the Blueberry Lemon Curd Tart so unforgettable.

Step 4: Assemble the Tart

Once everything’s nicely chilled, gently spread the lemon curd into the tart shell and smooth the top. Pile on those gorgeous fresh blueberries, letting them nestle into the curd. Warm up your blueberry jam just until it’s runny, then lightly brush it over all the berries for a sparkling finish—this step takes your Blueberry Lemon Curd Tart from lovely to utterly stunning.

Step 5: Chill and Serve

Pop your assembled tart in the fridge for at least an hour to let the flavors meld and the curd set completely. When it’s time to serve, the tart slices beautifully and holds its shape, making it perfect to share with friends or to enjoy a secret extra piece later.

How to Serve Blueberry Lemon Curd Tart

Garnishes

For that extra special touch, sprinkle a dusting of powdered sugar right before serving or add a few mint leaves for a fresh, aromatic contrast. Lemon zest curls on top bring another pop of sunshine and make your Blueberry Lemon Curd Tart look totally bakery-worthy.

Side Dishes

Pairing the tart with a scoop of vanilla bean ice cream or a dollop of homemade whipped cream creates a dreamy combination that balances the tart, citrusy flavors. For brunch, serve alongside crisp meringues or a refreshing fruit salad for a real celebration of fresh flavors.

Creative Ways to Present

You can slice your Blueberry Lemon Curd Tart into delicate wedges for a pretty plated dessert, or cut it into bars and serve on a rustic wooden board at a summer picnic. For a stunning dessert buffet, present the tart on a pedestal cake stand surrounded by extra fresh berries.

Make Ahead and Storage

Storing Leftovers

Cover any leftover tart with plastic wrap or place in an airtight container, then store it in the refrigerator. The Blueberry Lemon Curd Tart keeps beautifully for up to three days, making it easy to enjoy a slice whenever the craving strikes.

Freezing

While the baked tart crust and lemon curd can both be frozen separately, it’s best to assemble the tart fresh for absolutely the best texture. If needed, freeze the cooled crust and lemon curd individually, then thaw overnight in the fridge and assemble with berries just before serving.

Reheating

This tart is meant to be served chilled or at room temperature, so no need to reheat. If you’ve frozen any components, let them thaw completely in the refrigerator before assembling and serving for the freshest taste.

FAQs

Can I use store-bought lemon curd instead of homemade?

Absolutely! If you’re short on time, a high-quality store-bought lemon curd will work. However, making your own lets you control the freshness and tang, really elevating your Blueberry Lemon Curd Tart.

What if I don’t have a tart pan with a removable bottom?

You can use a regular pie plate, but serving neat slices might be trickier. Grease the pan well and, if possible, line with parchment for easier removal.

Do I have to use fresh blueberries, or will frozen work?

Fresh blueberries are best for presentation and texture, but you can use thawed and well-drained frozen berries in a pinch. Just note they may be a bit softer and tend to weep more moisture.

Can I prepare the Blueberry Lemon Curd Tart in advance?

Definitely! You can make the crust and lemon curd up to three days ahead and keep them refrigerated separately. Assemble the tart a few hours before serving for maximum freshness.

Can I swap out the blueberries for another fruit?

Of course! Raspberries, blackberries, or a mix of summer berries all taste fantastic atop the lemon curd and give the tart a new twist while keeping that gorgeous color contrast.

Final Thoughts

If you’re looking to impress your guests—or simply treat yourself—this Blueberry Lemon Curd Tart is the perfect dessert to celebrate any occasion. With its fresh flavors, beautiful appearance, and delightful textures, it’s an absolute joy to prepare and share. Give it a try, and don’t be surprised if it becomes the most-requested tart at all your gatherings!

Blueberry Lemon Curd Tart Recipe

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4.9 from 26 reviews

Author: admin
Total Time: 1 hour 5 minutes (plus chilling)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the perfect balance of sweet and tangy with this Blueberry Lemon Curd Tart. A buttery crust filled with luscious lemon curd and topped with fresh blueberries, this dessert is a delightful treat for any occasion.

Ingredients

Scale

For the Crust:

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
2–3 tablespoons ice water

For the Lemon Curd Filling:

1 cup granulated sugar
1/2 cup fresh lemon juice
2 tablespoons lemon zest
4 large eggs
1/2 cup unsalted butter, cubed

For the Topping:

1 1/2 cups fresh blueberries
2 tablespoons blueberry jam, warmed

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Instructions

Preheat oven to 375°F. In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and ice water, pulsing until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
Roll dough to fit a 9-inch tart pan with a removable bottom. Press dough into pan, trim excess, and prick bottom with a fork. Line with parchment and fill with pie weights. Bake for 15 minutes, remove weights, and bake for 8–10 minutes more until golden. Cool completely.
For the lemon curd, whisk sugar, lemon juice, lemon zest, and eggs in a saucepan over medium heat. Add butter and cook, whisking constantly, until thick enough to coat the back of a spoon, about 8–10 minutes. Strain curd through a sieve into a bowl, cover with plastic wrap (pressing onto surface), and chill until set.
Spread lemon curd evenly in cooled crust. Top with blueberries and brush lightly with warmed blueberry jam for shine. Chill for 1 hour before serving.