Blueberry Lemon Curd Tart

Name: Blueberry Lemon Curd Tart
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsalted butter, chilled and diced; ¼ cup granulated sugar; 1 large egg yolk; 2-4 tablespoons ice water; 3 large lemons, zested and juiced; 1 cup granulated sugar; 4 large eggs; ½ cup unsalted butter, cut into pieces; A pinch of salt; 2 cups fresh blueberries; Powdered sugar for dusting

Highlighted under: Bakery-Style Treat Recipes

I absolutely adore making this Blueberry Lemon Curd Tart whenever I have fresh blueberries on hand. The blend of tart lemon curd with the sweetness of blueberries creates a delightful balance that’s hard to resist. The buttery tart crust adds a lovely crunch, making every bite a delicious treat. I often serve this at gatherings, and it’s always a hit! With each slice, the vibrant colors and flavors come together beautifully, making it a perfect dessert for any occasion.

Created by

Emily

Last updated on 2026-01-25T18:34:27.867Z

When I first made this tart, I was amazed by how simple the process was yet how impressive the results turned out. I suggest letting the lemon curd cool completely before adding the blueberries to prevent them from wilting. The tart crust holds the perfect texture, providing just the right amount of crunch against the creamy curd and juicy blueberries.

As I experimented more with flavors, I found that adding a hint of vanilla to the curd elevates the taste to another level, making it incredibly enchanting. With a sprinkle of powdered sugar on top, it not only tastes divine but also looks stunning!

Why You'll Love This Recipe
The refreshing contrast of zesty lemon and sweet blueberries
Decadent yet surprisingly light dessert perfect for any season
Visually stunning centerpiece for your dessert table

Mastering the Tart Crust

The tart crust serves as the foundation of this dessert, so getting it just right is crucial. Make sure your butter is chilled, as this helps create a flaky texture. When mixing the butter into the flour and sugar, use a pastry cutter or your fingers until the mixture feels like coarse crumbs. Overworking the dough can lead to a tough crust, so mix it just until combined and starts to come together.

After pressing the dough into the tart pan, refrigerating for 30 minutes helps prevent shrinkage during baking. If you notice the crust puffing up while par-baking, gently prick it with a fork to allow steam to escape. This will help achieve that desirable golden edge while maintaining a tender structure.

Creating Perfect Lemon Curd

Lemon curd adds a vibrant tang that contrasts beautifully with the sweetness of blueberries. When heating your lemon mixture, maintaining medium heat is key; too high can scramble the eggs before they thicken. Whisk continuously, and look for a custard-like consistency that coats the back of a spoon. It should take about 10 minutes, and be sure to remove it from the heat as soon as it thickens to prevent overcooking.

Stirring in the butter should be done once the curd is off the heat, allowing it to melt slowly and create a smooth texture. If your curd appears lumpy, you can strain it through a fine sieve to achieve silky perfection. This ensures the tart will have a refined mouthfeel, enhancing the overall experience.

Ingredients

Ingredients for Blueberry Lemon Curd Tart

For the Tart Crust

1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and diced
¼ cup granulated sugar
1 large egg yolk
2-4 tablespoons ice water

For the Lemon Curd

3 large lemons, zested and juiced
1 cup granulated sugar
4 large eggs
½ cup unsalted butter, cut into pieces
A pinch of salt

For the Topping

2 cups fresh blueberries
Powdered sugar for dusting

Instructions

Make the Tart Crust

In a large mixing bowl, combine the flour and sugar. Add the diced butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and then gradually add ice water until the dough comes together. Press the dough into a tart pan and refrigerate for 30 minutes.

Bake the Tart Crust

Preheat the oven to 350°F (175°C). Remove the tart crust from the refrigerator and par-bake for 15 minutes, until lightly golden. Let it cool completely.

Prepare the Lemon Curd

In a saucepan, combine the lemon juice, zest, sugar, and salt. Whisk in the eggs and cook over medium heat, stirring continuously, until the mixture thickens (about 10 minutes). Remove from heat and stir in the butter until smooth.

Assemble the Tart

Pour the lemon curd into the cooled tart shell, then arrange the fresh blueberries on top. Allow it to chill in the refrigerator for at least an hour before serving.

Serve

Dust with powdered sugar before slicing, and enjoy the delightful burst of flavors!

Pro Tips

For an extra touch, try adding a dollop of whipped cream on top when serving or a sprinkle of lemon zest for added flavor.

Serving and Storage Tips

Once assembled, this Blueberry Lemon Curd Tart is best served chilled. I recommend allowing it to sit in the refrigerator for a minimum of one hour before serving to let the flavors meld. If you need to prepare it in advance, the tart crust can be made and baked a day ahead. Just be sure to store it in an airtight container at room temperature to keep it fresh.

For an elegant presentation, dust the tart with powdered sugar right before serving. This gives it a beautiful finish and adds a touch of sweetness. If you have leftovers, cover the tart loosely with plastic wrap and refrigerate; it will keep for up to three days but the tart crust may lose some of its crispiness.

Variations and Substitutions

Feel free to experiment with the fruit toppings! While fresh blueberries are wonderful, you could replace them with raspberries or sliced strawberries for a different flavor profile. If you'd like a twist on the classic lemon curd, consider adding a teaspoon of vanilla extract or a few sprigs of fresh mint during the cooking process for added depth.

If you're looking for a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking mix. The texture may vary slightly, but it will still yield a delicious tart. Additionally, if you have dietary restrictions around eggs, a commercial egg replacer can be utilized for the lemon curd, though the consistency may differ slightly.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but be sure to thaw and drain them before adding to the tart to avoid excess moisture.

→ How can I store leftovers?

Keep any leftover tart covered in the refrigerator for up to 2 days.

→ Can I make the lemon curd in advance?

Absolutely! The lemon curd can be made up to a week in advance, just keep it refrigerated until you're ready to assemble the tart.

→ What can I substitute for butter in the tart crust?

You can use coconut oil or a vegan butter alternative for a dairy-free option.