Blueberry–Lemon Curd Tart

Bright, refreshing, and bursting with flavor, this Blueberry–Lemon Curd Tart is a beautiful dessert that’s as easy to make as it is impressive. A buttery tart crust holds a silky-smooth lemon curd filling, topped with juicy fresh blueberries for the perfect balance of sweet and tangy. Ideal for spring and summer gatherings, brunch, or anytime you want a vibrant, fruit-forward treat.
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Why You’ll Love This Recipe
Zesty and Refreshing – Lemon curd brings the perfect tangy contrast to sweet berries
Easy but Elegant – Simple steps with a showstopping result
Beautiful Presentation – A stunning tart that’s perfect for special occasions
Make-Ahead Friendly – Prepare parts in advance for stress-free serving
Customizable – Use any berries you like or top with whipped cream

Ingredients You’ll Need
For the Tart Crust:
1¼ cups all-purpose flour
¼ cup powdered sugar
½ tsp salt
½ cup (1 stick) unsalted butter, cold and cubed
1 egg yolk
1–2 tbsp cold water (as needed)

For the Lemon Curd:
½ cup fresh lemon juice (about 2–3 lemons)
1 tbsp lemon zest
¾ cup granulated sugar
3 large eggs
½ cup unsalted butter, cubed

For the Topping:
1½ cups fresh blueberries
1 tbsp honey or apricot jam (optional, for glazing)
Powdered sugar, for dusting (optional)

Tools You’ll Need
Mixing bowls
Tart pan (9-inch) with removable bottom
Food processor (or pastry cutter)
Saucepan
Whisk
Fine mesh strainer (for smooth curd)
Offset spatula (for spreading filling)

Step-by-Step Instructions
Step 1: Make the Tart Crust

1. In a food processor, combine flour, powdered sugar, and salt
2. Add cold butter and pulse until the mixture resembles coarse crumbs
3. Add egg yolk and 1 tbsp cold water; pulse just until dough comes together—add more water if needed
4. Press dough into a disc, wrap in plastic, and chill for 30 minutes

Step 2: Bake the Crust
5. Preheat oven to 375°F (190°C)
6. Roll chilled dough into a circle and press it into your tart pan
7. Prick the bottom with a fork and chill again for 10 minutes
8. Line with parchment and fill with pie weights or dried beans
9. Bake for 15 minutes, then remove weights and bake another 10–12 minutes until golden brown
10. Cool completely before adding filling

Step 3: Make the Lemon Curd
11. In a saucepan, whisk together lemon juice, lemon zest, sugar, and eggs
12. Cook over medium heat, whisking constantly until the mixture thickens (about 8–10 minutes)
13. Remove from heat and whisk in butter until smooth
14. Strain through a fine mesh sieve into a clean bowl for extra smoothness
15. Let cool slightly, then pour into cooled tart shell and smooth the top
16. Refrigerate for at least 2 hours or until set

Step 4: Add the Blueberries
17. Once the curd is set, top with fresh blueberries in a single or decorative layer
18. Optional: Warm honey or apricot jam slightly and brush over the berries for a glossy finish
19. Chill until ready to serve

Step 5: Serve and Enjoy
20. Just before serving, dust with powdered sugar if desired
21. Slice and serve chilled

Tips for Tart Success
Use Fresh Lemons – Bottled juice won’t have the same bright flavor
Chill the Dough – Helps the crust hold its shape and prevents shrinkage
Strain the Curd – Ensures the filling is silky smooth and free of lumps
Glaze the Berries – Adds shine and helps them stay fresh longer
Make Ahead – Prepare the crust and curd a day in advance for easy assembly

Serving Suggestions
Whipped Cream – A dollop adds light, creamy contrast
Mint Leaves – Garnish with fresh mint for a pop of color and freshness
Lemon Zest – Sprinkle extra zest on top for added brightness
Earl Grey Tea – The citrusy notes pair beautifully with this tart
Sparkling Lemonade – A refreshing drink to match the vibrant flavors

How to Store & Freeze
Storing:
Cover and refrigerate the tart for up to 3 days
Best enjoyed within 24 hours for freshest fruit topping

Freezing:
Freeze crust and lemon curd separately
Crust: Wrap well and freeze up to 1 month
Curd: Store in an airtight container for up to 2 months
Thaw in fridge and assemble when ready

Frequently Asked Questions

1. Can I use store-bought lemon curd?
   Yes! It’s a great time-saver—just choose a high-quality brand
2. What other fruits can I use?
   Raspberries, blackberries, or a mix of berries all work beautifully
3. Can I make this gluten-free?
   Yes, use a gluten-free flour blend for the crust
4. How do I prevent soggy crust?
   Fully bake and cool the crust before adding the curd, and don’t add fruit until ready to serve
5. Can I make mini tarts instead?
   Absolutely! Divide dough and curd between mini tart pans for individual servings

Final Thoughts
This Blueberry–Lemon Curd Tart is the ultimate celebration of fresh, zesty flavor and stunning presentation. It’s a dessert that tastes as good as it looks—vibrant, tangy, and just sweet enough. Whether you’re making it for a brunch, baby shower, or just because, it’s guaranteed to wow your guests and brighten the table.
Try it this season and let me know how it turns out! Don’t forget to share your tart photos online—I’d love to see your lemony creations.

Preparation Time: 25 minutes (plus chilling)
Cooking Time: 30 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 310 | Protein: 4g | Carbohydrates: 35g | Fat: 18g | Fiber: 2g | Sodium: 140mg

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