Blueberry Lemon Curd Tart: A Deliciously Tangy Dessert Recipe

Blueberry Lemon Curd Tart is a delightful dessert that perfectly balances the tartness of fresh lemons with the sweet juiciness of blueberries. As I embarked on creating this recipe, I was reminded of the rich history behind tarts, which have been enjoyed in various cultures for centuries. The combination of a buttery crust, creamy lemon curd, and vibrant blueberries not only makes for a stunning presentation but also offers a symphony of flavors that dance on your palate.

People love this Blueberry Lemon Curd Tart for its refreshing taste and velvety texture. It’s a dessert that feels indulgent yet is surprisingly easy to prepare, making it a favorite for gatherings and special occasions. Whether you’re celebrating a summer picnic or simply treating yourself after a long day, this tart is sure to impress. Join me as we dive into this delightful recipe that will surely become a staple in your dessert repertoire!

this RECIPE

Ingredients:

• For the tart crust:
• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ½ cup unsalted butter, softened
• 1 large egg yolk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• For the lemon curd:
• 1 cup fresh lemon juice (about 4-6 lemons)
• 1 tablespoon lemon zest
• 1 cup granulated sugar
• 4 large eggs
• ½ cup unsalted butter, cut into pieces
• For the blueberry topping:
• 2 cups fresh blueberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon water
• For garnish (optional):
• Whipped cream
• Fresh mint leaves

Preparing the Tart Crust

1. In a large mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Whisk them together until well blended.
2. Add the softened butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and vanilla extract. Add this to the flour mixture and mix until the dough comes together. If the dough is too crumbly, you can add a teaspoon of cold water at a time until it holds together.
4. Once the dough is formed, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will help the butter firm up and make the crust flaky.

Blind Baking the Tart Crust

1. Preheat your oven to 350°F (175°C).
2. On a lightly floured surface, roll out the chilled dough into a circle about ¼ inch thick. Carefully transfer it to a 9-inch tart pan, pressing it into the edges and trimming any excess dough.
3. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
4. Line the crust with parchment paper and fill it with pie weights or dried beans to keep it from rising.
5. Bake the crust in the preheated oven for 15 minutes. Then, remove the parchment paper and weights, and bake for an additional 10-15 minutes, or until the crust is lightly golden. Remove from the oven and let it cool completely.

Making the Lemon Curd

1. In a medium saucepan, combine the fresh lemon juice, lemon zest, and granulated sugar. Stir over medium heat until the sugar dissolves.
2. In a separate bowl, whisk the eggs until they are well beaten. Gradually add the warm lemon mixture to the eggs, whisking constantly to prevent the eggs from scrambling.
3. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or spatula. Cook until the mixture thickens and coats the back of the spoon, about 8-10 minutes. Be careful not to let it boil.
4. Once thickened, remove the saucepan from the heat and stir in the butter pieces, one at a time, until fully melted and incorporated.
5. Pour the lemon curd through a fine-mesh sieve into a bowl to remove any lumps. Cover the surface with plastic wrap, pressing it directly onto the curd to prevent a skin from forming. Let it cool to room temperature, then refrigerate until set, about 1-2 hours.

Preparing the Blueberry Topping

1. In a medium saucepan, combine the fresh blueberries, granulated sugar, lemon juice, cornstarch, and water. Stir gently to combine.
2. Cook the mixture over

   Conclusion:

   In summary, this Blueberry Lemon Curd Tart is an absolute must-try for anyone looking to impress their friends and family with a delightful dessert that balances sweet and tart flavors perfectly. The creamy lemon curd paired with the juicy blueberries creates a symphony of taste that is not only visually stunning but also incredibly satisfying to the palate. For serving suggestions, I recommend garnishing your tart with a dollop of freshly whipped cream or a scoop of vanilla ice cream to elevate the experience even further. You can also experiment with variations by adding a hint of lavender or a sprinkle of crushed pistachios for an extra layer of flavor and texture. If you’re feeling adventurous, try swapping out the blueberries for raspberries or strawberries to create your own unique twist on this classic recipe. I truly encourage you to give this Blueberry Lemon Curd Tart a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a picture of your beautiful creation. Let’s celebrate the joy of baking together! Print

   Blueberry Lemon Curd Tart: A Deliciously Tangy Dessert Recipe

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   • Author: Maria
   • Total Time: 60 minutes
   • Yield: 8 servings 1x

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   Description

   A delicious lemon blueberry tart with a buttery crust, creamy lemon curd, and a sweet blueberry topping, perfect for any gathering or dessert craving.

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   Ingredients

   Scale 1x2x3x

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   • 1 ½ cups all-purpose flour
   • ½ cup powdered sugar
   • ½ cup unsalted butter, softened
   • 1 large egg yolk
   • 1 teaspoon vanilla extract
   • ¼ teaspoon salt
   • 1 cup fresh lemon juice (about 4–6 lemons)
   • 1 tablespoon lemon zest
   • 1 cup granulated sugar
   • 4 large eggs
   • ½ cup unsalted butter, cut into pieces
   • 2 cups fresh blueberries
   • 2 tablespoons granulated sugar
   • 1 tablespoon lemon juice
   • 1 tablespoon cornstarch
   • 1 tablespoon water
   • Whipped cream (optional)
   • Fresh mint leaves (optional)

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   Instructions

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   1. In a large mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Whisk them together until well blended.
   2. Add the softened butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
   3. In a small bowl, whisk together the egg yolk and vanilla extract. Add this to the flour mixture and mix until the dough comes together. If the dough is too crumbly, you can add a teaspoon of cold water at a time until it holds together.
   4. Once the dough is formed, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
   5. Preheat your oven to 350°F (175°C).
   6. On a lightly floured surface, roll out the chilled dough into a circle about ¼ inch thick. Carefully transfer it to a 9-inch tart pan, pressing it into the edges and trimming any excess dough.
   7. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
   8. Line the crust with parchment paper and fill it with pie weights or dried beans to keep it from rising.
   9. Bake the crust in the preheated oven for 15 minutes. Then, remove the parchment paper and weights, and bake for an additional 10-15 minutes, or until the crust is lightly golden. Remove from the oven and let it cool completely.
   10. In a medium saucepan, combine the fresh lemon juice, lemon zest, and granulated sugar. Stir over medium heat until the sugar dissolves.
   11. In a separate bowl, whisk the eggs until they are well beaten. Gradually add the warm lemon mixture to the eggs, whisking constantly to prevent the eggs from scrambling.
   12. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or spatula. Cook until the mixture thickens and coats the back of the spoon, about 8-10 minutes. Be careful not to let it boil.
   13. Once thickened, remove the saucepan from the heat and stir in the butter pieces, one at a time, until fully melted and incorporated.
   14. Pour the lemon curd through a fine-mesh sieve into a bowl to remove any lumps. Cover the surface with plastic wrap, pressing it directly against the curd to prevent a skin from forming.
   15. Once the tart crust has cooled completely, pour the lemon curd into the crust, spreading it evenly.
   16. Top the lemon curd with the blueberry mixture, spreading it out evenly over the surface.
   17. If desired, garnish with whipped cream and fresh mint leaves before serving.

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   Notes

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   • For a sweeter tart, you can adjust the sugar in the blueberry topping to your taste.
   • This tart can be made a day in advance and stored in the refrigerator until ready to serve.

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   • Prep Time: 30 minutes
   • Cook Time: 30 minutes