Description
The Blueberry–Lemon Curd Tart is a vibrant dessert that blends the tartness of fresh lemons with the sweetness of blueberries in a buttery crust, topped with silky lemon curd and juicy berries.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup powdered sugar
- 1 large egg yolk
- 2–4 tablespoons ice water
- 4 large eggs
- 1 cup granulated sugar
- ½ cup fresh lemon juice (about 4–5 lemons)
- 1 tablespoon lemon zest
- ½ cup unsalted butter, cubed
- 2 cups fresh blueberries
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). In a bowl, mix flour and powdered sugar. Cut in butter until mixture resembles coarse crumbs.
- Add egg yolk and gradually mix in ice water until dough forms. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out chilled dough on a floured surface to ¼ inch thickness. Press into a tart pan and trim excess. Prick bottom with a fork.
- Line crust with parchment and fill with pie weights. Bake for 15 minutes, remove weights and bake an additional 7–10 minutes until golden. Let cool.
- In a saucepan, whisk eggs, sugar, lemon juice, and zest over medium heat until thickened (8–10 minutes). Remove from heat, stir in butter, and strain through a sieve. Cool for 15 minutes.
- Pour lemon curd into cooled crust. Top with fresh blueberries, pressing lightly if desired. Chill for at least 2 hours until set.
- Dust with powdered sugar before serving, if desired. Serve chilled or at room temperature.
Notes
- Use gluten-free flour for a gluten-free version.
- Vegan butter and plant-based cream can be used for a dairy-free tart.
- Adjust sweetness with alternative sweeteners like coconut sugar or stevia.
- Try different citrus fruits like lime or orange for flavor variations.
- Ensure the lemon curd does not boil to avoid curdling.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
Keywords: blueberry lemon tart, lemon curd tart, summer dessert, tart recipe, blueberry dessert