This Blueberry Lemon Curd Tart is a vibrant and tangy dessert that perfectly balances sweet and tart flavors. With a zesty lemon curd filling nestled in a buttery tart shell and topped with fresh blueberries and lemon zest, it’s as beautiful as it is delicious. Whether you’re hosting a brunch, celebrating a special occasion, or simply craving a light and fruity dessert, this tart will impress every time.

Why You’ll Love This Recipe

This tart is all about bold, refreshing flavor and simplicity. The lemon curd is silky and tangy, pairing beautifully with the sweet burst of fresh blueberries. It’s quick to make, especially with a pre-made tart shell, and is a showstopper on any dessert table. The contrast of the bright yellow curd and deep blue berries makes for a dessert that’s both eye-catching and palate-pleasing.

Ingredients

1 pre-made tart shell
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
1/4 cup butter, cubed
1 cup fresh blueberries
1 tablespoon lemon zest

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C).
In a medium saucepan, whisk together the lemon juice, sugar, and eggs.
Cook over medium heat, whisking constantly until the mixture thickens, about 5–7 minutes. Do not let it boil.
Remove from heat and stir in the cubed butter until fully melted and smooth.
Pour the lemon curd into the pre-made tart shell and smooth the top with a spatula.
Bake in the preheated oven for 10–12 minutes, or until the curd is just set.
Let the tart cool to room temperature, then chill in the refrigerator for at least 1 hour.
Once chilled, top with fresh blueberries and sprinkle with lemon zest.
Serve cold and enjoy!

Servings and Timing

Servings: 8
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes (plus chilling)

Variations

Add a berry mix: Top with a combination of raspberries, blackberries, and blueberries for extra color and flavor.
Make it gluten-free: Use a gluten-free tart shell or crust substitute.
Infuse with herbs: Add a hint of basil or mint to the lemon curd for a unique twist.
Try a graham cracker base: Use a graham cracker crust for a different texture and flavor profile.

Storage/Reheating

Storage: Store the tart covered in the refrigerator for up to 3 days.
Freezing: The tart can be frozen without the blueberry topping for up to 1 month. Thaw in the fridge and add berries before serving.
Reheating: No reheating necessary—this tart is best served chilled.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled juice can be used if needed. Ensure it’s 100% lemon juice.

How do I know when the curd is set?

The lemon curd should jiggle slightly in the center and look glossy. It will continue to set as it cools.

Can I make lemon curd ahead of time?

Yes, lemon curd can be made in advance and stored in the refrigerator for up to 1 week before assembling the tart.

What type of tart shell works best?

A shortbread-style tart shell offers a buttery, crumbly base, but graham cracker or pastry shells also work well.

Can I use frozen blueberries?

Yes, but thaw and drain them first to avoid excess moisture on the tart.

How do I prevent the curd from curdling?

Cook over medium heat and whisk constantly. Avoid letting the mixture boil.

Can I use a hand mixer for the lemon curd?

A whisk is best for curd. A mixer might incorporate too much air and affect the texture.

Is this tart very sweet?

The tartness of the lemon balances well with the sugar, resulting in a pleasantly tangy dessert.

Can I serve this warm?

It’s best chilled, as the curd sets and flavors develop as it cools.

Can I double the recipe?

Yes, double the filling and use a larger tart shell or two smaller ones. Adjust the baking time as needed.

Conclusion

The Blueberry Lemon Curd Tart is a fresh, flavorful dessert that’s perfect for spring and summer gatherings. With its smooth lemon curd, crisp tart shell, and juicy blueberry topping, it delivers a wonderful mix of textures and tastes in every bite. Simple to make and stunning to serve, it’s a citrusy celebration in tart form that will leave everyone asking for seconds.

Blueberry Lemon Curd Tart

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Print Recipe

This Blueberry Lemon Curd Tart is a bright and refreshing dessert that features a silky, tangy lemon curd filling topped with fresh blueberries and zesty lemon peel—all nestled in a buttery tart shell. It’s the perfect balance of sweet and tart, making it a stunning and delicious addition to brunches, spring gatherings, or any occasion where you want to impress with minimal effort.

Total Time: 25 minutes (plus 1 hour chilling)
Yield: 8 servings

Ingredients

1 pre-made tart shell

1/2 cup fresh lemon juice

1/2 cup sugar

3 large eggs

1/4 cup butter, cubed

1 cup fresh blueberries

1 tablespoon lemon zest

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Instructions

Preheat oven to 350°F (175°C).
In a medium saucepan, whisk together lemon juice, sugar, and eggs.
Cook over medium heat, whisking constantly for 5–7 minutes until thickened. Do not boil.
Remove from heat and stir in butter until melted and smooth.
Pour lemon curd into the tart shell and smooth the top.
Bake for 10–12 minutes, until the curd is just set.
Let cool to room temperature, then refrigerate for at least 1 hour.
Once chilled, top with blueberries and lemon zest.
Serve cold and enjoy!

Notes

Make Ahead: Lemon curd can be prepared up to a week in advance.
Fruit Options: Try adding raspberries or blackberries for variety.
Texture Tip: Use a fine mesh strainer after cooking the curd for an extra smooth finish.

Author: Sophia
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baked
Cuisine: French-Inspired
Diet: Vegetarian