Description
A refreshing Blueberry Lemon Curd Tart featuring a zesty lemon curd filling baked in a crisp tart shell, topped with fresh blueberries and bright lemon zest. Perfect for a light dessert or a delightful afternoon treat, this recipe combines tart citrus flavors with sweet berries for a vibrant and elegant dessert.
Ingredients
Scale
Tart Base
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart with the lemon curd filling.
- Mix Lemon Curd Ingredients: In a medium saucepan, whisk together the fresh lemon juice, sugar, and eggs until fully combined for a smooth mixture.
- Cook Lemon Curd: Cook the mixture over medium heat, whisking constantly for 5–7 minutes, until the mixture thickens but does not boil. This step ensures the custard sets properly without curdling.
- Add Butter: Remove the saucepan from heat and stir in the cubed butter until melted and the curd is smooth and glossy.
- Fill Tart Shell: Pour the warm lemon curd into the pre-made tart shell and smooth the top evenly with a spatula.
- Bake Tart: Bake the tart in the preheated oven for 10–12 minutes, just until the lemon curd is set but still slightly jiggly in the center.
- Cool and Chill: Allow the tart to cool to room temperature, then refrigerate it for at least one hour to fully set and chill.
- Add Toppings: Once chilled, top the tart evenly with fresh blueberries and sprinkle with lemon zest for brightness and decoration.
- Serve: Serve the tart cold and enjoy a perfect balance of tart and sweet flavors in every bite.
Notes
- Make sure to whisk constantly when cooking the lemon curd to prevent the eggs from scrambling.
- Do not boil the lemon curd mixture, as this can cause curdling or separation.
- The tart shell should be fully cooled before adding the lemon curd to avoid sogginess.
- For extra flavor, you can add a teaspoon of vanilla extract to the lemon curd mixture.
- Leftover tart can be stored covered in the refrigerator for up to 3 days.
