Creating a blueberry-lemon curd tart is one of those blissful experiences where simplicity meets elegance. The bright, zesty flavors of lemon combine beautifully with the sweet-tart blueberries, resulting in a dessert that’s not only delicious but also visually stunning. I remember the first time I made this tart; it was a warm summer evening, and as I served it to my friends, the joy in their eyes made every step worthwhile.

This tart is perfect for various occasions — from fancy dinner parties to casual family gatherings. The crunchy, buttery crust holds a luscious, smooth lemon curd that’s swirled with fresh blueberries, creating a delightful balance of texture and flavor. Whether you’re an experienced baker or trying your hand for the first time, this blueberry-lemon curd tart is sure to impress.

Why You’ll Love This

Bursting with fresh flavors.
Easy to make and impressive to serve.
Great for gatherings or special occasions.
Can be prepared in advance for convenience.
A delightful balance of sweetness and tartness.

"This tart is a delightful summer treat that brightens any occasion."

Preparing It: Quick Look

This blueberry-lemon curd tart involves making a buttery tart crust, a creamy lemon curd, and topping it with fresh blueberries. You’ll start by preparing the crust, chilling it, then blind-baking until golden. While the crust is cooling, you whip up a tangy lemon curd and that’s it — all comes together beautifully.

Gather These Items for Blueberry-Lemon Curd Tart

1 large egg yolk
1 tablespoon heavy cream
½ teaspoon pure vanilla extract
1 ¼ cups (158 g) all-purpose flour
⅓ cup (38 g) confectioners’ sugar
¼ teaspoon kosher salt
8 tablespoons unsalted butter, cut into cubes and chilled
¼ cup lemon zest + ½ cup juice (from 4 lemons)
1 large egg + 5 large yolks
⅓ cup honey
Pinch of kosher salt
4 tablespoons unsalted butter, cut into 4 pieces and chilled
2 tablespoons heavy cream
10 ounces (2 cups) blueberries
2 tablespoons cornstarch
¼ cup honey

Ingredient Notes & Swaps

Butter: Unsalted butter provides better control over salt levels. If you prefer a healthier option, you can try using coconut oil or a butter substitute.
Honey: Can be replaced with granulated sugar if you prefer; adjust sweetness to taste.
Blueberries: Fresh blueberries are ideal, but you can also use frozen (just ensure they’re thawed and drained well).

Step-by-Step Instructions

Making a blueberry-lemon curd tart is simpler than it sounds. Follow these steps for a stunning result:

In a small bowl, whisk together 1 large egg yolk, 1 tablespoon heavy cream, and ½ teaspoon vanilla extract.
In a food processor, combine 1 ¼ cups flour, ⅓ cup confectioners’ sugar, and ¼ teaspoon kosher salt. Pulse briefly to mix.
Scatter 8 tablespoons of chilled butter over the dry ingredients and pulse until the mixture resembles coarse cornmeal (about 15 pulses).
With the processor running, slowly add the egg mixture and process until the dough just comes together (about 12 seconds).
Form the dough into a 6-inch disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 4 days).
Let the dough sit at room temperature for about 10 minutes to soften slightly.
Roll the dough into an 11-inch circle on a lightly floured surface.
Transfer it to a 9-inch tart pan by rolling the dough around the rolling pin and gently unrolling it over the pan.
Carefully press the dough into the bottom and sides of the pan, allowing the excess to hang over the edges. Run a rolling pin over the top to trim the excess dough.
Wrap the dough-lined pan loosely in plastic, place it on a large plate, and freeze until firm (about 30 minutes).
Preheat the oven to 375ºF (190ºC). Set the tart pan on a baking sheet, line with a double layer of aluminum foil (covering the edges to prevent burning), and fill with pie weights.
Bake until the crust is golden brown and set (about 30 minutes), rotating the pan halfway through baking. Remove the weights and foil and let the crust cool completely.

Helpful Cooking Tips

When rolling out dough, try to keep it even in thickness for uniform baking.
Don’t skip the chilling step; it helps the dough to hold its shape while baking.
Use fresh ingredients for the best flavor, especially lemons and blueberries.

Best Ways to Enjoy It

Once prepared, serve the blueberry-lemon curd tart chilled. A dollop of whipped cream or a scoop of vanilla ice cream complements it beautifully. You might also consider a simple dusting of powdered sugar to enhance its appeal.

How to Store & Freeze

To store leftovers, cover the tart with plastic wrap and refrigerate. This blueberry-lemon curd tart is best enjoyed within a few days for optimal freshness. If you wish to freeze it, slice individual portions, wrap them in plastic, then foil, and place them in an airtight container. They can be frozen for up to one month.

How to Fix Common Issues

If you encounter a dry crust while baking, it might be due to overworking the dough. Aim for just enough mixing to combine ingredients. If the curd turns out too runny, try cooking it a bit longer on low heat until it thickens. For an overly sweet filling, a fresh squeeze of lemon juice can help balance it out.

Creative Twists

For different variations, consider adding warm spices such as ginger or cardamom to the lemon curd for a distinctive flavor twist. If blueberries aren’t available, you could substitute them with raspberries or chopped strawberries for a vibrant alternative. Nut-based crusts can also add a different texture to the tart.

Common Questions

Can I make the tart crust ahead of time?

Absolutely! You can prepare the crust, shape it into a disk, wrap it tightly in plastic, and refrigerate for up to 4 days before baking.

Is there a substitute for the heavy cream?

You can replace heavy cream with half-and-half or whole milk for a lighter option, though the texture may be a little less rich.

How do I ensure my curd is smooth and not grainy?

To achieve a smooth curd, be sure to strain it through a fine mesh sieve after cooking to remove any lumps or cooked egg bits.

Can I use bottled lemon juice?

While fresh lemon juice provides a brighter flavor, bottled juice can work in a pinch; just make sure it’s 100% pure.

What do I do if my tart crust shrinks during baking?

This can happen if the dough is too warm before baking. Make sure to chill the crust thoroughly before baking. If it does shrink, gently reshape it with your fingers once it comes out of the oven.

This blueberry-lemon curd tart embodies summer in every bite. The combination of tart lemons with sweet blueberries creates a dessert that feels both indulgent and refreshing. Whether for a special celebration or a sweet weeknight treat, you’ll find that flavor and beautiful presentation make it a favorite among family and friends. Enjoy the delightful experience of making and sharing this wonderful dessert.

Blueberry-Lemon Curd Tart

This blueberry-lemon curd tart is a delightful summer dessert that combines zesty lemon and sweet blueberries in a buttery crust, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 30

Total Time 1 30

Servings: 8 servings

Course: Dessert

Cuisine: American, Summer

Calories: 320

Ingredients Method Notes

Ingredients

For the crust

1 large large egg yolk
1 tablespoon heavy cream
½ teaspoon pure vanilla extract
1 ¼ cups all-purpose flour (158 g)
⅓ cup confectioners' sugar (38 g)
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 4 lemons)
1 large egg
5 large yolks
⅓ cup honey
Pinch kosher salt
4 tablespoons unsalted butter, cut into 4 pieces and chilled
2 tablespoons heavy cream

For the topping

10 ounces blueberries (2 cups)
2 tablespoons cornstarch
¼ cup honey

Method

Prepare the crust

In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract.
In a food processor, combine the flour, confectioners' sugar, and kosher salt. Pulse briefly to mix.
Scatter the chilled butter over the dry ingredients and pulse until the mixture resembles coarse cornmeal (about 15 pulses).
With the processor running, slowly add the egg mixture and process until the dough just comes together (about 12 seconds).
Form the dough into a 6-inch disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 4 days).

Roll and bake the crust

Let the dough sit at room temperature for about 10 minutes to soften slightly.
Roll the dough into an 11-inch circle on a lightly floured surface.
Transfer it to a 9-inch tart pan by rolling the dough around the rolling pin and gently unrolling it over the pan.
Carefully press the dough into the bottom and sides of the pan, allowing the excess to hang over the edges. Run a rolling pin over the top to trim the excess dough.
Wrap the dough-lined pan loosely in plastic, place it on a large plate, and freeze until firm (about 30 minutes).
Preheat the oven to 375ºF (190ºC). Set the tart pan on a baking sheet, line with a double layer of aluminum foil, and fill with pie weights.
Bake until the crust is golden brown and set (about 30 minutes), rotating the pan halfway through baking. Remove the weights and foil and let the crust cool completely.

Prepare the lemon curd

In a saucepan, combine lemon zest, lemon juice, honey, and a pinch of salt. Cook over low heat until hot.
In a separate bowl, whisk together the egg and yolks. Gradually whisk in the hot lemon mixture.
Return to the saucepan, cooking over low heat, stirring constantly until thickened.
Remove from heat and whisk in chilled butter and heavy cream until smooth.
Strain through a fine-mesh sieve to remove lumps.

Assemble the tart

Spread the lemon curd evenly over the cooled crust.
In a bowl, toss the blueberries with cornstarch and honey and arrange them on top of the curd.

Notes

Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream. Store leftovers covered in the refrigerator and enjoy within a few days for optimal freshness. For freezing, slice individual portions and wrap them well.