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Blueberry–Lemon Curd Tart Recipe

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★★★★★

4.7 from 115 reviews

A delightful Blueberry-Lemon Curd Tart featuring a buttery classic tart crust, tangy and creamy lemon curd, and a fresh blueberry layer with a glossy finish. This recipe combines baking and stovetop cooking techniques to create a beautifully balanced dessert with vibrant citrus and berry flavors.

Ingredients

Scale

Classic Tart 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 + ½ cup lemon juice (from about 4 lemons)
  • 1 large egg + 5 large egg yolks
  • ⅓ cup honey
  • Pinch of kosher salt
  • 4 tablespoons unsalted butter, chilled and cut into pieces
  • 2 tablespoons heavy cream

Blueberry Layer

  • 10 ounces (2 cups) fresh blueberries
  • 2 tablespoons cornstarch
  • ¼ cup honey
  • 1 tablespoon reserved lemon juice from the curd preparation

Instructions

  1. Prepare the Classic Tart Crust: Mix the egg yolk, heavy cream, and vanilla extract in a small bowl. In a food processor, pulse together flour, confectioners’ sugar, and salt. Add chilled butter cubes and pulse until coarse crumbs form. Pour wet ingredients in while processing until dough just comes together. Shape into a disk, wrap, and refrigerate for at least 1 hour. Let dough soften slightly, roll into an 11-inch circle, transfer to a 9-inch tart pan, trim excess dough, cover and freeze for 30 minutes. Preheat oven to 375ºF, line crust with foil and pie weights, bake 30 minutes rotating halfway. Remove weights and foil, bake 5 more minutes until golden. Cool crust.
  2. Make the Lemon Curd: Reduce oven to 350ºF. Reserve 1 tablespoon lemon juice for blueberry layer. In a medium saucepan, whisk together remaining lemon juice, zest, eggs, honey, and salt. Stir constantly over medium-low heat until thickened and reaches 165ºF (~5 minutes). Remove from heat, whisk in chilled butter until melted. Strain through fine mesh, stir in heavy cream. Pour into cooled tart crust. Bake on baking sheet 10–12 minutes until shiny and slightly jiggly. Cool tart.
  3. Make the Blueberry Layer: Blend blueberries until smooth, strain puree through fine mesh into saucepan discarding solids. Whisk in honey and salt. Mix cornstarch with water and stir into blueberry puree. Cook medium-low until thickened (~4 minutes). Remove from heat, stir in reserved lemon juice. Spread blueberry mixture evenly over lemon curd. Tap tart gently to remove air bubbles. Refrigerate about 2 hours until set.

Notes

  • Chilling the tart dough helps prevent shrinking during baking and ensures a crisp crust.
  • Use fresh lemons for the best flavor in the curd.
  • Straining the lemon curd and blueberry purée ensures a silky smooth texture.
  • Blind baking the crust prevents sogginess from the lemon curd filling.
  • Make sure to stir the lemon curd constantly to avoid curdling or scrambling the eggs.
  • The blueberry layer adds a fresh fruity contrast and a glossy finish to the tart.
  • Refrigerate until the blueberry topping is fully set before slicing for clean cuts.

Keywords: blueberry lemon curd tart, lemon tart recipe, blueberry tart, classic tart crust, lemon curd, fresh blueberry dessert

Find it online: https://leofoster.com/blueberrylemon-curd-tart-recipe/