A Blueberry Lemon Curd Tart is a visually striking and flavor-packed dessert that marries tangy lemon curd with a luscious blueberry glaze, all nestled in a buttery shortbread crust. It’s an elegant treat that’s as pleasing to the eye as it is to the palate, making it a show-stopping addition to any dessert table or special gathering.

Why You’ll Love This Recipe

This tart delivers a perfect balance of tart and sweet, making it ideal for those who appreciate a refreshing dessert with depth. The silky lemon curd provides a zesty foundation, while the blueberry glaze adds natural sweetness and color. The tender, buttery crust brings it all together with a rich texture that complements the vibrant flavors. Whether you’re hosting a spring brunch, afternoon tea, or celebrating a special occasion, this tart is guaranteed to impress.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

all-purpose flour
powdered sugar
salt
unsalted butter, cold and cubed
ice water

For the Lemon Curd:

large egg yolks
granulated sugar
fresh lemon juice
lemon zest
unsalted butter, cubed

For the Blueberry Glaze:

fresh or frozen blueberries
sugar
lemon juice
cornstarch
water

directions

Prepare the Crust:
In a food processor, combine flour, powdered sugar, and salt. Add cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water until the dough forms. Press the dough into a tart pan and refrigerate for 30 minutes.
Preheat the oven to 350°F (175°C). Prick the crust with a fork and blind bake for 18 to 20 minutes or until lightly golden. Allow the crust to cool completely.

Make the Lemon Curd:
In a saucepan over medium heat, whisk together egg yolks, sugar, lemon juice, and lemon zest. Cook while stirring constantly until the mixture thickens, about 6 to 8 minutes. Remove from heat and stir in butter until smooth. Pour the curd into the cooled crust and refrigerate for at least 2 hours to set.

Prepare the Blueberry Glaze:
In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries burst and release their juices. Add the cornstarch slurry and stir until the mixture thickens. Strain to achieve a smooth glaze. Let it cool slightly, then pour over the set lemon curd. Refrigerate for another hour until fully set.

Serve:
Slice using a knife warmed under hot water for neat edges. Keep the tart refrigerated and consume within 3 days for best quality.

Servings and timing

Servings: 10 slices
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 3 hours (includes chilling)
Calories: 312 kcal per serving

Variations

Berry Mix Glaze: Combine raspberries or blackberries with blueberries for a mixed berry topping.
Crust Alternatives: Use a graham cracker crust or almond flour-based crust for a gluten-free option.
Citrus Twist: Substitute part of the lemon juice with orange juice for a milder citrus flavor.
Whipped Topping: Garnish with whipped cream or mascarpone for added richness.
Mini Tarts: Prepare in mini tart pans for individual servings ideal for parties.

storage/reheating

Store the tart in the refrigerator in an airtight container or wrapped tightly with plastic wrap. It will keep for up to 3 days. This tart is best served cold or at room temperature. Reheating is not recommended as it may compromise the texture of the curd and glaze.

FAQs

How do I know when the lemon curd is thick enough?

The curd should coat the back of a spoon and leave a trail when you run your finger through it.

Can I use store-bought lemon curd?

Yes, store-bought curd can be used in a pinch, but homemade offers superior freshness and flavor.

Can this tart be made ahead of time?

Absolutely. You can prepare the entire tart a day in advance and refrigerate until serving.

Is it necessary to strain the blueberry glaze?

Straining gives the glaze a smooth, glossy finish, but you may skip this step if you prefer a chunkier texture.

Can I freeze the tart?

Freezing is not recommended, as the curd and glaze may become watery upon thawing.

What kind of pan is best for this tart?

A 9-inch fluted tart pan with a removable bottom works best for ease of serving and presentation.

Can I make the lemon curd without a thermometer?

Yes, a thermometer is not required. Visual cues and texture are enough to determine doneness.

Can I use bottled lemon juice?

Fresh lemon juice is preferred for optimal flavor, but bottled can be used if necessary.

How do I get clean slices?

Use a knife dipped in hot water and wiped dry between cuts for neat, clean slices.

What should I serve with this tart?

A dollop of whipped cream, a scoop of vanilla ice cream, or a cup of tea complements this tart wonderfully.

Conclusion

The Blueberry Lemon Curd Tart is a refined, flavorful dessert that balances tart citrus with sweet berries and a buttery crust. Its layered composition and stunning presentation make it an ideal treat for both casual gatherings and formal events. Prepare it ahead, slice with care, and watch it become the highlight of your dessert spread.