Description
This elegant blueberry lemon curd tart features a buttery crust, silky homemade lemon curd, and fresh blueberries—perfect for brunch, tea parties, or summer desserts.
Ingredients
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 for garnish
Instructions
Preheat oven to 350°F (175°C). In a food processor, pulse together flour, powdered sugar, and salt. Add cubed butter and pulse until crumbly.
Add ice water 1 tablespoon at a time, pulsing until dough just comes together. Press into a 9-inch tart pan. Prick bottom with a fork.
Bake crust for 18–20 minutes, until lightly golden. Let cool completely.
For lemon curd, whisk egg yolks, sugar, lemon juice, and zest in a heatproof bowl over a double boiler. Stir constantly until thickened (7–10 minutes).
Remove from heat and whisk in butter until smooth. Cool slightly, then pour into tart shell and spread evenly.
Chill tart for at least 2 hours, until lemon curd is set.
Top with blueberries before serving. Garnish with powdered sugar or mint if desired.
Notes
Use a pie dish if you don’t have a tart pan.
Store-bought lemon curd can be used for convenience.
For a twist, swirl berry jam into the lemon curd before chilling.
Add almond flour to the crust for extra flavor.
Best served chilled or at room temperature.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French-inspired
