Name: Blueberry Lemon Curd Tart Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: French-American
Ingredients: For the crust: 1½ cups all-purpose flour, ¼ cup powdered sugar, ½ teaspoon salt, ½ cup unsalted butter (cold and cubed), 1 large egg yolk, 2–3 tablespoons ice water For the lemon curd: ½ cup fresh lemon juice, 1 tablespoon lemon zest, ¾ cup granulated sugar, 3 large eggs, ½ cup unsalted butter (cut into pieces) For the topping: 1½ cups fresh blueberries, 1 tablespoon honey or apricot jam (optional, for glaze)

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Bright, tangy, and deeply satisfying, this Blueberry Lemon Curd Tart is the sort of showstopper dessert that wins hearts at every summer gathering. The harmony of crisp, buttery crust, silky lemon curd filling, and a crown of juicy blueberries is a true celebration of simple ingredients that deliver big flavor. Whether you’re prepping for a picnic, dazzling holiday guests, or just feeding your sweet tooth, this recipe will become your go-to favorite for sunny afternoons and special moments alike.

Blueberry Lemon Curd Tart Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of classic ingredients transforms into an elegant Blueberry Lemon Curd Tart. Each element plays a crucial role—fresh lemons keep things zesty, the blueberries add a burst of freshness, and a tender pastry shell holds it all together in beautiful harmony. Here’s what makes this unmistakably delicious:

All-purpose flour: The foundation for a sturdy-yet-tender crust that cradles the curd and berries.
Powdered sugar: Adds subtle sweetness to the pastry and helps achieve that coveted melt-in-your-mouth texture.
Salt: Just half a teaspoon balances out all the sweet-tart flavors and enhances the buttery notes.
Unsalted butter (cold and cubed): Essential for flakiness; cold butter ensures a perfectly crisp, rich crust.
Large egg yolk: Binds the dough and adds richness while helping the crust brown beautifully.
Ice water: Keeps the dough cool and easy to work with—start small and add as needed.
Fresh lemon juice and zest: Deliver unmistakable brightness and flavor to the luscious curd.
Granulated sugar: Sweetens the lemon curd just enough to keep it from being too tart.
Large eggs: The secret to a luxuriously smooth, thickened lemon curd.
Unsalted butter (for curd): Melts into the curd for incredible silkiness and flavor depth.
Fresh blueberries: Pick the plumpest you can find for a sweet, juicy topping that bursts with summer goodness.
Honey or apricot jam (optional): Gently brushed over the berries, this gives a gorgeous glossy finish that’s as inviting as it is delicious.

How to Make Blueberry Lemon Curd Tart

Step 1: Make the Tart Crust

Start by preheating your oven to 350°F (175°C). In a food processor, pulse together the flour, powdered sugar, and salt until combined. Add the cold, cubed butter and pulse until the mixture looks like coarse crumbs; this is the secret to that irresistible pastry texture. Drizzle in the egg yolk and 2 tablespoons of ice water, pulsing just until the dough starts to hold together—add that third tablespoon of ice water only if things seem too dry. Gather the dough onto a floured surface, shape into a disk, wrap in plastic, and pop it into the fridge for 30 minutes. This chill time gives the butter a chance to firm up, resulting in a flakier crust.

Step 2: Bake the Tart Shell

Once your dough is thoroughly chilled, roll it out into a 9-inch circle and carefully press it into a tart pan with a removable bottom. Give the base a few good pricks with a fork—this prevents it from puffing up. Line with parchment paper, fill with pie weights (or dried beans), and pre-bake for 15 minutes. Carefully take out the weights and parchment, then bake for another 10 minutes until the crust is golden and set. Allow it to cool completely before proceeding so the filling stays bright and smooth.

Step 3: Make the Lemon Curd

Let’s get to the heart of this Blueberry Lemon Curd Tart: the rich, glossy lemon curd. In a medium saucepan over medium-low heat, whisk together the fresh lemon juice, zest, sugar, and eggs until smooth. Add the butter and cook, stirring constantly with a rubber spatula, for around 10 minutes—patience here pays off. You’ll know it’s ready when it thickens enough to coat the back of a spoon. Strain the curd through a fine-mesh sieve into a bowl to catch any bits and ensure flawless texture. Let it cool slightly so it thickens a bit more.

Step 4: Assemble and Chill

Pour the slightly cooled lemon curd into your fully cooled tart shell, spreading it evenly. Slide the whole tart into the refrigerator and let it chill for at least 2 hours; this helps the curd set to sliceable perfection. This resting time can be excruciating if you’re hungry, but trust me, it’s worth every minute!

Step 5: Top with Blueberries and Glaze

Once the tart is set, crown it with fresh blueberries, covering every inch for that signature glossy look. If you want that beautiful bakery-style shine, warm up a tablespoon of honey or apricot jam and lightly brush it over the berries. The glaze not only adds eye-catching appeal but also an extra hint of sweetness.

How to Serve Blueberry Lemon Curd Tart

Garnishes

For a touch of elegance, sprinkle a little extra lemon zest over the blueberries or add sprigs of fresh mint just before serving. A dusting of powdered sugar is always a pretty finishing touch, especially if you’re bringing this Blueberry Lemon Curd Tart out for a special celebration.

Side Dishes

Pairing options abound! A dollop of freshly whipped cream alongside each slice is a dreamy companion. For a little extra indulgence, serve with chilled vanilla bean ice cream or a handful of fresh berries for a truly fruit-forward dessert spread.

Creative Ways to Present

You can serve up the Blueberry Lemon Curd Tart as a whole centerpiece, or slice it into dainty bars for a dessert buffet. For picnics or parties, try making mini tarts using the same recipe—bonus points if you swirl a few raspberries in with the blueberries for extra color.

Make Ahead and Storage

Storing Leftovers

Cover any remaining tart tightly with plastic wrap and store it in the refrigerator. The crust stays crisp and the curd maintains its silky texture for up to three days—if you can resist finishing it before then!

Freezing

For longer storage, you can freeze slices of Blueberry Lemon Curd Tart. Once fully set, wrap well in plastic and then foil, and freeze for up to one month. Thaw overnight in the refrigerator for best results.

Reheating

This tart is best enjoyed cold or at room temperature, so there’s no need to reheat. If the crust feels a bit soft after refrigeration, just let your slice sit out for 10–15 minutes and it will perk right up.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can substitute frozen blueberries in a pinch. Just thaw and drain them well to prevent excess moisture from making the tart soggy, and be gentle when arranging them so they keep their shape.

Is it possible to make the tart crust without a food processor?

Absolutely! Use a pastry cutter, two knives, or even your fingertips to work the cold butter into the dry ingredients until you have a crumbly mixture, then proceed as usual.

Can I make the lemon curd ahead of time?

Definitely—lemon curd can be prepared up to three days in advance and stored in the fridge until you’re ready to assemble your Blueberry Lemon Curd Tart. Just give it a good whisk before pouring into the crust.

What’s the best way to get a glossy finish on the blueberries?

A gentle brush of warm honey or apricot jam right before serving gives the berries a gorgeous shine and helps keep them in place atop the tart.

Is this tart gluten-free?

As written, the recipe does contain wheat flour, but you can substitute your favorite gluten-free all-purpose blend to make a fabulous gluten-free version of Blueberry Lemon Curd Tart.

Final Thoughts

If you’re looking for a dessert that dazzles in both flavor and presentation, you truly can’t go wrong with this Blueberry Lemon Curd Tart. Bring it to your next gathering or enjoy a slice just for yourself—you’ll quickly see why it’s a beloved addition to any dessert table. Give it a try, and let the vibrant taste of summer steal the show!

Blueberry Lemon Curd Tart Recipe

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4.9 from 9 reviews

Author: admin
Total Time: 3 hours (including chilling time)
Yield: 8 servings
Diet: Vegetarian

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Description

Indulge in the perfect blend of tangy lemon curd and sweet blueberries with this delightful Blueberry Lemon Curd Tart. A buttery crust holds a luscious lemon filling, topped with fresh blueberries for a burst of flavor. This elegant tart is a must-try for any dessert lover.

Ingredients

For the crust:

1½ cups all-purpose flour, ¼ cup powdered sugar, ½ teaspoon salt, ½ cup unsalted butter (cold and cubed), 1 large egg yolk, 2–3 tablespoons ice water

For the lemon curd:

½ cup fresh lemon juice, 1 tablespoon lemon zest, ¾ cup granulated sugar, 3 large eggs, ½ cup unsalted butter (cut into pieces)

For the topping:

1½ cups fresh blueberries, 1 tablespoon honey or apricot jam (optional, for glaze)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C).
Make the crust: In a food processor, pulse together flour, powdered sugar, and salt. Add cubed butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and ice water. Shape into a disk, chill, roll out, and press into a tart pan. Bake until golden.
Prepare the lemon curd: Whisk together lemon juice, zest, sugar, and eggs in a saucepan. Cook until thickened, then strain and pour into the cooled tart shell. Chill for at least 2 hours.
Top with blueberries: Add fresh blueberries to the chilled tart. Optionally, brush with warmed honey or apricot jam for a shiny glaze.