Blueberry Lemon Curd Tart Recipe

Are craving a dessert that is visually appealing and delicious? Try the Blueberry Lemon Curd Tart Recipe.

It’s perfect for summer get-togethers, dinner parties, or as a special treat for yourself at home. Each bite of this tart is pure citrus sweetness.

Whether one’s a seasoned baker or a novice, this recipe screams easy and customizable while still being impressive.

Why You’ll Love This Blueberry Lemon Curd Tart

Great Flavor Combination: A little tang comes from homemade lemon curd and the sweet flavor from fresh blueberries

Buttery Crunchy Crust: A golden crunch shortcrust pastry which can create a wonderful base for a creamy filling.

Looks Amazing: Bright blueberries, shiny lemon curd make this tart amazing for any occasion.

Flexible Dessert: Perfectly suits brunches, dinner parties, and a warm family treat.

Easily Customizable: You can most likely change the recipe with various ingredients that suit and match your taste.

Ingredients

For the Shortcrust Pastry

1 ½ cups (190g) all-purpose flour

½ cup (115g) unsalted butter, chilled and cubed

¼ cup (50g) granulated sugar

1 large egg yolk

2–3 tbsp ice-cold water

Pinch of salt

For the Lemon Curd

¾ cup (180ml) fresh lemon juice (about 3–4 lemons)

Zest of 2 lemons

¾ cup (150g) granulated sugar

3 large eggs

½ cup (115g) unsalted butter, cubed

Pinch of salt

For the Blueberry Topping

2 cups (300g) fresh blueberries, rinsed and dried

¼ cup (60ml) apricot jam (for glaze, optional)

1 tbsp water (for glaze, optional)

Instructions

Step 1: Preparing the Shortcrust Pastry

In a large bowl, combine the flour, sugar, and salt.

Add the cold butter cubes and rub them between your fingers to mix until the mixture resembles coarse crumbs.

Stir in the egg yolk along with 2 tablespoons of ice-cold water and add more water if necessary to form a stiff dough.

Make it into a disk, wrap in plastic wrap, and chill in the fridge for 30 minutes. Preheat the oven to 375°F (190°C).

Roll the dough out on a floured surface to fit a 9-inch tart pan, line it and, if necessary, trim any overhanging dough.

Prick the bottom all over with a fork before lining it with parchment paper and filling it with pie weights or dried beans.

The tart shell should bake for 15 minutes, after which the weights should be removed, and the tart shell should bake for an additional 10 minutes until golden. Cool completely.

Step 2: Preparing the Lemon Curd

In a medium saucepan, whisk together lemon juice, lemon zest, sugar, eggs, and salt.

Cook the mixture over medium-lower heat stirring constantly, and let it get thick (about 8-10 minutes). Do not let it boil.

After removing from the heat, add in the butter cubed stirring until melted and smooth.

Strain the curd through a fine-mesh sieve into a bowl to remove the zest and any cooked egg bits.

Let the curd cool a bit, then pour it into the baked tart crust. Smooth out the surface and refrigerate for 1 hour to set.

Step 3: The Blueberry Top-Up

Scatter fresh blueberries on top of the chilled lemon curd.

(Optional) Heat up the apricot jam with a little water in a small saucepan until smooth and brush over the blueberries for a shiny look.

Chill the tart for another 30 minutes to completely set.

Tips

Chill the dough: This is important since a cold pastry dough equipped with flakiness gives the best crust.

Use fresh lemons: The flavor of the curd cannot be comparable to that made from freshly squeezed lemon juice and lemon zest.

Do not curdle: Constant stirring and cooking over low heat are the best ways to avoid scrambling the eggs.

Glaze gives shine: Apricot glaze makes the tart look very polished and professional.

Room temperature ingredients: The egg for the curd should be room temperature so that it mixes in easily.

Variations and Substitutions

Gluten-Free: Replacing the all-purpose flour with a gluten-free flour blend is a good start in making the crust gluten-free.

Mixed Berries: For the addition of colors, mixed berries, namely blueberries, raspberries, and blackberries, would be perfect.

Lime Curd: For a more tropical flavor, substituting lime juice and zest for lemon will achieve a tart lime curd.

Vegan Option: Making it Vegan-Use vegan butter or margarine using an egg substitute such as aquafaba for both the curd and the crust.

No-Bake Option: For a quick no-bake option, you can prepare a graham cracker crust.

Serving Suggestions

Chill the best cream, barely sweetened, or scoop up a little vanilla ice cream and put it on top.

Refresh with a glass of non-alcoholic sparkling juice or iced tea in summer.

Decorate with fresh mint leaves or edible blossoms to make it pretty.

Make-Ahead, Storing, and Freezing Instructions

Make-Ahead

The crust and lemon curd may be prepared up to two days in advance.

Fill the tart with blueberries no more than a few hours prior to serving.

Storing

The tart should be stored in an airtight container in the refrigerator for up to three days.

Freezing

Unfilled, baked tart crusts can be frozen for one month. Before filling with curds and blueberries, thaw in the refrigerator.

Assembled tart does not fare well in freezing due to the compromised texture of the curd.

FAQs About Blueberry Lemon Curd Tart

Q: Can I use frozen blueberries for the topping?

A: Yes, but thaw completely and pat dry on paper towels before putting too much moisture into the curd.

Q: How do I know when the lemon curd is thick enough?

A: The curd is ready when it coats a spoon and holds a clear line when you run your finger through it. It will thicken even more upon cooling.

Q: Can I use store-bought lemon curd to save time?

A: Yes, but buy a good brand if you decide to use store-bought curd instead of homemade, which has more vibrant and fresher flavors.

Q: How do I prevent a soggy tart crust?

A: Blind bake the pie crust thoroughly, making it golden brown, allowing it to cool slightly before filling with lemon curd. Some chefs recommend brushing a very thin layer of melted white chocolate on top of the baked crust to help seal it.

Q: Can I make this tart without a tart pan?

A: Yes, a 9-inch pie dish, though the edges are less defined. Adjust baking time slightly if needed.

Q: What’s the best way to reheat the tart?

A: This tart is best served chilled so there’s no need to warm it up again. If you prefer it at room temperature, leave it outside for 20–30 minutes before serving.

Conclusion

In conclusion, the Blueberry Lemon Curd Tart Recipe offers more than a dessert but is a celebration of bright flavors and beautiful presentation.

The buttery flaky crust, homemade lemon curd with plenty of zing, and sweet juicy blueberries unite in perfect harmony to please the palate and wow your guests.

This tart will become a sure favorite whether you are baking it for a summer picnic, a holiday party, or just for yourself.

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