I love making Blueberry-Lemon Curd Tart when berries are in season. I keep the recipe simple so I can bake it often and share it with friends. For a creamier lemon filling idea, see my lemon cream tart for a close cousin to this tart.
Dad James taught me to press the crust with my thumbs and to never rush cooling the curd. He made baking feel like a gentle job in the kitchen.
Your Ingredients List
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 1 large egg yolk
- 1/2 cup sugar
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 large eggs
- 1 cup fresh blueberries
My Go-To Equipment
I use a 9-inch tart pan with a removable bottom and a small saucepan for the curd. I often reach for the same tools I use for my cream tart because they work well for shiny, even fillings.
The Simple Steps to Follow
- Preheat the oven to 350°F.
- Mix flour, butter, powdered sugar, and salt until crumbly.
- Add the egg yolk and mix until a dough forms.
- Press the dough into the bottom and sides of a tart pan.
- Bake the crust for 15 to 20 minutes until golden.
- Whisk sugar, lemon juice, lemon zest, and eggs in a saucepan over medium heat.
- Stir the mixture until it thickens into curd and then cool slightly.
- Pour the lemon curd into the baked tart shell.
- Chill the tart in the fridge for about one hour.
- Top the tart with fresh blueberries before serving.
Healthy Twists on a Classic
I swap half the butter for Greek yogurt to cut fat and keep the crust tender. I also use less sugar in the curd and add a splash of orange juice for a new citrus note. For a gluten-free crust, ground almonds work well.
Serving Suggestions From My Table
I like to serve the tart with a light dusting of powdered sugar and a dollop of plain yogurt or whipped cream. For a playful dessert board, I pair slices with cookies like brown sugar pop tart cookies and a pot of tea.
Getting It Just Right
Watch the curd as it cooks. It should coat the back of a spoon and leave a line when you draw your finger through it. If the curd is still runny after cooling, return it to low heat and stir until it thickens more. Let the tart cool before slicing to keep clean edges.
How to Store Leftovers
Cover the tart and keep it in the fridge for up to three days. For longer storage, freeze slices on a tray, then wrap them tight and freeze up to one month. Thaw in the fridge before serving.
Enjoy Every Moment
I take my time plating this tart and I soak up the small smiles around the table. Baking this with family makes the day feel warmer and brighter.
A Few Common Questions
How long does Blueberry-Lemon Curd Tart keep?
I store the tart in the fridge and it stays good for up to three days, covered to keep it fresh.
Can I make Blueberry-Lemon Curd Tart ahead?
Yes, you can bake the shell and make the curd a day ahead. Chill everything and assemble a few hours before serving for best texture.
Can I use frozen berries in Blueberry-Lemon Curd Tart?
You can use frozen berries, but thaw and drain them first so the tart does not get soggy. Gently pat them dry before topping the tart.
Print
Blueberry-Lemon Curd Tart
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple and delicious tart made with a buttery crust and a fresh blueberry topping, highlighted by a creamy lemon curd.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 1 large egg yolk
- 1/2 cup sugar
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 large eggs
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F.
- Mix flour, butter, powdered sugar, and salt until crumbly.
- Add the egg yolk and mix until a dough forms.
- Press the dough into the bottom and sides of a tart pan.
- Bake the crust for 15 to 20 minutes until golden.
- Whisk sugar, lemon juice, lemon zest, and eggs in a saucepan over medium heat.
- Stir the mixture until it thickens into curd and then cool slightly.
- Pour the lemon curd into the baked tart shell.
- Chill the tart in the fridge for about one hour.
- Top the tart with fresh blueberries before serving.
Notes
Use Greek yogurt in place of half the butter for a healthier version. Serve with a light dusting of powdered sugar and a dollop of yogurt or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: blueberry tart, lemon curd, dessert, summer dessert, tart recipe