Why You’ll Love This Recipe
I make this lemon blueberry tart whenever I want a dessert that feels fresh and sunny, whether it’s for a spring brunch, a summer party, or a simple weekend treat. The lemon curd is smooth and zingy, the shortbread crust is crisp and buttery, and the blueberries add juicy pops of sweetness along with a gorgeous pop of color. It’s made in stages, so you can prepare the crust and curd ahead and assemble it right before serving. It looks like it came from a pastry shop, but each step is simple.
- Bright, tangy lemon curd with a silky texture
- Crisp, buttery shortbread crust
- Fresh blueberries for color and natural sweetness
- Make-ahead friendly, so it’s ideal for entertaining
Ingredients
For the shortbread crust:
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons ice water, if needed
For the lemon curd filling:
- 3 large eggs
- 2 large egg yolks
- ¾ cup granulated sugar
- ½ cup fresh lemon juice (from about 3 to 4 lemons)
- 1 tablespoon lemon zest
- ½ cup (1 stick) cold unsalted butter, cubed
- Pinch of salt
For the blueberry topping:
- 2 cups fresh blueberries
- 2 tablespoons apricot jam or blueberry jam
- 1 teaspoon water
- 1 teaspoon lemon juice
For serving:
- Whipped cream or crème fraîche (optional)
- Powdered sugar, for dusting
- Fresh mint or extra lemon zest, for garnish
Directions
- Make the crust. In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture looks like coarse crumbs. Add the egg yolk and vanilla and pulse until the dough just comes together, adding ice water a teaspoon at a time if needed. Press the dough evenly into a 9-inch tart pan with a removable bottom, building up the sides. Freeze for 30 minutes.
- Bake the crust. Preheat the oven to 350°F (175°C). Prick the base with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes, remove the weights and parchment, and bake for 10 to 12 minutes more, until deep golden. Let cool completely.
- Start the curd. In a medium saucepan, whisk together the eggs, egg yolks, sugar, lemon juice, zest, and salt until smooth.
- Cook the curd. Cook over medium-low heat, whisking constantly, for 6 to 8 minutes, until the mixture is thick enough to coat the back of a spoon (about 170°F or 77°C). Don’t let it boil, or the eggs may scramble.
- Finish the curd. Remove from the heat and whisk in the cold butter a few cubes at a time until smooth and glossy. Strain through a fine-mesh sieve for the silkiest texture.
- Fill the tart. Pour the warm curd into the cooled crust and smooth the top. Press plastic wrap directly onto the surface and refrigerate for at least 3 hours, or until completely set.
- Prepare the glaze. Warm the jam, water, and lemon juice in a small saucepan or microwave until fluid, then strain out any large fruit pieces.
- Top and serve. Arrange the blueberries over the chilled curd in a tight, even layer. Gently brush the berries with the warm glaze for shine. Dust the edge with powdered sugar, garnish with mint or zest, and slice with a sharp, clean knife. Serve with whipped cream if you like.
Servings and Timing
- Servings: 8 to 10 slices
- Prep time: 35 minutes (plus 30 minutes freezing the crust)
- Cook time: about 50 minutes (including crust and curd)
- Chilling time: at least 3 hours
- Total time: about 5 hours, mostly hands-off
Variations
- Graham cracker crust: Use a simple graham cracker crust for a no-roll shortcut.
- Mixed berry: Combine blueberries with raspberries and blackberries for a colorful topping.
- Blueberry compote: Cook half the blueberries with a little sugar and spoon the compote over the curd before adding fresh berries.
- Lemon-lime: Replace half the lemon juice with fresh lime juice for a zesty twist.
- Meringue topped: Swirl a toasted Swiss meringue over the curd and scatter the berries around it.
- Mini tartlets: Bake in mini tart pans for 10 to 12 minutes, then fill and chill for 2 hours.
- Lavender or thyme: Infuse the curd with a sprig of fresh thyme for a subtle herbal note.
- Shortcut crust: Use a store-bought tart shell or refrigerated pie crust.
Storage and Reheating
- Refrigerator: Cover and store for up to 3 days. The blueberries are best added the day you serve the tart.
- Curd only: Store the lemon curd in an airtight jar in the refrigerator for up to 1 week.
- Make ahead: Bake the crust up to 2 days in advance and store it airtight. Make the curd up to 3 days ahead and keep it refrigerated, then assemble the tart the day you serve it.
- Freezing: Freeze the curd (not the assembled tart) for up to 2 months. Thaw overnight in the fridge and whisk to smooth it out.
- Reheating: This tart is meant to be served chilled, so no reheating is needed.
FAQs
Can I use frozen blueberries?
I prefer fresh for the topping, since frozen berries release juice and can make the curd weepy. If you only have frozen, thaw and pat them very dry, or cook them into a compote instead.
Why does my curd taste metallic?
This usually happens when the curd is cooked in an aluminum or unlined pan. I always use a stainless steel or non-reactive saucepan to keep the flavor clean and bright.
Why is my curd runny?
It likely needed a few more minutes on the stove. The curd should coat the back of a spoon and leave a clear trail when you run your finger through it. It also thickens as it chills.
Why is my curd lumpy?
The heat was probably too high and the eggs scrambled slightly. Cook over medium-low heat, whisk constantly, and always strain the curd for a silky finish.
Can I use bottled lemon juice?
I strongly recommend fresh. Bottled juice can taste flat and won’t give the same bright flavor.
How do I keep the crust crisp?
Make sure the crust is fully cooled before adding the curd, and consider brushing the baked shell with a thin layer of melted white chocolate to create a moisture barrier.
Conclusion
This lemon blueberry tart is one of my favorite ways to celebrate fresh fruit. The tangy curd, buttery crust, and juicy blueberries come together in a dessert that’s as pretty as it is delicious. I hope it becomes a regular at your table, just as it has at mine. Enjoy!
Print
This lemon blueberry tart has a crisp, buttery shortbread crust filled with a silky, tangy lemon curd and topped with a generous layer of fresh blueberries. Bright, beautiful, and perfectly balanced between tart and sweet, it is an elegant dessert for spring, summer, and brunch gatherings.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours 10 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (113 g) cold unsalted butter, cubed
- 1 large egg yolk
- 1 to 2 tablespoons ice water
- 3 large eggs
- 2 large egg yolks
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice (from 3 to 4 lemons)
- 1 tablespoon lemon zest
- 6 tablespoons unsalted butter, cubed
- Pinch of salt
- 1 1/2 cups fresh blueberries
- 2 tablespoons apricot jam or blueberry jam, warmed (for glazing)
- 1/2 cup cold heavy whipping cream
- 1 tablespoon powdered sugar
- Fresh mint leaves and extra lemon zest, for garnish
Instructions
- Make the crust: In a food processor, pulse the flour, powdered sugar, and 1/4 teaspoon salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon ice water and pulse until the dough just comes together, adding more water if needed.
- Shape the dough into a disc, wrap it, and chill for at least 1 hour.
- Preheat the oven to 375°F (190°C). Roll the dough into a 12-inch circle and press it into a 9-inch tart pan with a removable bottom. Trim the edges, prick the bottom with a fork, and freeze for 15 minutes.
- Line the crust with parchment and pie weights. Bake for 15 minutes, then remove the weights and bake for 10 to 12 minutes more until deep golden brown. Cool completely.
- Make the lemon curd: In a medium saucepan, whisk together the whole eggs, egg yolks, granulated sugar, lemon juice, lemon zest, and a pinch of salt.
- Cook over medium-low heat, whisking constantly, for 6 to 8 minutes, until the curd thickens and coats the back of a spoon (about 170°F or 77°C). Do not let it boil.
- Remove from the heat and whisk in the cubed butter, a few pieces at a time, until melted and smooth. Strain through a fine-mesh sieve for the silkiest texture.
- Pour the warm curd into the cooled tart shell and smooth the top. Press plastic wrap onto the surface and refrigerate for at least 3 hours, until completely set.
- Arrange the blueberries in a tight, even layer over the chilled curd.
- Brush the blueberries lightly with the warmed jam for a glossy finish.
- Whip the cold cream with 1 tablespoon powdered sugar to medium-stiff peaks. Pipe or dollop it around the edge of the tart.
- Garnish with mint leaves and lemon zest. Remove from the pan, slice with a clean, sharp knife, and serve chilled.
Notes
- Whisk constantly while cooking the curd so the eggs do not scramble. If you see small lumps, strain the curd well.
- Use fresh lemon juice and zest for the brightest flavor. Bottled juice can taste flat.
- Blind-bake the crust until fully golden so it stays crisp under the moist curd.
- Cool the curd slightly before pouring if it is very hot, but do not let it set in the pan.
- Add the blueberries and glaze just before serving for the freshest look.
- Frozen blueberries are not recommended for topping, as they bleed and turn watery. Use fresh berries.
- The lemon curd can be made up to 5 days ahead and stored in the refrigerator.
- Store the finished tart covered in the refrigerator for up to 3 days.
- A store-bought tart shell or graham cracker crust can be used as a shortcut.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 395
- Sugar: 26g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 165mg
