Stunning Blueberry–Lemon Curd Tart Recipe

Short Description

This Blueberry–Lemon Curd Tart is a refined and vibrant dessert that balances the tartness of fresh lemon curd with the natural sweetness of juicy blueberries, all nestled in a crisp, buttery tart crust. It’s the perfect showstopper for warm-weather occasions or anytime you want to impress with a fresh and elegant dessert.

Why You’ll Love This Recipe

• Bursting with bright, fresh citrus and berry flavor
• Visually stunning with its glossy blueberry topping and vibrant yellow curd
• Make-ahead friendly for ease of entertaining
• Perfect balance of creamy, fruity, and crisp textures
• Suitable for any occasion, from casual brunches to formal dinners

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Tart Crust:

• 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, cut into cubes and chilled

For the Lemon Curd:

• ¼ cup lemon zest
• ½ cup fresh lemon juice (from approximately 4 lemons)
• 1 large egg
• 5 large egg yolks
• ⅓ cup honey
• Pinch of kosher salt
• 4 tablespoons unsalted butter, cut into pieces and chilled
• 2 tablespoons heavy cream

For the Blueberry Layer:

• 10 ounces (approximately 2 cups) fresh blueberries
• 2 tablespoons cornstarch
• ¼ cup honey

Directions

1. Prepare the Tart Crust
   In a small bowl, whisk together the egg yolk, cream, and vanilla. In a food processor, pulse flour, confectioners’ sugar, and salt. Add butter and process until mixture resembles coarse crumbs. Add the egg mixture and pulse just until the dough forms. Shape into a disk, wrap in plastic wrap, and chill for at least 1 hour.
   Preheat the oven to 350°F (175°C). Roll out dough and press into a 9-inch tart pan. Line with parchment and pie weights; bake for 20 minutes. Remove weights and bake for 10 more minutes until golden. Cool completely.
2. Make the Lemon Curd
   In a saucepan, combine lemon zest, lemon juice, whole egg, yolks, honey, and salt. Cook over medium heat, whisking constantly until thickened and it reaches 170°F (about 8–10 minutes). Strain through a fine sieve. Stir in butter until melted, then mix in cream. Pour into cooled crust and refrigerate until set, about 2 hours.
3. Prepare the Blueberry Layer
   In a saucepan over medium heat, cook blueberries, cornstarch, and honey until berries begin to burst and mixture thickens, about 5–7 minutes. Let cool slightly, then spoon evenly over the chilled lemon curd. Refrigerate until fully set, about 1 hour.

Servings and Timing

• Servings: 8
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Chilling Time: 3.5 hours
• Total Time: Approximately 5 hours

Variations

• Use a graham cracker or almond flour crust for a nutty twist
• Replace blueberries with blackberries or a mixed berry blend
• Add a touch of rosemary or lavender to the lemon curd for an herbal note
• Make mini tarts using smaller tart pans for individual servings
• Drizzle the blueberry topping with a glossy apricot jam glaze for shine

Storage/Reheating

• Store the tart covered in the refrigerator for up to 3 days
• Do not reheat; serve chilled or at room temperature
• For longer storage, freeze the baked crust and lemon curd layer (without blueberries) for up to 1 month. Thaw and top with fresh blueberry layer before serving

FAQs

How can I tell when the lemon curd is fully set?

The curd should jiggle slightly in the center but not be liquid. It will continue to firm up in the fridge.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for optimal flavor, but bottled can be used in a pinch.

What kind of blueberries work best?

Fresh blueberries hold their shape better, but frozen can be used with slightly longer cooking time.

Can I use store-bought lemon curd?

Yes, but homemade lemon curd provides better flavor and texture control.

Is the tart overly sweet?

No, the honey-sweetened curd and fruit balance the flavors without being cloying.

Can I prepare the tart crust ahead of time?

Yes, the crust can be made and baked a day ahead. Store at room temperature in an airtight container.

How do I prevent a soggy crust?

Fully pre-bake the crust and allow it to cool before adding any filling.

Is there a substitute for cornstarch in the blueberry layer?

Yes, arrowroot powder or tapioca starch can be used in equal amounts.

How do I serve the tart?

Slice with a sharp knife and serve chilled, optionally garnished with a few fresh berries or a sprig of mint.

Can I make this tart gluten-free?

Yes, use a gluten-free flour blend for the crust and ensure all other ingredients are gluten-free.

Conclusion

This Blueberry–Lemon Curd Tart delivers a sophisticated balance of tart and sweet, vibrant flavor, and elegant visual appeal. With a crisp crust, silky lemon filling, and luscious blueberry topping, it is a perfect dessert for spring and summer celebrations or any time you want to delight your guests with a refined treat.

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