Introduction

This Blueberry–Lemon Curd Tart beautifully combines tangy lemon curd with a sweet blueberry topping in a buttery, flaky crust. It’s a refreshing dessert perfect for spring and summer gatherings or any time you want a bright, fruit-forward treat.

A tart with three clear layers is shown; the bottom layer is a light brown, firm crust with a slightly crumbly texture and raised edges forming the tart shell. Above it, there is a thick, smooth yellow custard layer that looks creamy and dense. The top layer is a dark purple, glossy fruit jelly that covers the custard evenly and shines under the light. One slice is slightly lifted showing the clean separation of the three layers inside the white tart dish with ruffled edges, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large egg yolk
1 tablespoon heavy cream
½ teaspoon pure vanilla extract
1 ¼ cups (158g) all-purpose flour
⅓ cup (38g) confectioners’ sugar*
¼ teaspoon kosher salt
8 tablespoons unsalted butter, cut into cubes and chilled
¼ cup lemon zest + ½ cup juice (from 4 lemons)
1 large egg + 5 large yolks
⅓ cup honey
Kosher salt
4 tablespoons unsalted butter, cut into 4 pieces and chilled
2 tablespoons heavy cream
10 ounces (2 cups) blueberries
2 tablespoons cornstarch
¼ cup honey

Instructions

Step 1: In a bowl, whisk 1 egg yolk, 1 tablespoon cream, and ½ teaspoon vanilla extract together. In a food processor, combine 1 ¼ cups flour, ⅓ cup confectioners’ sugar, and ¼ teaspoon salt; pulse about 5 seconds until mixed.
Step 2: Scatter 8 tablespoons chilled butter cubes over the flour mixture and pulse about 15 times until the texture resembles coarse cornmeal.
Step 3: With the processor running, add the egg yolk mixture and process about 12 seconds until the dough just comes together.
Step 4: Form the dough into a 6-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 4 days.
Step 5: Let the chilled dough sit at room temperature for about 10 minutes to soften slightly. Roll out on a lightly floured surface into an 11-inch circle.
Step 6: Gently transfer the dough to a 9-inch tart pan with a removable bottom, pressing it into the corners and sides. Trim excess dough by rolling a rolling pin over the edges.
Step 7: Wrap the tart pan loosely in plastic wrap, place on a large plate, and freeze for about 30 minutes until firm.
Step 8: Preheat oven to 375ºF and position the rack in the middle. Place the tart pan on a baking sheet, line with foil around the edges, and fill with pie weights.
Step 9: Bake the crust for about 30 minutes, rotating halfway, until golden and set. Remove weights and foil, then cool.
Step 10: Reduce oven heat to 350ºF. Reserve 1 tablespoon lemon juice for the blueberry layer.
Step 11: In a saucepan, whisk together remaining 7 tablespoons lemon juice, ¼ cup lemon zest, 1 whole egg, 5 yolks, ⅓ cup honey, and a pinch of salt until smooth.
Step 12: Cook over medium-low heat, stirring constantly, until mixture thickens slightly and reaches 165ºF, about 5 minutes.
Step 13: Remove from heat and whisk in 4 tablespoons chilled butter until melted. Strain curd through a fine-mesh sieve, then gently stir in 2 tablespoons heavy cream.
Step 14: Pour warm lemon curd into the cooled tart crust. Bake for 10–12 minutes until the filling is shiny, opaque, and jiggles slightly in the center. Let cool slightly on a rack.
Step 15: Meanwhile, puree 2 cups blueberries in a food processor until smooth. Strain through a fine-mesh sieve into a saucepan, pressing to extract about ¾ cup juice; discard solids.
Step 16: Whisk in ¼ cup honey and ⅛ teaspoon salt. In a small bowl, combine 2 tablespoons cornstarch with 2 tablespoons water, then stir into the blueberry juice.
Step 17: Heat over medium-low, stirring constantly, until thickened and registering 170ºF, about 4 minutes. Remove from heat and whisk in reserved 1 tablespoon lemon juice.
Step 18: Pour blueberry mixture evenly over lemon curd layer. Tap the pan gently to release air bubbles, then refrigerate until set and shiny, about 2 hours.
Step 19: To serve, remove the tart pan’s outer ring. Slide a thin spatula between tart and pan bottom, and carefully transfer tart to a serving plate.

Tips & Variations

Use very cold butter when making the crust to ensure a flaky texture.
If fresh lemons aren’t available, bottled lemon juice can be used but fresh zest is recommended for vibrant flavor.
Swap blueberries for raspberries or blackberries for a different berry twist.
For a sweeter curd, increase honey slightly but taste as you go.

Storage

Store the tart covered in the refrigerator for up to 3 days. Allow it to come to room temperature for 20 minutes before serving for the best flavor and texture. Avoid freezing as the curd and blueberry layers may separate.

How to Serve

A close-up view of a tart cut into three pieces placed on a white marbled surface, showcasing three distinct layers; the bottom layer is a crumbly, light brown crust with a firm texture, the middle layer is smooth and bright yellow, and the top layer is a glossy, deep purple jelly that looks shiny and slightly thick. The tart edges have a slightly ridged pattern, and the slices are arranged in a way that one slice is in the front and two others are placed in the back, with some crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare the crust dough up to 4 days ahead and keep it refrigerated, or freeze it for up to a month. Just thaw in the refrigerator before rolling out.

How do I know when the lemon curd is cooked properly?

The curd should thicken enough to coat the back of a spoon and reach 165ºF. It will look slightly thickened and glossy; overcooking may cause curdling.