Print

Luscious Blueberry Lemon Curd Tart

blueberry lemon curd tart - featured image
Print Recipe

A quick and easy tart featuring a buttery shortbread crust, tangy lemon curd filling, and fresh blueberries. Perfect for last-minute desserts that impress with fresh, bright flavors.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1/4 cup (50 g) granulated sugar
  • Pinch of salt
  • 3 large eggs, room temperature
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (120 ml) freshly squeezed lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • 6 tablespoons (85 g) unsalted butter, cut into small pieces
  • 1 1/2 cups (225 g) fresh blueberries
  • 2 tablespoons granulated sugar (optional)

Instructions

  1. Make the Shortbread Crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces. Don’t overmix; those little butter chunks create flakiness. (About 5 minutes)
  2. Press the dough evenly into the bottom and up the sides of your 9-inch tart pan. Use the back of a spoon or your fingers to smooth it out. Chill in the fridge for at least 20 minutes to prevent shrinking during baking.
  3. Blind Bake the Crust: Preheat oven to 350°F (175°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment paper and bake for another 10 minutes until crust is golden and crisp. Let cool slightly. (Total 25 minutes)
  4. Prepare the Lemon Curd: In a medium saucepan, whisk together eggs, sugar, lemon juice, and zest until smooth. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. After 8-10 minutes, mixture will thicken enough to coat the back of the spoon. Remove from heat and whisk in butter pieces until fully melted and smooth.
  5. Pour the warm lemon curd into the baked crust and smooth the top with a spatula. Let cool to room temperature, then refrigerate for at least 2 hours until set.
  6. Add Blueberry Topping: Toss blueberries with sugar (if using) and spread evenly over the chilled lemon curd. Serve immediately or keep refrigerated until dessert time.

Notes

Chill the dough before baking to prevent shrinking. Blind bake the crust with weights to keep it crisp. Use fresh blueberries for best texture and flavor. If lemon curd is lumpy, strain through a fine-mesh sieve. For gluten-free crust, substitute almond flour and reduce butter slightly. For dairy-free, use coconut oil or vegan butter alternatives.

Nutrition

Keywords: blueberry tart, lemon curd tart, shortbread crust, easy dessert, homemade tart, fresh blueberries, lemon dessert

Find it online: https://eliplate.com/luscious-blueberry-lemon-curd-tart-recipe-easy-homemade-shortbread-crust/