Blueberry Lemon Curd Tart
Highlighted under: Indulgent Dessert Recipes
I absolutely love how this Blueberry Lemon Curd Tart balances the tartness of lemon with the sweetness of fresh blueberries. There’s something wonderfully refreshing about this dessert that I find perfect for summer gatherings. The creamy lemon curd, paired with a buttery crust and juicy blueberries, creates an irresistible treat that I enjoy making for family and friends. It’s easy to prepare and always brings smiles to everyone's faces, making it a true crowd-pleaser.
When I first decided to make a Blueberry Lemon Curd Tart, I was inspired by the vibrant flavors of summer fruits and citrus. I experimented with various ratios of blueberry to lemon curd until I hit upon the perfect balance that sings in your mouth. Each bite is magnified by the contrasting textures of the creamy curd and the fresh blueberries.
One tip that really made a difference for me was to chill the lemon curd before pouring it into the tart shell. This step ensures that the curd thickens nicely and sets well in the crust, giving it a beautiful finish. I can’t wait for you to try this recipe; I promise it’s as delightful as it sounds!
Why You Will Love This Recipe
- A delightful balance between sweet and tart flavors
- Creamy lemon curd that pairs perfectly with juicy blueberries
- A visually stunning dessert that impresses with minimal effort
Understanding the Tart Shell
The tart shell is the foundation of this dessert, providing a buttery and flaky base that contrasts beautifully with the smooth lemon curd and bursting blueberries. Use cold, diced butter, as this helps create a tender pastry. If you find the dough too crumbly when mixing, add the cold water a little at a time until it holds together without becoming sticky. Properly chilling the shell before baking prevents it from shrinking, ensuring a perfect fit in your tart pan.
When pressing the dough into the tart pan, avoid overworking it to maintain the tender texture. Use your fingertips to gently press the dough into the edges and bottom. After pricking the bottom with a fork, allow it to chill for 15 minutes before baking. This step is crucial because it helps prevent bubbling and ensures a flat surface for the filling. Keep an eye on your shell while baking; it should have a light golden color, signaling it’s done.
Perfecting the Lemon Curd
Creating a smooth and creamy lemon curd requires patience and constant stirring to avoid curdling the eggs. Cook the mixture over medium heat and watch for it to thicken; it should coat the back of a spoon and leave a distinct trail when you run your finger through it. If you notice any lumps while cooking, strain the curd through a fine sieve into a separate bowl after removing it from heat to achieve a silky texture.
Use fresh lemons for the best flavor; the zest adds aromatic oils that enhance the overall taste. If you're short on fresh lemons, bottled lemon juice can work in a pinch, but the flavor won't be as vibrant. Once the curd has thickened and all the butter has melted, let it cool completely to room temperature before refrigerating. Chilling for at least 30 minutes helps it set further and become easier to spread into the tart shell.
Ingredients
For the Tart Shell
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, chilled and diced
- 1 egg yolk
- 2-3 tablespoons cold water
For the Lemon Curd
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 3 large eggs
- 1/2 cup unsalted butter, cut into pieces
For the Topping
- 1 cup fresh blueberries
- Whipped cream (optional)
Instructions
Make the Tart Shell
In a bowl, combine the flour and powdered sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in egg yolk and water, mixing until the dough comes together.
Bake the Tart Shell
Preheat the oven to 350°F (175°C). Bake the tart shell for 20 minutes, or until lightly golden. Let cool completely.
Prepare the Lemon Curd
In a saucepan, whisk together sugar, lemon juice, lemon zest, and eggs. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in butter until melted.
Assemble the Tart
Pour the cooled lemon curd into the tart shell. Top with fresh blueberries. Chill for at least 1 hour before serving.
Serve
Garnish with whipped cream if desired and enjoy your delicious Blueberry Lemon Curd Tart!
Pro Tips
- For best results, use fresh, ripe blueberries and ensure your lemon curd is chilled before assembling the tart.
Serving Suggestions
This Blueberry Lemon Curd Tart can be served as-is for a refreshing dessert, but adding a dollop of whipped cream elevates its indulgence. You can also enhance the flavor with a sprinkle of additional lemon zest or a drizzle of lemon-infused syrup over the top. For a more sophisticated presentation, consider adding edible flowers or mint leaves for a pop of color and freshness.
If you're serving this tart at gatherings, slice it into small wedges to make it easier for guests to enjoy with their drinks. Pair it with a light, chilled dessert wine or a citrusy cocktail to complement the flavors of lemon and blueberry. Double the recipe for larger parties, as this tart is always a hit and tends to disappear quickly!
Make-Ahead Tips
To save time, both the tart shell and the lemon curd can be prepared in advance. The baked tart shell stores well in an airtight container at room temperature for up to 2 days. If you plan to store it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. Just allow it to come to room temperature before filling, ensuring it remains crisp and flaky.
The lemon curd can be made up to a week ahead and stored in the refrigerator in a covered container. If the curd thickens too much when chilled, you can gently reheat it in a saucepan over low heat, stirring until it reaches a spreadable consistency again. This makes it super convenient for last-minute gatherings, allowing you to focus on fresh toppings like blueberries right before serving.
Questions About Recipes
→ Can I make this tart in advance?
Yes, you can prepare the tart shell and lemon curd a day ahead. Just assemble with blueberries before serving.
→ What can I substitute for lemons?
You can use limes for a different flavor profile, but the taste will be quite different from traditional lemon curd.
→ Can I use frozen blueberries?
Yes, you can use frozen blueberries, but they might release some juice. Rinse them under cold water before using.
→ How should I store leftovers?
Store any leftover tart in the refrigerator covered with plastic wrap for up to 3 days.
Blueberry Lemon Curd Tart
I absolutely love how this Blueberry Lemon Curd Tart balances the tartness of lemon with the sweetness of fresh blueberries. There’s something wonderfully refreshing about this dessert that I find perfect for summer gatherings. The creamy lemon curd, paired with a buttery crust and juicy blueberries, creates an irresistible treat that I enjoy making for family and friends. It’s easy to prepare and always brings smiles to everyone's faces, making it a true crowd-pleaser.
Created by: Emily
Recipe Type: Indulgent Dessert Recipes
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the Tart Shell
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, chilled and diced
- 1 egg yolk
- 2-3 tablespoons cold water
For the Lemon Curd
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 3 large eggs
- 1/2 cup unsalted butter, cut into pieces
For the Topping
- 1 cup fresh blueberries
- Whipped cream (optional)
How-To Steps
In a bowl, combine the flour and powdered sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in egg yolk and water, mixing until the dough comes together. Press the dough into a tart pan and prick the bottom with a fork. Chill for 15 minutes.
Preheat the oven to 350°F (175°C). Bake the tart shell for 20 minutes, or until lightly golden. Let cool completely.
In a saucepan, whisk together sugar, lemon juice, lemon zest, and eggs. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in butter until melted. Let cool then refrigerate for about 30 minutes.
Pour the cooled lemon curd into the tart shell. Top with fresh blueberries. Chill for at least 1 hour before serving.
Garnish with whipped cream if desired and enjoy your delicious Blueberry Lemon Curd Tart!
Extra Tips
- For best results, use fresh, ripe blueberries and ensure your lemon curd is chilled before assembling the tart.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 140mg
- Sodium: 100mg
- Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 3g