Delicious Blueberry Lemon Curd Tart Recipe
Bright and zesty, a blueberry lemon curd tart is a dessert that delights both the eyes and the palate. Sweet, juicy blueberries sit atop a smooth, tangy lemon curd, all nestled in a crisp, buttery crust. Each bite balances richness and freshness, creating a treat that feels elegant yet approachable. The combination of textures and tastes makes it a perfect choice for special occasions or a simple indulgent afternoon.
Preparing this tart is both satisfying and straightforward. The tart crust provides a firm base while the lemon curd adds a refreshing zing. Fresh blueberries enhance the visual appeal and taste, making every slice a celebration of summer fruits. Whether served at a gathering or enjoyed quietly with tea, this tart leaves a lasting impression with its bright and vibrant character.
Delicious Blueberry Lemon Curd Tart Recipe
20
minutes25
minutes320
kcal1
hour45
minutesA crisp buttery crust holds smooth tangy lemon curd topped with juicy fresh blueberries. Each bite offers a balance of sweet and tart, making it a refreshing dessert. Perfect for gatherings or a quiet indulgent treat at home.
Ingredients
1 1/4 cups all purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
1 to 2 tablespoons cold water
- For the Lemon Curd
3 large eggs
1 cup granulated sugar
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1/4 cup unsalted butter, cubed
- For the Topping
1 to 1 1/2 cups fresh blueberries
Directions
- Prepare the Tart Crust
- In a bowl, combine all purpose flour and powdered sugar. Add cold cubed butter and rub it into the flour mixture until it resembles coarse crumbs. Mix in the egg yolk and 1 to 2 tablespoons of cold water until the dough comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Blind Bake the Crust
- Preheat the oven to 350 degrees Fahrenheit. Roll out the chilled dough and press it into a tart pan. Prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, and bake for an additional 10 minutes until lightly golden.
- Make the Lemon Curd
- In a heatproof bowl, whisk together eggs, sugar, lemon juice, and lemon zest. Place the bowl over a pot of simmering water, making sure the bottom does not touch the water. Stir continuously until the mixture thickens. Remove from heat and stir in the cubed butter until smooth. Let it cool slightly.
- Assemble the Tart
- Pour the lemon curd into the baked tart shell and smooth the top. Arrange fresh blueberries evenly over the lemon curd.
- Chill and Serve
- Refrigerate the tart for at least one hour to set. Before serving, optionally dust with powdered sugar for a decorative touch. Slice and enjoy this refreshing dessert.
Recipe Video
Notes
- Store the tart in an airtight container in the refrigerator for up to 3 days.
- Cover the tart with plastic wrap to prevent it from absorbing other odors in the fridge.
Nutritional Information
- Calories: 320 kcal
- Carbohydrates: 44 g
- Protein: 4 g
- Fat: 16 g
- Saturated Fat: 9 g
- Sugar: 28 g
- Fiber: 2 g
Seasonal Relevance
Blueberry lemon curd tart is perfect for spring and summer when fresh blueberries are at their peak. The bright citrus notes of the lemon curd complement the juicy berries, creating a refreshing dessert for warm weather. It makes an elegant addition to garden parties, brunches, or any seasonal celebration.
Conclusion
A blueberry lemon curd tart combines a crisp, buttery crust with smooth, tangy lemon curd and plump, juicy blueberries, resulting in a dessert that feels both elegant and approachable. The balance of textures and bright flavors makes it a standout choice for any occasion, from casual gatherings to special celebrations. Preparing this tart allows the natural taste of fresh fruits to shine while offering a visually stunning presentation. Serving it chilled with a dusting of powdered sugar enhances the experience, making each slice a refreshing and memorable treat.
