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Blueberry–Lemon Curd Tart Recipe

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★★★★★

4.8 from 72 reviews

This Blueberry–Lemon Curd Tart brings together a buttery, flaky classic tart crust filled with a smooth, tangy lemon curd and topped with a luscious, sweet blueberry layer. The tart features fresh lemon zest and juice, a hint of honey sweetness, and fresh blueberries thickened to a glossy finish. It’s a perfect balance of tart and sweet, ideal for a light and elegant dessert.

Ingredients

Scale

For the 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

For the 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

For the 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: In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract, then set aside. In a food processor, pulse together the flour, confectioners’ sugar, and salt, scatter the chilled butter cubes over the mixture, and pulse until coarse crumbs form. Slowly pour in the egg yolk mixture while the processor runs until the dough just comes together, about 10–12 seconds. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 4 days. Let sit at room temperature for 10 minutes, then roll into an 11-inch circle. Transfer to a 9-inch tart pan, press into the sides, trim excess, cover loosely with plastic, and freeze for 30 minutes. Preheat oven to 375ºF. Line crust with foil and pie weights, bake 30 minutes, rotate halfway, then remove weights and bake another 5 minutes until golden. Cool completely.
  2. Make the Lemon Curd: Reduce oven to 350ºF and set aside 1 tablespoon of lemon juice for the blueberry layer. In a saucepan, whisk together the remaining lemon juice, lemon zest, whole egg, egg yolks, honey, and salt. Cook over medium-low heat, stirring constantly, until thickened and temperature reaches 165ºF, about 5 minutes. Remove from heat and whisk in chilled butter until melted. Strain through a fine-mesh sieve to remove solids, stir in heavy cream. Pour warm curd into the cooled tart shell. Place tart on a baking sheet and bake for 10–12 minutes until filling is shiny and slightly jiggles. Let cool.
  3. Make the Blueberry Layer: Blend fresh blueberries in a food processor until smooth, then strain through a fine sieve into a saucepan, discarding solids. Whisk in honey and a pinch of salt. Combine cornstarch with 2 tablespoons water, whisk into blueberry purée. Cook over medium-low heat, stirring, until thickened, about 4 minutes. Remove from heat and stir in reserved lemon juice. Spread blueberry mixture evenly over lemon curd layer. Tap tart lightly on counter to remove air bubbles. Refrigerate for about 2 hours until set.

Notes

  • Chilling the dough before rolling helps prevent shrinkage and makes it easier to handle.
  • Using pie weights during blind baking keeps the crust from puffing or shrinking.
  • Straining both the lemon curd and blueberry purée ensures a smooth, silky texture.
  • The tart should be refrigerated after assembly to properly set the blueberry topping.
  • This tart is best enjoyed within 2 days of preparation for optimal freshness.

Keywords: blueberry lemon curd tart, lemon tart, blueberry dessert, tart recipe, lemon curd dessert, fruit tart

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