Blueberry–Lemon Curd Tart Recipe

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A Blueberry–Lemon Curd Tart is a delightful fusion of sweet and tangy flavors, perfect for spring or summer gatherings. The combination of juicy blueberries and zesty lemon curd nestled in a buttery tart crust creates a refreshing and elegant dessert that’s sure to impress. This recipe balances simplicity with sophistication, making it a wonderful addition to any dessert spread or special occasion.


For the Tart Crust:

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cut into cubes
  • ¼ cup granulated sugar
  • 1 egg yolk
  • 2-3 tablespoons ice water

For the Lemon Curd:

  • ½ cup fresh lemon juice
  • Zest of 2 lemons
  • ½ cup granulated sugar
  • 3 large eggs
  • 6 tablespoons unsalted butter, cubed

For the Blueberry Topping:

  • 1 ½ cups fresh blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • Zest of 1 lemon



1. Prepare the Tart Crust:

  • In a food processor, combine the flour, cold cubed butter, and sugar. Pulse until the mixture resembles coarse crumbs.
  • Add the egg yolk and pulse again until the dough comes together.
  • Gradually add the ice water, 1 tablespoon at a time, pulsing until the dough forms a ball.
  • Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven:

  • Preheat your oven to 375°F (190°C). Place a baking sheet in the oven to preheat as well.

3. Roll out the Tart Crust:

  • On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
  • Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and sides of the pan, trimming any excess.

4. Blind Bake the Tart Crust:

  • Line the tart crust with parchment paper or aluminum foil and fill it with pie weights or dried beans.
  • Place the tart pan on the preheated baking sheet and bake for 15-20 minutes, or until the edges are lightly golden.
  • Remove the parchment paper and pie weights, and return the crust to the oven for an additional 10-15 minutes, or until it’s golden brown and fully baked. Let the crust cool completely.

5. Make the Lemon Curd:

  • In a heatproof bowl, whisk together the lemon juice, lemon zest, sugar, and eggs.
  • Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.
  • Cook the mixture, whisking constantly, until it thickens enough to coat the back of a spoon, about 8-10 minutes.
  • Remove the bowl from the heat and whisk in the cubed butter until smooth and well combined. Let the lemon curd cool slightly.

6. Assemble the Tart:

  • Pour the cooled lemon curd into the cooled tart crust and spread it evenly with a spatula.
  • In a bowl, toss the fresh blueberries with sugar, cornstarch, and lemon zest until well coated.
  • Arrange the blueberries on top of the lemon curd filling.

7. Chill and Serve:

  • Place the assembled tart in the refrigerator to chill for at least 1 hour before serving.
  • Slice the tart into wedges and serve chilled. Enjoy the refreshing combination of flavors in this Blueberry–Lemon Curd Tart!

This elegant tart is a perfect dessert for any occasion, from casual gatherings to formal dinners. The vibrant blueberries and zesty lemon curd create a harmonious balance of flavors that will delight your taste buds.


FAQs (Frequently Asked Questions):

What is lemon curd?

Lemon curd is a sweet and tangy spread made from lemon juice, sugar, butter, and eggs. It has a smooth, creamy texture and a bright citrus flavor that pairs beautifully with a variety of desserts.

Can I use store-bought lemon curd for this recipe?

Yes, you can use store-bought lemon curd if you’re short on time. However, homemade lemon curd adds a fresh, vibrant flavor to the tart.

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries if fresh ones are not available. However, keep in mind that frozen blueberries may release more liquid when baked, so you may need to adjust the baking time accordingly.

Can I make the tart crust ahead of time?

Yes, you can make the tart crust ahead of time and store it in the refrigerator for up to 2 days before baking. You can also freeze the unbaked crust for longer storage, then thaw it in the refrigerator before using.

How long does the Blueberry–Lemon Curd Tart stay fresh?

The tart is best enjoyed on the day it’s made when the flavors are at their peak. However, you can store any leftovers in the refrigerator for up to 2-3 days.

Now, let’s proceed with the recipe for this delectable Blueberry–Lemon Curd Tart!


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