Name: Blueberry Lemon Curd Tart
Prep time: 25 min
Cook time: 20 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup powdered sugar; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1–2 tablespoons ice water; 3 large egg yolks; 1/2 cup granulated sugar; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1/4 cup unsalted butter, cut into pieces; 1 1/2 cups fresh blueberries; Optional: powdered sugar, mint leaves for garnish

Why You’ll Love This Recipe

I love this tart because it’s a showstopper with minimal fuss. The crust is rich and tender with just the right amount of sweetness, and the lemon curd is smooth, tangy, and perfectly balanced. Topping it with fresh blueberries adds a burst of color and natural sweetness that pairs so well with the lemon. It’s ideal for spring and summer gatherings or any time I want something light and refreshing.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1–2 tablespoons ice water

For the lemon curd:
3 large egg yolks
1/2 cup granulated sugar
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/4 cup unsalted butter, cut into pieces

For topping:
1 1/2 cups fresh blueberries
Optional: powdered sugar, mint leaves

directions

I start by preheating my oven to 350°F (175°C). In a food processor, I pulse together the flour, powdered sugar, and salt. Then I add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

I add the ice water one tablespoon at a time, pulsing just until the dough starts to come together. I press it evenly into a 9-inch tart pan and prick the bottom with a fork to prevent bubbling.

I bake the crust for 18 to 20 minutes until it turns lightly golden. Then I set it aside to cool completely.

While the crust cools, I make the lemon curd. In a heatproof bowl set over a double boiler, I whisk together the egg yolks, sugar, lemon juice, and zest. I cook the mixture, stirring constantly, until it thickens—this usually takes about 7 to 10 minutes.

Once it’s thick, I remove it from the heat and whisk in the butter until smooth and glossy. I let it cool slightly, then pour it into the tart shell and spread it evenly.

The tart goes into the refrigerator to chill for at least 2 hours until the curd is fully set.

Just before serving, I top it with a generous layer of fresh blueberries. Sometimes I add a dusting of powdered sugar or a few mint leaves for a pretty finish.

Servings and timing

Servings: 8
Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes
Calories: 320 kcal per serving

Variations

When I want a twist, I mix blackberries or raspberries in with the blueberries, or even add a swirl of berry jam into the lemon curd before chilling. I’ve also infused the crust with a bit of almond flour for a nuttier flavor. And for a shortcut, I sometimes use store-bought lemon curd when I’m pressed for time.

storage/reheating

I store the tart in the refrigerator, covered, for up to 3 days. The crust stays crisp and the curd holds up well. I don’t recommend freezing it, as the curd can separate after thawing. No reheating is needed—it’s best served chilled or at room temperature.

FAQs

Can I make the tart shell ahead of time?

Yes, I often bake the shell a day in advance and store it covered at room temperature. That way, I can assemble the tart quickly when I’m ready.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but in a pinch, I’ve used bottled lemon juice. I just make sure to include fresh zest to keep that vibrant lemony taste.

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

I look for a texture that coats the back of a spoon. It should feel silky and slightly thick as I stir. It continues to set as it chills.

What if I don’t have a tart pan?

I’ve used a standard pie dish in place of a tart pan—it works fine, though the edges won’t be as defined.

Can I use frozen blueberries?

For the topping, I prefer fresh blueberries so they hold their shape and don’t release excess moisture. If I only have frozen, I thaw and drain them well first.

Conclusion

This Blueberry Lemon Curd Tart is a dessert I love for both its looks and flavor. The buttery crust, tangy-sweet curd, and fresh berries come together in a way that feels both refined and comforting. Whether it’s a brunch, a celebration, or just a sunny day, this tart never fails to brighten the table and delight everyone who takes a bite.