Blueberrylemon Curd Tart Recipe
Zesty Delight on a Plate (Blueberry–Lemon Curd Tart Recipe)
Are you ready to dive into a world of sweet and tangy bliss? This Blueberry–Lemon Curd Tart is a showstopper! Imagine a golden, buttery crust cradling a luscious lemon curd that dances with zesty brightness, complemented by juicy, jewel-like blueberries that burst with every bite. It’s the perfect dessert for any occasion—whether you’re celebrating a sunny day or indulging in a cozy night in. Let’s embark on this delightful journey together!

Why You’ll Love This Recipe
This Blueberry–Lemon Curd Tart is not just a treat for the taste buds, but a feast for the eyes! Here’s why it’s bound to become your new favorite dessert:
– Big, Bold Flavors: The zesty lemon curd paired with sweet blueberries creates a heavenly flavor combination that will leave you craving more.
– Showstopper Presentation: This tart looks as stunning as it tastes, making it perfect for gatherings and special celebrations.
– Flexible & Fun: Customize it with your favorite fruits or flavors to make it uniquely yours.
– Easy to Make: With clear steps and simple ingredients, you’ll feel like a professional baker in no time!

Ingredients You’ll Need
Get ready to gather some fabulous ingredients! This Blueberry–Lemon Curd Tart uses a harmonious blend of flavors, with the lemon zest and blueberries stealing the show. Here’s what you’ll need to create this irresistible dessert:
– 1 large egg yolk
– 1 tablespoon heavy cream
– ½ teaspoon pure vanilla extract
– 1 ¼ cups (158g) all-purpose flour
– ⅓ cup (38g) confectioners’ sugar
– ¼ teaspoon kosher salt
– 8 tablespoons unsalted butter, cut into cubes and chilled
– ¼ cup lemon zest + ½ cup juice (from 4 lemons)
– 1 large egg + 5 large yolks
– ⅓ cup honey
– Pinch of kosher salt
– 4 tablespoons unsalted butter, cut into 4 pieces and chilled
– 2 tablespoons heavy cream
– 10 ounces (2 cups) blueberries
– 2 tablespoons cornstarch
– ¼ cup honey
*Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.*
Variations
This Blueberry–Lemon Curd Tart is a versatile canvas for your culinary creativity! Here are a few fun twists you can try:
– Go Gluten-Free: Swap out the all-purpose flour for a gluten-free blend to make this tart suitable for everyone.
– Add Extra Protein: Stir in some Greek yogurt for a creamy filling that packs a protein punch.
– Make it Spicier: Infuse the lemon curd with a hint of ginger or a sprinkle of cayenne for a surprising kick.
– Swap the Fruit: Experiment with other berries like raspberries or strawberries for a different flavor profile.
– Cheese it Up: Incorporate some cream cheese into the filling for a richer, cheesecake-like texture.
How to Make Blueberry–Lemon Curd Tart Recipe
Let’s bring this Blueberry–Lemon Curd Tart to life! Follow this simple step-by-step guide to create your delicious masterpiece:
1. Step 1: Prepare the Dough
In a small bowl, whisk together 1 large egg yolk, 1 tablespoon heavy cream, and ½ teaspoon vanilla extract. In a food processor, combine 1 ¼ cups flour, ⅓ cup confectioners’ sugar, and ¼ teaspoon kosher salt. Pulse briefly to mix. Scatter 8 tablespoons chilled butter over the dry ingredients and pulse until the mixture resembles coarse cornmeal (about 15 pulses). With the processor running, slowly add the egg mixture and process until the dough just comes together (about 12 seconds).
2. Step 2: Chill the Dough
Form the dough into a 6-inch disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 4 days).
3. Step 3: Roll and Fit the Dough
Let the dough sit at room temperature for about 10 minutes to soften slightly. Roll it into an 11-inch circle on a lightly floured surface. Carefully transfer it to a 9-inch tart pan by rolling the dough around the rolling pin and gently unrolling it over the pan. Press the dough into the bottom and sides of the pan, allowing the excess to hang over the edges. Trim the excess dough with a rolling pin.
4. Step 4: Pre-bake the Crust
Wrap the dough-lined pan loosely in plastic, place it on a large plate, and freeze until firm (about 30 minutes). Preheat the oven to 375ºF (190ºC). Set the tart pan on a baking sheet, line with a double layer of aluminum foil (covering the edges to prevent burning), and fill with pie weights. Bake until the crust is golden brown and set (about 30 minutes), rotating the pan halfway through baking. Remove the weights and foil and let the crust cool completely.
Pro Tips for Making Blueberry–Lemon Curd Tart Recipe
– Chill Your Ingredients: For a flakier crust, ensure your butter is very cold. It makes all the difference!
– Don’t Rush the Cooling: Allow the crust to cool completely before adding the filling for the best texture.
– Juicy Blueberries: Use fresh blueberries for maximum flavor, but frozen can work in a pinch—just make sure to thaw and drain them first.
– Zest it Right: Use a microplane for zesting lemons to capture all those beautiful oils and brightness.
How to Serve Blueberry–Lemon Curd Tart Recipe
Garnishes
Elevate your tart with a sprinkle of powdered sugar or a dollop of whipped cream. Fresh mint leaves or lemon zest ribbons add a stunning finishing touch!
Side Dishes
Pair this sweet delight with a refreshing scoop of vanilla ice cream or a light sorbet for an extra layer of flavor.
Creative Ways to Present
Slice the tart into individual pieces and serve on elegant plates or create mini tarts for a fun twist! Perfect for parties or as a delightful afternoon treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover Blueberry–Lemon Curd Tart in an airtight container in the refrigerator for up to 3 days. It won’t last long, but if it does, you’ll still enjoy its delectable flavors!
Freezing
While this tart is best enjoyed fresh, you can freeze the unbaked crust for up to a month. Just make sure to wrap it well!
Reheating
Serve the tart cold for a refreshing dessert or let it sit at room temperature for about 15 minutes before serving for optimal flavor.
FAQs
Can I use a different type of sweetener?
Absolutely! Feel free to swap honey for maple syrup or agave if you prefer.
Can I make this tart ahead of time?
Yes! You can prepare the crust and filling a day in advance and assemble them just before serving.
Is this tart suitable for a gluten-free diet?
You can make it gluten-free by using a gluten-free flour blend.
What should I do if my curd doesn’t thicken?
Ensure you’re cooking it over a gentle heat and whisking continuously. Patience is key!
Final Thoughts
This Blueberry–Lemon Curd Tart is a celebration of bright flavors and simple pleasures. With its buttery crust, silky lemon filling, and fresh berries, it’s a dessert that promises to bring joy to your table. So, roll up your sleeves and dive into this delightful recipe—you’ve got this! I can’t wait to hear how yours turns out! Happy baking!
Blueberry–lemon Curd Tart Recipe
Experience the delightful harmony of tangy lemon and sweet blueberries in this Blueberry-Lemon Curd Tart. Perfectly balanced and visually stunning, this tart makes for an impressive dessert at any gathering. With a buttery crust and luscious filling, it’s sure to be a crowd-pleaser.
- Prep Time: 75 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 large egg yolk
- 1 tablespoon heavy cream
- ½ teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- ⅓ cup confectioners' sugar
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter, chilled and cubed
- ¼ cup lemon zest (from about 4 lemons)
- ½ cup lemon juice (from about 4 lemons)
- 1 large egg + 5 large yolks
- ⅓ cup honey
- Pinch of kosher salt
- 4 tablespoons unsalted butter, chilled and cubed
- 2 tablespoons heavy cream
- 10 ounces blueberries (about 2 cups)
- 2 tablespoons cornstarch
Instructions
- In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract. In a food processor, combine flour, confectioners' sugar, and salt. Add chilled butter and pulse until crumbly. Slowly add the egg mixture while processing until dough forms.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least one hour.
- Roll out the chilled dough into an 11-inch circle on a floured surface and transfer it to a tart pan. Trim excess dough.
- Freeze the lined tart pan for about 30 minutes. Preheat oven to 375ºF (190ºC). Line with foil and fill with pie weights; bake for about 30 minutes or until golden brown. Remove weights and foil; cool completely.
Nutrition
- Serving Size: 1 slice (97g)
- Calories: 275
- Sugar: 18g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 140mg