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Blueberry Lemon Curd Tart Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes plus 1 hour chilling
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Blueberry Lemon Curd Tart is a refreshing and tangy dessert featuring a smooth homemade lemon curd baked in a pre-made tart shell, topped with fresh blueberries and zesty lemon peel. Perfect for a light, elegant treat, this tart combines the bright flavors of lemon and blueberry with a buttery crust.

Ingredients

Scale

Tart Shell

  • 1 pre-made tart shell

Lemon Curd

  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • 3 large eggs
  • 1/4 cup butter, cubed

Topping

  • 1 cup fresh blueberries
  • 1 tablespoon lemon zest

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart.
  2. Combine Lemon Curd Ingredients: In a medium saucepan, whisk together fresh lemon juice, sugar, and eggs until fully combined.
  3. Cook Lemon Curd: Place the saucepan over medium heat and whisk constantly for 5–7 minutes until the mixture thickens to a custard-like consistency. Be careful not to let it boil to prevent curdling.
  4. Add Butter: Remove the saucepan from heat and stir in the cubed butter until it has fully melted and the curd is smooth and glossy.
  5. Fill Tart Shell: Pour the prepared lemon curd into the pre-made tart shell, spreading it evenly to smooth the top.
  6. Bake Tart: Bake the tart for 10–12 minutes, just until the curd is set and no longer jiggly in the center.
  7. Cool Tart: Allow the tart to cool to room temperature. Then refrigerate it for at least 1 hour to firm up the curd fully.
  8. Add Toppings: Once chilled, evenly distribute fresh blueberries over the top of the tart and sprinkle with lemon zest for a burst of fresh flavor and color.
  9. Serve: Serve the tart cold and enjoy this bright, luscious dessert.

Notes

  • Use fresh lemon juice and zest for the best flavor.
  • Whisk constantly when cooking the curd to avoid lumps and prevent curdling.
  • Do not boil the lemon curd mixture; it should thicken gently under medium heat.
  • Refrigeration is essential to allow the curd to fully set and develop flavor.
  • The tart can be made a day ahead and kept refrigerated.
  • For a gluten-free option, use a gluten-free pre-made tart shell.

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Find it online: https://comfortkitcheneats.com/blueberry-lemon-curd-tart-recipe/