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Blueberry Lemon Curd Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 42 reviews
  • Author: Elizabeth
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A delightful Blueberry Lemon Curd Tart featuring a crisp pre-made tart shell filled with a smooth, tangy homemade lemon curd and topped with fresh blueberries and lemon zest. This refreshing dessert offers a perfect balance of sweet and tart flavors, ideal for spring and summer gatherings.

Ingredients

Scale

Tart Shell

  • 1 pre-made tart shell

Lemon Curd Filling

  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • 3 large eggs
  • 1/4 cup butter, cubed

Topping

  • 1 cup fresh blueberries
  • 1 tablespoon lemon zest

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart.
  2. Mix Lemon Curd Ingredients: In a medium saucepan, whisk together the fresh lemon juice, sugar, and eggs until well combined.
  3. Cook Lemon Curd: Place the saucepan over medium heat and whisk constantly for 5 to 7 minutes until the mixture thickens but does not boil, ensuring a smooth curd.
  4. Add Butter: Remove the saucepan from heat and stir in the cubed butter until fully melted and the curd is smooth and glossy.
  5. Fill Tart Shell: Pour the prepared lemon curd into the pre-made tart shell, spreading it evenly with a spatula.
  6. Bake Tart: Bake in the preheated oven for 10 to 12 minutes until the lemon curd is just set and slightly firm to the touch.
  7. Cool and Refrigerate: Allow the tart to cool to room temperature before placing it in the refrigerator for at least 1 hour to chill and set completely.
  8. Add Toppings: Once chilled, decorate the tart by evenly distributing fresh blueberries on top, then sprinkle with lemon zest for an aromatic finish.
  9. Serve: Serve the tart cold to enjoy the refreshing flavors and creamy texture.

Notes

  • Ensure the lemon curd does not boil during cooking to avoid curdling the eggs.
  • Use fresh lemon juice and zest for the best flavor.
  • The tart is best served chilled but can be made a day ahead and stored covered in the fridge.
  • You can substitute fresh blueberries with other fresh berries like raspberries or blackberries if desired.
  • Let the tart cool completely before baking to prevent the shell from becoming soggy.

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Find it online: https://easycookingworld.com/blueberry-lemon-curd-tart-recipe-2/