Description
This Blueberry Lemon Curd Tart combines a tangy, creamy lemon curd filling with a buttery pre-made tart shell, topped with fresh blueberries and a sprinkle of lemon zest for a refreshing and elegant dessert perfect for any occasion.
Ingredients
Scale
Tart Base
- 1 pre-made tart shell
Lemon Curd Filling
- 1/2 cup fresh lemon juice
- 1/2 cup sugar
- 3 large eggs
- 1/4 cup butter, cubed
Topping
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart.
- Combine Lemon Curd Ingredients: In a medium saucepan, whisk together the fresh lemon juice, sugar, and eggs until smooth and combined.
- Cook Lemon Curd: Place the saucepan over medium heat and whisk constantly for 5–7 minutes until the mixture thickens but does not boil. This careful cooking prevents curdling and ensures a silky texture.
- Incorporate Butter: Remove the saucepan from heat and immediately stir in the cubed butter until it melts completely and the curd is smooth and glossy.
- Fill Tart Shell: Pour the freshly made lemon curd into the pre-made tart shell, smoothing the top evenly with a spatula or back of a spoon.
- Bake Tart: Bake the filled tart in the preheated oven for 10–12 minutes, just until the lemon curd sets but still retains a slight wobble in the center for creamy texture.
- Cool Tart: Remove the tart from the oven and allow it to cool to room temperature, then place it in the refrigerator for at least 1 hour to fully chill and set.
- Add Toppings: Once well chilled, evenly scatter fresh blueberries over the top and sprinkle with lemon zest for freshness and color.
- Serve and Enjoy: Serve the tart cold for a refreshing dessert with vibrant flavors of lemon and blueberry.
Notes
- Do not overcook the curd to avoid curdling; it should thicken while whisking but not boil.
- Use fresh lemon juice and zest for the best bright citrus flavor.
- Chilling the tart helps the curd fully set and flavors to meld.
- You can substitute the pre-made tart shell with a homemade or gluten-free shell as preferred.
- This dessert keeps well covered in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
