Name: Blueberry–Lemon Curd Tart Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
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 (from about 4 lemons); ½ cup lemon juice (from about 4 lemons); 1 large egg; 5 large egg yolks; ⅓ cup honey; Kosher salt, a pinch; 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

Jump to Recipe· 3.8 from 89 reviews

If you have a soft spot for vibrant, fresh flavors and a beautiful balance of sweet and tart, then this Blueberry–Lemon Curd Tart Recipe is about to become your new favorite indulgence. With a crisp, buttery crust as the perfect foundation, this tart showcases luscious lemon curd enhanced by a bright blueberry layer that bursts with juiciness in every bite. It’s the kind of dessert that feels both elegantly refined and warmly comforting, making it perfect for everything from casual tea times to special celebrations.

Ingredients You’ll Need

A round pie crust with a pale golden color is placed in a dark baking pan on a white marbled surface. The crust has an uneven edge that is folded and pinched in a wavy pattern around the rim, showing a soft, slightly flour-dusted texture. The inside of the crust is smooth and flat, ready for filling. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this Blueberry–Lemon Curd Tart Recipe is a joy because each component plays an essential role. From the flaky tart crust to the tangy lemon curd and luscious blueberry topping, these simple, fresh ingredients come together to create a symphony of textures and flavors that’s simply unforgettable.

Egg yolks (1 large + 5 large yolks): Provide richness and structure to both the crust and lemon curd, giving that silky texture.
Heavy cream (3 tablespoons total): Adds creaminess and smooth finish to the curd and enriches the crust.
Pure vanilla extract (½ teaspoon): A subtle flavor enhancer that deepens the taste of the crust.
All-purpose flour (1 ¼ cups): The backbone of the tart crust, providing structure and stability.
Confectioners’ sugar (⅓ cup): Ensures the crust is sweet with a delicate melt-in-your-mouth texture.
Kosher salt (¼ teaspoon): Enhances the flavors in all components and balances sweetness.
Unsalted butter (8 tablespoons + 4 tablespoons for curd): Chilled butter creates the perfect flaky crust and silky lemon curd.
Lemon zest (¼ cup) + fresh lemon juice (½ cup): The star of the curd, imparting bright citrus fragrance and a refreshing tang.
Honey (¼ cup + 2 tablespoons): A natural sweetener that blends beautifully into the curd and blueberry layer.
Egg (1 large): Adds binding and richness, particularly to the lemon curd.
Blueberries (10 ounces or 2 cups): Fresh fruit that brings juicy bursts of sweetness and beautiful color.
Cornstarch (2 tablespoons): Thickens the blueberry layer, ensuring it sets perfectly without running.

How to Make Blueberry–Lemon Curd Tart Recipe

Step 1: Prepare the Classic Tart Crust

Start by combining flour, confectioners’ sugar, and salt in a mixing bowl. Cut in the chilled, cubed butter until the mixture resembles coarse crumbs. Then, whisk together the egg yolk, heavy cream, and vanilla extract before adding it to the flour mixture. Mix gently until a dough forms, being careful not to overwork it—overmixing can toughen the crust. Shape the dough into a disk, wrap it in plastic, and chill for at least 30 minutes so it firms up and relaxes, making it easier to roll out.

Step 2: Blind Bake the Tart Shell

After chilling, roll out the dough on a lightly floured surface to fit your tart pan. Carefully press the dough into the pan’s edges and trim excess. To avoid puffing, prick the base with a fork and line it with parchment paper filled with pie weights or dried beans. Bake in a preheated 350°F (175°C) oven for about 15 minutes, then remove weights and paper, and bake another 10 minutes or until golden brown. Let it cool completely before filling.

Step 3: Make the Lemon Curd

In a saucepan, combine the lemon zest, juice, egg, egg yolks, honey, and a pinch of salt. Whisk constantly over medium-low heat until the mixture thickens and coats the back of a spoon—this may take about 10 minutes, so patience is key! Remove from heat and immediately whisk in the chilled butter pieces, one at a time, until fully melted and incorporated. Finish by stirring in the heavy cream for extra silkiness. Strain the curd through a fine sieve for an ultra-smooth texture, then allow it to cool slightly before pouring into the tart shell.

Step 4: Prepare the Blueberry Layer

In a small saucepan, gently mix the blueberries, cornstarch, and honey. Cook over medium heat, stirring occasionally until the mixture thickens and the blueberries start to release their juices. This takes about 5 to 7 minutes. Let the blueberry topping cool before spooning it delicately over the lemon curd layer. This final touch adds a gorgeous pop of color and fresh flavor that sets this tart apart.

Step 5: Chill and Set

Transfer the assembled tart to the refrigerator and chill for at least 3 hours, ideally overnight. This waiting time helps the lemon curd and blueberry layer set firmly, making slicing neat and allowing all the flavors to meld beautifully.

How to Serve Blueberry–Lemon Curd Tart Recipe

The image shows a tart with three visible layers on a white plate with a wavy edge, placed on a white marbled surface. The bottom layer is a crumbly, light brown crust forming the base and the sides of the tart. The middle layer is bright yellow and smooth, sitting directly on top of the crust. The top layer is dark purple with a shiny, glossy texture, slightly thicker than the yellow layer. A triangular slice is cut and slightly pulled out, showing clear separation between the layers and the inside of the tart. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Blueberry–Lemon Curd Tart Recipe further, consider garnishing with a few fresh mint leaves or a scattering of powdered sugar right before serving. For a zesty twist, thin strips of lemon peel add a refined decorative element while reinforcing the lemon flavor. These small touches make the tart look as incredible as it tastes.

Side Dishes

This tart shines beautifully on its own but pairs wonderfully with a scoop of vanilla bean ice cream or lightly whipped cream for a creamy contrast. A simple fresh berry salad or a light herbal tea also complements the tart’s brightness without overpowering it.

Creative Ways to Present

If you’re serving guests, try slicing this tart into elegant mini portions or using individual tart pans for personal servings. Layering in clear glass dishes for a deconstructed version or adding edible flowers on top will delight the eyes and add an extra festive vibe. Presentation that mirrors the tart’s sunny charm invites everyone to dig in joyfully.

Make Ahead and Storage

Storing Leftovers

This Blueberry–Lemon Curd Tart Recipe keeps stunningly well when stored in the refrigerator. Cover it with plastic wrap or place it in an airtight container, and it will stay fresh for up to 3 days. This makes it excellent for preparing in advance for gatherings or enjoying over a few days without losing any of its luscious texture.

Freezing

While the tart is best enjoyed fresh or refrigerated, you can freeze the blueberry topping and lemon curd separately in airtight containers for up to one month. The crust can also be frozen after blind baking. Thaw components thoroughly before assembling for the best results. Avoid freezing the fully assembled tart to preserve the fresh textures.

Reheating

If you’d like to enjoy the tart slightly warm, gently reheat individual slices in a low oven at 300°F (150°C) for 5–7 minutes. Avoid microwaving, as it may alter the texture of the curd and crust. Warmed this way, the tart becomes even more inviting, with the butter aroma coming to life.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well for the blueberry layer. Just thaw them completely and drain excess liquid before cooking to prevent the layer from becoming too watery.

How do I prevent the tart crust from getting soggy?

Blind baking the crust is key to avoiding sogginess, as it seals it and provides a crisp base before adding the wet fillings.

Can I make the lemon curd ahead of time?

Absolutely! Lemon curd keeps well refrigerated for up to a week, making it a perfect make-ahead component that saves time on the day you assemble the tart.

Is there a substitute for honey in this recipe?

Yes, you can use granulated sugar or maple syrup instead of honey for sweetness, but honey adds a distinct floral note that complements the lemon beautifully.

What size tart pan is best for this recipe?

A 9-inch tart pan with a removable bottom works great for this recipe, providing enough surface area for the layers to shine and making removal easy and clean.

Final Thoughts

This Blueberry–Lemon Curd Tart Recipe truly offers a joyful journey into bright, fresh flavors balanced by buttery richness. Whether you’re treating yourself, impressing guests, or looking to celebrate with a burst of sunshine on your plate, this tart brings warmth and delight in every bite. I can’t encourage you enough to give it a try—you’ll likely find it as irresistible as I do!