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Blueberry–Lemon Curd Tart – Stunning, Fresh & Perfectly Tangy

Impress your guests with this Blueberry–Lemon Curd Tart! Buttery, flaky crust is filled with luscious, tangy lemon curd and topped with juicy, fresh blueberries for a dessert that’s as beautiful as it is delicious. Perfect for brunch, holidays, or a special occasion, this tart is easy to make and bursting with vibrant flavors. A show-stopping treat everyone will love!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours
Course Afternoon Tea, Dessert, Special Occasion Treat
Cuisine European-style, French-inspired
Servings 10 slices
Calories 310 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Saucepan
  • Rolling Pin
  • 9-inch tart pan (removable bottom recommended)
  • Baking sheet + parchment paper
  • Pie weights or dried beans
  • Cooling rack

Ingredients
  

For the Tart Crust:

  • 1 ½ cups (190 g) all-purpose flour
  • ½ cup (115 g) unsalted butter, chilled & cubed
  • ¼ cup (50 g) granulated sugar
  • 1 large egg yolk
  • 2–3 tbsp cold water
  • Pinch of salt

For the Lemon Curd:

  • ½ cup (120 ml) fresh lemon juice (about 2–3 lemons)
  • 2 tbsp lemon zest
  • ¾ cup (150 g) granulated sugar
  • 3 large eggs
  • ½ cup (115 g) unsalted butter, cubed

For the Topping:

  • 1 ½ cups fresh blueberries
  • Optional: powdered sugar or whipped cream for garnish

Instructions
 

Prepare the Tart Crust

  • In a bowl, mix flour, sugar, and salt. Cut in cold butter until crumbly.
  • Add egg yolk and cold water, mixing until dough forms.
  • Shape into a disc, wrap in plastic wrap, and chill for 30 minutes.

Blind Bake the Crust

  • Roll out chilled dough on a floured surface and fit into a tart pan.
  • Line with parchment, add pie weights, and bake at 375°F (190°C) for 15 minutes.
  • Remove weights and bake 8–10 more minutes until golden. Cool completely.

Make the Lemon Curd

  • In a saucepan, whisk together eggs, sugar, lemon juice, and zest.
  • Cook over medium-low heat, stirring constantly, until thickened (about 8 minutes).
  • Remove from heat, stir in butter until smooth. Let cool slightly.

Assemble the Tart

  • Pour lemon curd into cooled crust and spread evenly.
  • Chill for 2 hours until set.

Add Blueberries & Serve

  • Arrange fresh blueberries on top.
  • Dust with powdered sugar or serve with whipped cream if desired.

Notes

  • For extra crispness, brush baked crust with egg white before adding curd.
  • Substitute raspberries, blackberries, or a mix of berries for variety.
  • Crust and curd can be made 1 day ahead; assemble before serving.
  • Gluten-free flour can be used for a gluten-free crust.
  • Keep tart refrigerated; best enjoyed within 2–3 days.
Keyword blueberry dessert, Blueberry lemon tart, fruit tart recipe, lemon curd tart, Lemon Dessert