Perfect Lemon Curd Tart Recipe: A Tangy Sweet Treat for All

A blueberry-lemon curd tart promises a delightful culinary adventure that tantalizes multiple sensory experiences.

Sweet and tart ingredients dance together in perfect gastronomic harmony.

Delicate fruit and silky custard combine to create a sophisticated dessert with elegant complexity.

Summer’s most vibrant produce revolutionizes into an irresistible treat that balances richness and brightness.

Subtle nuances of citrus and berries interplay across a buttery foundation, creating depth and intrigue.

Sophisticated yet approachable, this dessert feels both familiar and extraordinary.

Prepare to fall in love with a confection that celebrates seasonal ingredients with remarkable finesse.

Blueberry–Lemon Curd Tart: A Fresh, Fruity Dessert

• Elevate Tangy-Sweet Flavor Harmony: Blueberry and lemon perfectly balance each other, creating a vibrant taste explosion that dances between bright citrus notes and deep berry richness.
• Master a Luxurious Texture Journey: Experience a buttery, crisp tart crust giving way to silky smooth lemon curd and glossy blueberry layer, offering a multi-dimensional mouthfeel that delights with every bite.
• Create Restaurant-Quality Dessert at Home: This stunning tart looks professionally made but is achievable for home bakers, allowing you to impress guests with minimal advanced pastry skills while enjoying a gourmet-level dessert that feels like a special occasion treat.

Ingredients for Blueberry–Lemon Curd Tart

• Flour: Basic structure of the crust with light and delicate texture.
• Confectioners Sugar: Adds subtle sweetness and helps create tender crumb.
• Salt: Enhances overall flavor and balances sweetness.
• Butter: Provides rich flavor and flaky texture, best when chilled.
• Egg Yolk: Binds ingredients and creates rich, smooth crust.
• Heavy Cream: Adds moisture and helps develop tender pastry.
• Vanilla Extract: Introduces warm, aromatic background flavor.

• Lemon Juice: Provides bright, tangy base for the curd.
• Lemon Zest: Intensifies citrus flavor with natural oils.
• Egg, Egg Yolks: Thickens and enriches the curds texture.
• Honey: Natural sweetener with complex flavor profile.
• Salt: Balances and enhances overall taste.
• Butter: Creates smooth, silky texture when chilled and added.
• Heavy Cream: Adds richness and luxurious mouthfeel.

• Blueberries: Fresh, ripe berries for vibrant fruit layer.
• Honey: Natural sweetener with unique flavor.
• Salt: Enhances fruits natural taste.
• Cornstarch: Helps thicken and stabilize blueberry layer.

How to Make the Perfect Blueberry–Lemon Curd Tart

Step 1: Prepare Tart Dough Mixture

• Egg yolk
• Heavy cream
• Vanilla extract
• Flour
• Confectioners' sugar
• Salt
• Chilled butter

In a small bowl, whisk together egg yolk, heavy cream, and vanilla extract. In a food processor, combine flour, confectioners’ sugar, and salt. Add chilled butter cubes and pulse until the mixture looks like coarse cornmeal.

Step 2: Form Tart Dough

While the food processor is running, slowly add the egg yolk mixture. Process until the dough comes together smoothly. Shape the dough into a 6-inch disk, wrap it in plastic wrap, and refrigerate for 1 hour to firm up.

Step 3: Shape and Prebake Crust

Roll the chilled dough into an 11-inch circle. Carefully transfer to a tart pan and freeze for 30 minutes. Preheat the oven to 375°F. Line the crust with foil and pie weights. Bake for 30 minutes until golden brown. Remove and let cool completely.

Step 4: Create Lemon Curd

• Lemon juice
• Lemon zest
• Whole egg
• Egg yolks
• Honey
• Salt
• Chilled butter
• Heavy cream

In a saucepan, whisk together lemon juice, zest, egg, egg yolks, honey, and salt. Cook on medium-low heat until the mixture thickens and reaches 165°F. Stir in chilled butter and strain. Gently mix in heavy cream.

Step 5: Assemble Lemon Curd Layer

Pour the lemon curd into the cooled tart crust. Bake for 10-12 minutes until it becomes shiny. Allow to cool completely.

Step 6: Prepare Blueberry Topping

• Fresh blueberries
• Honey
• Salt
• Cornstarch

Purée blueberries and strain. Whisk in honey and salt. Create a cornstarch slurry and add to the mixture. Cook until thickened. Stir in reserved lemon juice.

Step 7: Final Assembly

Pour the blueberry mixture over the lemon curd layer. Refrigerate for 2 hours to set completely.

Step 8: Serve and Enjoy

Carefully remove the tart from the pan. Slice into elegant portions and serve chilled.

Tips for Creating a Smooth, Velvety Lemon Curd

• Master Your Dough: Chill the tart dough thoroughly to prevent shrinkage and ensure a flaky, tender crust that holds its shape perfectly during baking.
• Zest with Precision: Use fresh, organic lemons for maximum flavor and grate only the bright yellow part of the rind, avoiding the bitter white pith underneath.
• Temperature Control: Use an instant-read thermometer when making lemon curd to guarantee a smooth, silky texture without overcooking or scrambling the eggs.
• Strain for Smoothness: Always strain both lemon curd and blueberry layers to remove any potential lumps, creating a velvety, professional-looking dessert.
• Cooling is Key: Allow each layer to cool completely before adding the next, which prevents layers from bleeding and maintains distinct, vibrant colors and flavors.

Storing Blueberry–Lemon Curd Tart for Long-Lasting Freshness

• Refrigerate the blueberry-lemon curd tart in an airtight container for up to 3 days, keeping it flat to preserve the delicate layers. Cover the tart loosely with plastic wrap, preventing condensation from forming on the surface. When ready to enjoy, remove the tart from the refrigerator 15-20 minutes before serving to allow it to come to room temperature, which helps restore the creamy texture and vibrant flavors. Avoid reheating, as the delicate curd and fresh blueberry layer can separate or become watery. For best quality, consume the tart within 2 days of preparation and store away from strong-smelling foods in the refrigerator.

Pairing Blueberry–Lemon Curd Tart with These Desserts

• Burst with Bright Whites: Pair this zesty blueberry-lemon tart with a crisp, unoaked chardonnay. The wine's subtle citrus notes will complement the tart's bright lemon flavor and dance beautifully with the sweet blueberry layer.
• Creamy Comfort Match: Serve alongside a dollop of lavender-infused whipped cream. The floral hints will enhance the tart's delicate flavors and add a luxurious texture that melts perfectly with each bite.
• Sparkling Contrast Companion: Choose a light, sparkling prosecco with its effervescent bubbles. The drink's gentle sweetness will cut through the tart's tanginess and create a refreshing palate-cleansing experience that elevates the dessert's complex flavor profile.
• Nutty Side Accent: Sprinkle toasted almond slivers around the tart. Their subtle crunch and earthy undertones will provide a delightful textural contrast to the smooth lemon curd and juicy blueberry layer.

Add New Twists to Your Blueberry–Lemon Curd Tart

• Berry Blend Bonanza: Swap blueberries with a mix of raspberries, blackberries, and strawberries for a vibrant, multi-berry flavor explosion that adds visual and taste complexity to the original tart.
• Lavender Lemon Luxe: Infuse the lemon curd with dried lavender flowers, creating an elegant, fragrant version that introduces subtle floral notes and transforms the tart into a sophisticated dessert.
• Mediterranean Citrus Splash: Replace honey with orange blossom water and add a sprinkle of pistachios on top, bringing a Mediterranean-inspired twist that enhances the tart's citrusy profile with nutty undertones.
• Coconut Tropical Touch: Incorporate coconut cream into the lemon curd and garnish with toasted coconut flakes, offering a tropical dimension that complements the bright lemon and berry flavors.

Lemon Curd Tart Recipe

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4.5 from 26 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Blueberry–Lemon Curd Tart delivers a perfect balance of tangy and sweet flavors from classic French pastry techniques. Delicate buttery crust cradles silky lemon curd and fresh blueberries, creating an irresistible dessert you cannot resist sharing with friends.

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Ingredients

Scale 1x2x3x

Classic Tart Crust Ingredients:

Dry Ingredients:

• 1¼ cups (158g) all-purpose flour
• ⅓ cup (38g) confectioners’ sugar
• ¼ teaspoon kosher salt

Wet Ingredients:

• 1 large egg yolk
• 1 tablespoon (15 ml) heavy cream
• ½ teaspoon pure vanilla extract

Fat:

• 8 tablespoons (113 grams) unsalted butter, cut into cubes and chilled

Lemon Curd Ingredients:

Citrus:

• ¼ cup lemon zest + ½ cup (120 ml) lemon juice (from about 4 lemons)

Eggs:

• 1 large egg
• 5 large egg yolks

Sweetener:

• ⅓ cup honey

Additional Ingredients:

• Pinch of kosher salt
• 4 tablespoons (57 grams) unsalted butter, cut into pieces and chilled
• 2 tablespoons (30 ml) heavy cream

Blueberry Layer Ingredients:

Fruit:

• 10 ounces (2 cups or 280 grams) blueberries

Thickener:

• 2 tablespoons cornstarch

Sweetener:

• ¼ cup honey

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Instructions

1. Create a silky egg yolk mixture by whisking together egg yolk, heavy cream, and vanilla extract in a small bowl until smooth and well combined.
2. In a food processor, blend 1½ cups (180 grams) all-purpose flour, ½ cup (60 grams) confectioners’ sugar, and ¼ teaspoon (1.5 grams) salt until uniformly mixed.
3. Add chilled butter cubes to the flour mixture and pulse until the texture resembles coarse cornmeal with tiny butter fragments.
4. While the processor is running, slowly stream in the egg yolk mixture and process until the dough forms a cohesive mass.
5. Gently shape the dough into a 6-inch disk, encase completely in plastic wrap, and refrigerate for minimum 1 hour to allow gluten to relax and butter to firm.
6. Roll the chilled dough into an 11-inch circle, carefully transfer to a 9-inch tart pan, trim edges, and freeze for 30 minutes to prevent shrinkage.
7. Preheat the oven to 375°F (190°C) and position a rack in the middle position.
8. Line the tart crust with aluminum foil, fill with pie weights, and blind bake for 25-30 minutes until edges turn golden brown.
9. Remove weights and foil, then allow crust to cool completely on a wire rack.
10. For the lemon curd, combine ½ cup (120 milliliters) lemon juice, lemon zest, 1 whole egg, 2 egg yolks, ¼ cup (85 grams) honey, and a pinch of salt in a heavy-bottomed saucepan.
11. Cook the mixture over medium-low heat, constantly whisking, until it reaches 165°F (74°C) and thickens to a custard-like consistency.
12. Remove from heat, whisk in chilled butter until melted, then strain through a fine-mesh sieve.
13. Gently fold in heavy cream and pour into the cooled tart shell.
14. Bake the filled tart for 10-12 minutes until the surface appears glossy, then remove and let cool completely.
15. For the blueberry layer, purée fresh blueberries and strain to extract juice.
16. Whisk the blueberry juice with honey and a pinch of salt, then create a cornstarch slurry with cornstarch and water.
17. Cook the blueberry mixture over medium heat, stirring constantly, until it thickens and becomes glossy.
18. Pour the blueberry layer over the set lemon curd and refrigerate for 2-3 hours until completely set.
19. Before serving, carefully remove the tart from the pan, slice into wedges, and garnish with fresh blueberries if desired.

Notes

• Collect all ingredients beforehand to streamline the baking process and avoid last-minute chaos.
• Chill the tart crust thoroughly to ensure a flaky, tender texture that melts in your mouth.
• Use fresh, ripe blueberries for maximum flavor and vibrant color in the final presentation.
• Strain both lemon curd and blueberry layers to achieve a silky-smooth, professional-looking result.
• Allow the tart to set completely in the refrigerator for clean, precise slices that showcase the beautiful layers.
• Test the lemon curd’s doneness by checking its temperature with a reliable kitchen thermometer for perfect consistency.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Desserts, Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 450 kcal
• Sugar: 40g
• Sodium: 150mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 180mg