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Blueberry–Lemon Curd Tart Recipe

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★★★★★

4.7 from 115 reviews

This Blueberry-Lemon Curd Tart recipe combines a crisp, buttery classic tart crust with a tangy, creamy lemon curd filling topped with a smooth, sweetened blueberry layer. Perfectly balanced with fresh citrus and berries, it’s an elegant dessert that delights with every bite and is ideal for special occasions or a refined treat.

Ingredients

Scale

Classic Tart Crust

  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • ½ teaspoon pure vanilla extract
  • 1 ¼ cups (158g) all-purpose flour
  • ⅓ cup (38g) confectioners’ sugar
  • ¼ teaspoon kosher salt
  • 8 tablespoons unsalted butter, cut into cubes and chilled

Lemon Curd

  • ¼ cup lemon zest + ½ cup lemon juice (from about 4 lemons)
  • 1 large egg
  • 5 large egg yolks
  • ⅓ cup honey
  • Pinch of kosher salt
  • 4 tablespoons unsalted butter, chilled and cut into pieces
  • 2 tablespoons heavy cream

Blueberry Layer

  • 10 ounces (2 cups) fresh blueberries
  • 2 tablespoons cornstarch
  • ¼ cup honey
  • 1 tablespoon reserved lemon juice (from the curd preparation)

Instructions

  1. Prepare the Classic Tart Crust: In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract; set aside. Using a food processor, pulse together the flour, confectioners’ sugar, and salt. Add chilled butter cubes and pulse until coarse crumbs form. With the processor running, pour in the egg yolk mixture and process just until dough begins to come together, about 10–12 seconds. Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. After chilling, let dough soften slightly for 10 minutes, roll out into an 11-inch circle, and transfer to a 9-inch tart pan pressing into edges. Cover loosely and freeze for 30 minutes. Preheat oven to 375ºF. Line crust with foil and pie weights; bake 30 minutes, rotating halfway. Remove weights and foil; bake 5 more minutes until golden. Cool crust.
  2. Make the Lemon Curd: Reduce oven to 350ºF. Reserve 1 tablespoon lemon juice for blueberry layer. In medium saucepan, whisk lemon juice and zest, egg, yolks, honey, and salt. Cook over medium-low heat, stirring constantly, until thickened and 165ºF, about 5 minutes. Remove from heat; whisk in chilled butter until melted. Strain curd through a fine mesh to remove solids. Stir in heavy cream. Pour warm curd into cooled crust. Place tart on baking sheet and bake 10–12 minutes until filling is shiny and slightly jiggles. Cool.
  3. Make the Blueberry Layer: Blend blueberries in food processor until smooth. Strain purée through fine mesh sieve over a saucepan, discard solids. Whisk in honey and a pinch of salt. In a small bowl, mix cornstarch with 2 tablespoons water until smooth; stir into blueberry purée. Cook over medium-low heat, stirring, until thickened, about 4 minutes. Remove from heat; stir in reserved lemon juice. Spread evenly over lemon curd layer. Tap tart gently on counter to release air bubbles. Refrigerate for about 2 hours until set.

Notes

  • Use chilled butter and cold liquids for the crust to achieve a flaky texture.
  • Chilling and freezing the dough before baking helps prevent shrinkage and keeps the crust crisp.
  • Straining the lemon curd and blueberry purée ensures a smooth, velvety texture.
  • Honey adds a natural sweetness and subtle flavor variation instead of granulated sugar.
  • Reserve some lemon juice before cooking for the blueberry layer to maintain brightness in flavor.
  • Use a fine-mesh strainer for the purées to avoid seeds and skins in the filling.
  • Allow the tart to cool completely before adding the blueberry layer to ensure proper layering.

Keywords: blueberry tart, lemon curd tart, blueberry lemon dessert, tart recipe, summer dessert, fruit tart

Find it online: https://jedentaglecker.com/blueberrylemon-curd-tart-recipe/