# Tangy Sweet Bliss: Blueberry Lemon Curd Tart That Will Make Your Taste Buds Dance

This Blueberry Lemon Curd Tart isn’t just delicious – it’s versatile too. Serve it at a summer garden party and watch it disappear within minutes. Bring it to a holiday gathering for a refreshing alternative to heavier desserts. Or simply make it on a Tuesday because you deserve something special. The best part? While it looks like it came from a high-end patisserie, this tart is surprisingly straightforward to make, especially with my step-by-step instructions.

The secret to this tart’s excellence lies in three components: a perfectly baked tart shell, a silky-smooth lemon curd, and the freshest blueberries you can find. I’ll guide you through each element to ensure your tart turns out picture-perfect. Don’t worry if you’ve never made a tart before – I’ve included all the tips and tricks you need for success. By the time you’re finished, you’ll have a dessert that not only tastes professional but looks it too.

Blueberry Lemon Curd Tart

Ingredients

For the Tart Shell:

• 1 ½ cups (180g) all-purpose flour
• ½ cup (60g) powdered sugar
• ¼ teaspoon salt
• 9 tablespoons (125g) cold unsalted butter, cubed
• 1 large egg yolk
• 1-2 tablespoons ice water, if needed

For the Lemon Curd:

• 4 large eggs
• 2 large egg yolks
• 1 cup (200g) granulated sugar
• Zest of 2 lemons
• ⅔ cup (160ml) fresh lemon juice (about 4-5 lemons)
• 8 tablespoons (115g) unsalted butter, cubed
• ¼ teaspoon salt

For the Topping:

• 2 cups (300g) fresh blueberries
• 2 tablespoons apricot jam, warmed (optional, for glaze)
• Fresh mint leaves for garnish (optional)
• Lemon zest for garnish (optional)

Instructions

For the Tart Shell:

1. In a food processor, pulse together flour, powdered sugar, and salt until combined.
2. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse until the dough begins to come together. If the dough seems too dry, add ice water, one tablespoon at a time.
4. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
5. Preheat oven to 375°F (190°C).
6. Roll out the chilled dough on a lightly floured surface to about ⅛ inch thickness.
7. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess.
8. Prick the bottom with a fork, then line with parchment paper and fill with pie weights or dried beans.
9. Bake for 15 minutes, then remove the weights and parchment and bake for another 10-15 minutes until golden brown.
10. Allow the tart shell to cool completely on a wire rack.

For the Lemon Curd:

1. In a heatproof bowl, whisk together eggs, egg yolks, sugar, lemon zest, and lemon juice until smooth.
2. Set the bowl over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water).
3. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes. The temperature should reach about 170°F (77°C).
4. Remove from heat and whisk in the butter, a few pieces at a time, until fully incorporated and smooth.
5. Stir in the salt, then strain through a fine-mesh sieve to remove any lumps or zest.
6. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until cool, about 1 hour.

To Assemble:

1. Pour the cooled lemon curd into the cooled tart shell, spreading it evenly.
2. Arrange the fresh blueberries on top in a pattern of your choice – concentric circles look particularly beautiful.
3. If using, gently brush the blueberries with warmed apricot jam for a beautiful shine.
4. Garnish with fresh mint leaves and additional lemon zest if desired.
5. Refrigerate for at least 30 minutes before serving to allow the tart to set completely.

Recipe Notes

For the best flavor, use fresh lemon juice rather than bottled. The difference is remarkable!

You can make the tart shell and lemon curd a day in advance, but add the blueberries just before serving for the freshest appearance.

If blueberries aren’t in season, you can substitute with raspberries or a mix of your favorite berries.

The beauty of this Blueberry Lemon Curd Tart lies in its perfect balance. The buttery crust provides a neutral canvas that allows the filling to shine. The lemon curd walks the tightrope between sweet and tart with expert precision – sweet enough to satisfy your dessert cravings but tart enough to make your taste buds tingle with excitement. And those blueberries? They’re not just a pretty topping; they contribute their own natural sweetness and subtle flavor that complements the lemon perfectly.

Don’t be intimidated by the multiple components of this recipe. Each step is manageable, and the results are well worth the effort. The tart shell can be made using the traditional method by hand if you don’t have a food processor – simply use your fingertips to work the butter into the flour mixture. For the lemon curd, patience is key. Keep whisking and don’t rush the process; you’ll be rewarded with a silky-smooth filling that’s neither too runny nor too firm.

One of the greatest advantages of this tart is its make-ahead potential. The tart shell can be baked a day in advance and stored at room temperature. The lemon curd can also be made a day ahead and kept refrigerated. When you’re ready to serve, simply assemble the components, add the fresh blueberries, and you have an impressive dessert that looks like it took hours to create right before serving.

This Blueberry Lemon Curd Tart has become my signature dessert for good reason. It’s sophisticated without being pretentious, complex in flavor yet accessible to make. Whether you’re an experienced baker or trying your hand at tarts for the first time, this recipe will guide you to success. And when you bring this stunning creation to the table, be prepared for the inevitable requests for the recipe. The vibrant yellow filling topped with juicy blue berries creates a visual impact that’s only surpassed by the explosion of flavors when you take that first, unforgettable bite.