Blueberry Lemon Curd Tart
A buttery crisp tart crust filled with silky homemade lemon curd and topped with glossy fresh blueberries. This bright, creamy, and perfectly balanced dessert is refreshing, elegant, and ideal for any occasion.
Equipment
- 9-inch tart pan with removable bottom
- Mixing bowls
- Saucepan
- Whisk
- Spatula
- Measuring cups & spoons
- Oven
Ingredients
Crust
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter cold, cubed
- ¼ cup granulated sugar
- 1 egg yolk
- 2 tablespoons cold water
- ¼ teaspoon salt
Lemon Curd Filling
- ¾ cup fresh lemon juice
- 1 tablespoon lemon zest
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup unsalted butter cubed
Blueberry Topping
- 2 cups fresh blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Combine flour, sugar, and salt in a bowl and mix well.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Add egg yolk and cold water and mix until dough forms.
- Press dough into a tart pan evenly and chill for 15 minutes.
- Bake at 375°F (190°C) for 18-20 minutes until golden and let cool.
- Whisk lemon juice, zest, sugar, and eggs in a saucepan over low heat.
- Stir constantly until thickened, about 8-10 minutes. Remove from heat and stir in butter until smooth.
- Pour lemon curd into cooled crust and spread evenly.
- Simmer blueberries, sugar, and lemon juice in a saucepan for 5 minutes. Mix cornstarch with water and stir into blueberries until thick and glossy.
- Spoon blueberry topping over lemon curd layer.
- Chill tart for at least 1 hour before slicing and serving.
Notes
Nutritional Info (Per Slice Approximate)
- Calories: 360
- Carbohydrates: 42g
- Fat: 20g
- Protein: 5g
- Sugar: 28g
