Blueberry Lemon Curd Tart Recipe
If you’re searching for a showstopping dessert that’s as bright and zesty as a summer afternoon, the Blueberry Lemon Curd Tart is your answer. This delightful tart balances the tangy richness of homemade lemon curd with the sweet pop of fresh blueberries, all nestled in a buttery, tender crust. Whether you’re hosting a brunch, celebrating a special occasion, or just want to treat yourself, this tart brings the perfect harmony of flavors and colors to any table.
Ingredients You’ll Need
One of the best things about this Blueberry Lemon Curd Tart is how it transforms simple, everyday ingredients into something truly spectacular. Each element plays a starring role, whether it’s the crumbly crust, the lively lemon curd, or those juicy blueberries on top.
- All-purpose flour: The foundation of the crust, flour gives structure and a delicate bite to every slice.
- Powdered sugar: This sweetens the crust while contributing to its tender, melt-in-your-mouth texture.
- Salt: Just a touch highlights all the sweet and tangy notes, making the flavors pop.
- Unsalted butter (cold and cubed): Cold butter cuts into the flour for a crisp, flaky tart shell—don’t let it soften!
- Ice water: A splash or two brings the dough together without making it tough.
- Fresh lemon juice: Nothing beats the zing of real lemons in that luscious curd.
- Lemon zest: Adds a fragrant, floral brightness that takes the lemon flavor to the next level.
- Granulated sugar: Sweetens the curd, balancing out the tartness of the lemons.
- Large eggs: The magic ingredient that thickens the curd into silky perfection.
- Unsalted butter (for the curd): Cubed and stirred in at the end, it makes the curd impossibly smooth and rich.
- Fresh blueberries: Plump, juicy berries bring a fresh sweetness and a gorgeous pop of color on top.
- Blueberry or apricot jam (optional): A gentle glaze gives the berries a beautiful shine and an extra hint of sweetness.
How to Make Blueberry Lemon Curd Tart
Step 1: Prepare the Tart Crust
Start by preheating your oven to 375°F (190°C). Combine the flour, powdered sugar, and salt in a large mixing bowl, then work in the cold, cubed butter using a pastry cutter or fork. You’re aiming for a mixture that looks like coarse, buttery crumbs—think beach sand on a perfect sunny day. Add ice water a tablespoon at a time, just until the dough holds together when pressed. Gently press the dough into a 9-inch tart pan with a removable bottom, making sure it’s even all around. Prick the base with a fork (this keeps it from puffing up) and let it chill for 15 minutes to set its shape.
Step 2: Bake the Crust
After chilling, pop the tart shell into the oven and bake for 15–18 minutes, or until it turns a light golden color. Keep a close eye so it doesn’t overbake—the goal is a crisp, delicate crust that will stand up to the creamy curd. Let the crust cool completely before moving on to the next step.
Step 3: Make the Lemon Curd
While the crust cools, grab a medium saucepan and whisk together the fresh lemon juice, lemon zest, granulated sugar, and eggs. Set the pan over medium heat and whisk constantly as the mixture gently thickens—patience is your friend here. After about 8–10 minutes, the curd should be thick enough to coat the back of a spoon. Remove it from the heat and stir in the cubed butter until it’s silky smooth and glossy. Let it cool slightly before filling your tart shell.
Step 4: Assemble and Chill
Pour the warm lemon curd into your cooled tart shell, smoothing it out with a spatula for an even layer. This is the moment where your kitchen starts to smell downright irresistible! Chill the tart in the refrigerator for at least 2 hours so the curd can set to that perfect, sliceable consistency.
Step 5: Add Blueberries and Glaze
Once the curd is fully set, arrange the fresh blueberries on top. You can go for spirals, circles, or just scatter them artfully—whatever makes you smile. If you’d like a glossy finish, gently warm a tablespoon of blueberry or apricot jam and brush it over the berries for a beautiful, bakery-style sheen. Serve your Blueberry Lemon Curd Tart chilled, and watch it disappear slice by slice!
How to Serve Blueberry Lemon Curd Tart
Garnishes
This tart shines with simple, elegant garnishes—try a few mint leaves for a fresh contrast, a sprinkle of powdered sugar for a snowy effect, or a dollop of whipped cream for extra indulgence. Even a few lemon zest curls can add a little sparkle and hint at the flavors inside.
Side Dishes
The Blueberry Lemon Curd Tart pairs beautifully with light accompaniments. Think a fruit salad with melon and berries, a scoop of vanilla bean ice cream, or a crisp glass of sparkling wine. These sides let the tart’s flavors truly shine without overwhelming your palate.
Creative Ways to Present
If you’re serving a crowd, cut the tart into elegant wedges and place each slice on a swirl of berry coulis. For a more playful vibe, try mini tarts or tartlets—perfect for parties and picnics. You can even serve the tart on a rustic wooden board with extra fresh berries and edible flowers for a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Blueberry Lemon Curd Tart will keep beautifully in the fridge for up to three days. Store slices in an airtight container to prevent the crust from absorbing excess moisture and losing its crispness. The flavors continue to mellow and meld, making each bite even more irresistible the next day.
Freezing
You can freeze the tart shell and lemon curd separately for up to one month, then assemble when ready. If you freeze the assembled tart, wrap it well and thaw in the fridge overnight—just add fresh blueberries right before serving for the best texture and flavor.
Reheating
This tart is best enjoyed chilled, but if you prefer a slightly warmer slice, let it sit at room temperature for about 20 minutes before serving. Avoid microwaving, as this can make the crust soggy and cause the curd to weep.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice really makes the flavors sing in this Blueberry Lemon Curd Tart, but in a pinch, bottled juice will work. Just keep in mind that the taste may be less vibrant and a bit more acidic than using fresh lemons.
What if I don’t have a tart pan?
No tart pan? No problem! You can use a regular pie dish, though the edges may not be as crisp and defined. Be sure to grease the dish well and adjust the baking time if needed.
Is it possible to make this gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend designed for baking. Just check that your blend contains xanthan gum or add a pinch to help the crust hold together.
Can I substitute other berries for blueberries?
Definitely! Raspberries, blackberries, or even thinly sliced strawberries make a stunning alternative topping for your Blueberry Lemon Curd Tart. Feel free to get creative with whatever’s in season.
How do I keep the crust from getting soggy?
Letting the crust cool completely before adding your lemon curd is key. If you want extra insurance, brush the cooled crust with a little melted white chocolate before filling—this creates a barrier that helps keep the crust crisp.
Final Thoughts
I can’t recommend this Blueberry Lemon Curd Tart enough—it’s a dessert that dazzles with every bite. Whether you’re an experienced baker or just starting out, this recipe is sure to become a favorite in your kitchen. Give it a try, share it with friends, and savor the sweet, sunny flavors that make this tart truly unforgettable!
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Blueberry Lemon Curd Tart Recipe
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Blueberry Lemon Curd Tart is a refreshing and vibrant dessert featuring a buttery, flaky crust filled with tangy, silky lemon curd and topped with fresh blueberries. Perfectly balanced in sweetness and citrus flavor, this tart is elegant yet simple to make, ideal for summer gatherings or special occasions.
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1–2 tablespoons ice water
For the lemon curd filling:
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 6 tablespoons unsalted butter, cubed
For the topping:
- 1 cup fresh blueberries
- 1 tablespoon blueberry or apricot jam (optional, for glaze)
Instructions
- Prepare the crust: Preheat the oven to 375°F (190°C). In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough starts to come together. Press the dough evenly into a 9-inch tart pan with a removable bottom. Prick the base of the crust with a fork to prevent bubbling, then chill in the refrigerator for 15 minutes.
- Bake the crust: Place the chilled crust in the preheated oven and bake for 15 to 18 minutes, or until it turns lightly golden. Remove from the oven and allow it to cool completely before adding the filling.
- Make the lemon curd: In a saucepan over medium heat, whisk together fresh lemon juice, lemon zest, granulated sugar, and whole eggs. Cook the mixture, whisking constantly, for about 8 to 10 minutes until it thickens enough to coat the back of a spoon. Remove from heat and stir in the cubed unsalted butter until fully incorporated and smooth. Let the lemon curd cool slightly.
- Assemble the tart: Pour the slightly cooled lemon curd into the cooled tart shell and spread it evenly. Refrigerate the tart for at least 2 hours or until the curd is fully set.
- Add the topping: Once the lemon curd has set, gently arrange fresh blueberries on top of the tart. If you prefer a shiny glaze, warm the blueberry or apricot jam slightly and brush it over the blueberries for a glossy finish.
- Serve: Serve the tart chilled for best flavor and texture.
Notes
- You can prepare the tart shell and lemon curd a day ahead to save time on the day of serving.
- For a quicker version, feel free to use a store-bought tart crust.
- This tart is also delicious when topped with raspberries or blackberries instead of blueberries for a different fruity twist.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 23g
- Sodium: 115mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
