Blueberry Lemon Curd Tart Recipe

Introduction

This Blueberry Lemon Curd Tart combines a crisp, buttery crust with bright, tangy lemon curd layered beneath a glossy blueberry topping. It’s a refreshing dessert perfect for spring and summer gatherings, offering a balance of sweet and tart flavors everyone will love.

Ingredients

• 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 lemon juice (from 4 lemons)
• 1 large egg + 5 large yolks
• ⅓ cup honey
• Kosher salt (pinch)
• 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

Instructions

1. Step 1: In a bowl, whisk 1 egg yolk, 1 tablespoon heavy cream, and ½ teaspoon vanilla extract together. In a food processor, pulse 1 ¼ cups flour, ⅓ cup confectioners’ sugar, and ¼ teaspoon kosher salt until combined, about 5 seconds. Scatter 8 tablespoons chilled butter cubes over the flour mixture and pulse about 15 times until it resembles coarse cornmeal.
2. Step 2: With the processor running, pour in the egg yolk mixture and process until the dough just comes together, about 12 seconds. Form the dough into a 6-inch disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 4 days.
3. Step 3: Let the chilled dough sit at room temperature for 10 minutes to soften slightly. Roll it out on a lightly floured surface into an 11-inch circle. Carefully transfer the dough into a 9-inch tart pan with a removable bottom, pressing gently into the corners and sides. Trim excess dough by rolling a rolling pin over the top edge of the pan.
4. Step 4: Wrap the dough-lined pan loosely with plastic wrap, place on a plate, and freeze until firm, about 30 minutes. Preheat oven to 375ºF and place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights.
5. Step 5: Bake the crust until golden brown and set, about 30 minutes, rotating halfway through. Remove weights and foil, then cool the crust completely.
6. Step 6: Reduce oven temperature to 350ºF. Reserve 1 tablespoon of lemon juice for the blueberry layer. In a medium saucepan, whisk together the remaining 7 tablespoons lemon juice, ¼ cup lemon zest, 1 egg, 5 egg yolks, ⅓ cup honey, and a pinch of salt until smooth.
7. Step 7: Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 165ºF, about 5 minutes. Remove from heat, whisk in 4 tablespoons chilled butter until melted. Strain the lemon curd through a fine-mesh sieve into a bowl, then gently fold in 2 tablespoons heavy cream.
8. Step 8: Pour the warm lemon curd into the cooled tart crust. Place the tart on a baking sheet and bake for 10–12 minutes, or until the filling is shiny, opaque, and slightly jiggles in the center. Rotate halfway through baking. Let cool slightly on a wire rack.
9. Step 9: Meanwhile, process 2 cups blueberries in a food processor until smooth, about 2 minutes. Strain the purée through a fine-mesh sieve into a saucepan, pressing solids to extract about ¾ cup juice. Discard solids.
10. Step 10: Stir in ¼ cup honey and ⅛ teaspoon salt to the blueberry juice. Whisk together 2 tablespoons cornstarch and 2 tablespoons water, then whisk this into the blueberry mixture. Heat over medium-low, stirring constantly, until thickened and reaching 170ºF, about 4 minutes. Remove from heat and stir in the reserved 1 tablespoon lemon juice.
11. Step 11: Pour the blueberry topping evenly over the cooled lemon curd. Tap the pan gently to release air bubbles. Refrigerate until the blueberry layer is set and glossy, about 2 hours before serving.

Tips & Variations

• Use frozen blueberries if fresh aren’t available; thaw and drain excess liquid before processing.
• For extra flavor, add a tablespoon of fresh thyme or basil to the blueberry purée before cooking.
• Ensure the butter for the crust is very cold to create a flaky texture.
• To make the crust gluten-free, substitute all-purpose flour with a gluten-free flour blend suitable for baking.

Storage

Store the tart covered in the refrigerator for up to 3 days. The blueberry topping may become slightly less glossy over time but will retain its flavor. Reheat at room temperature for 15 minutes before serving if preferred, but it’s best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, the crust dough can be refrigerated for up to 4 days before baking, making it easy to prepare in advance.

What if I don’t have pie weights?

You can use dried beans or uncooked rice as a substitute for pie weights to prevent the crust from puffing during baking.

Blueberry Lemon Curd Tart Recipe

Print Recipe

★★★★★

4.8 from 132 reviews

This Blueberry Lemon Curd Tart combines a tender, buttery crust with a luscious lemon curd filling topped with a glossy blueberry layer. The tart balances tangy and sweet flavors perfectly, making it an elegant dessert for any occasion. The crust is prebaked for a crisp base, the lemon curd cooked gently on the stove, and the blueberry topping simmered to a shiny finish before chilling.

• Author: Dylan
• Prep Time: 30 minutes (plus 1 hour chilling dough and 30 minutes freezing crust)
• Cook Time: 50 minutes (30 minutes blind bake + 10-12 minutes lemon curd baking + 4-5 minutes blueberry cooking)
• Total Time: 3 hours 20 minutes (including chilling and freezing times, plus 2 hours chilling blueberry layer)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 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

Lemon Curd

• ¼ cup lemon zest (from about 4 lemons)
• ⅔ cup lemon juice (from about 4 lemons, divided: 7 tablespoons + 1 tablespoon reserved)
• 1 large egg
• 5 large egg yolks
• ⅓ cup honey
• Pinch kosher salt
• 4 tablespoons unsalted butter, cut into 4 pieces and chilled
• 2 tablespoons heavy cream

Blueberry Layer

• 10 ounces (2 cups) blueberries
• 2 tablespoons cornstarch
• 2 tablespoons water
• ¼ cup honey
• ⅛ teaspoon kosher salt
• 1 tablespoon lemon juice (reserved from earlier)

Instructions

1. Prepare the Crust Mixture: In a bowl, whisk together 1 egg yolk, 1 tablespoon heavy cream, and ½ teaspoon vanilla extract. In a food processor, pulse 1 ¼ cups flour, ⅓ cup confectioners’ sugar, and ¼ teaspoon kosher salt until combined, about 5 seconds. Scatter 8 tablespoons chilled butter cubes over the flour mixture and pulse about 15 times until the texture resembles coarse cornmeal. With the processor running, add the egg yolk mixture and process until the dough just comes together, about 12 seconds.
2. Chill the Dough: Form the dough into a 6-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 4 days to allow it to firm up and rest.
3. Roll Out the Dough: Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly. On a lightly floured surface, roll the dough into an 11-inch circle. Loosely roll the dough around a rolling pin and transfer it to a 9-inch tart pan with a removable bottom, allowing excess dough to hang over the edges. Gently press the dough into the pan’s sides and bottom, ensuring it fits snugly, then trim the overhanging dough by rolling a rolling pin over the pan’s edge.
4. Freeze the Dough: Wrap the tart pan loosely with plastic wrap, place it on a large plate, and freeze until the dough is firm, about 30 minutes. This step helps prevent shrinking during baking.
5. Blind Bake the Crust: Preheat the oven to 375°F (190°C) and position the oven rack in the middle. Place the tart pan on a baking sheet, line the crust with a double layer of aluminum foil covering the edges, and fill the crust with pie weights to keep it flat. Bake for about 30 minutes, rotating halfway, until the crust is golden and set. Remove the weights and foil and let the crust cool completely.
6. Make Lemon Curd Filling: Lower the oven temperature to 350°F (175°C). Reserve 1 tablespoon lemon juice for the blueberry layer. In a medium saucepan, whisk together the remaining 7 tablespoons lemon juice, ¼ cup lemon zest, 1 whole egg, 5 egg yolks, ⅓ cup honey, and a pinch of salt. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 165°F (74°C), about 5 minutes. Remove from heat and whisk in 4 tablespoons chilled butter until melted. Strain the curd through a fine-mesh sieve into a bowl, then gently fold in 2 tablespoons heavy cream.
7. Fill and Bake Tart with Lemon Curd: Pour the warm lemon curd into the cooled crust. Place the tart on a baking sheet and bake for 10–12 minutes, rotating halfway, until the filling looks shiny, opaque, and the center slightly jiggles. Remove from oven and let cool slightly on a wire rack.
8. Prepare Blueberry Topping: While the tart bakes, puree 2 cups of blueberries in a food processor until smooth, about 2 minutes. Press the mixture through a fine-mesh strainer into a medium saucepan, extracting about ¾ cup of juice and discarding the solids. Add ¼ cup honey and ⅛ teaspoon salt, stirring to combine. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water, then whisk this slurry into the blueberry juice mixture. Heat over medium-low, stirring constantly, until thickened and reaching 170°F (77°C), about 4 minutes. Remove from heat and stir in the reserved 1 tablespoon lemon juice.
9. Assemble and Chill Tart: Pour the blueberry layer evenly over the cooled lemon curd filling. Tap the pan lightly on the counter to release air bubbles. Refrigerate the tart until the blueberry layer is set and glossy, about 2 hours, before serving.

Notes

• Pie weights or dried beans can be used to blind-bake the crust and prevent bubbling.
• Let the dough chill thoroughly to avoid shrinking during baking.
• Straining the lemon curd and blueberry puree ensures a silky smooth texture for the tart filling and topping.
• Reserve lemon juice separately to maintain brightness in the blueberry topping.
• Use fresh lemons for the best flavor in the lemon curd.
• This tart is best served chilled and eaten within 2 days for optimal freshness.

Keywords: blueberry lemon curd tart, lemon tart, blueberry tart, baked lemon curd, dessert tart