Do Share Recipe

I recently made this Blueberry Lemon Curd Tart Recipe, and I have to say, it quickly became one of my favorite desserts. There’s something magical about the way tart, creamy lemon curd pairs with sweet, juicy blueberries. I love how it looks on the table—so vibrant and inviting—and the flavor is just heavenly.

It’s perfect for a weekend treat or a special gathering. After making it a few times, I’ve learned a few tricks that make it even better. If you enjoy creamy dips, you might also love my sweet vidalia onion dip recipe, which is perfect for parties.

Ingredients

Here’s everything you’ll need to make this delicious tart, along with some tips I’ve picked up along the way. You can also pair this dessert with soft snacks like my mozzarella stuffed soft pretzels recipe for a fun dessert table.

Blueberry Compote

3 cups fresh blueberries – I always use fresh for the best flavor; frozen works too, but drain excess liquid.
1/2 cup sugar – balances the natural tartness of blueberries.
1 oz water – just enough to help the cornstarch dissolve.
1 tablespoon cornstarch – helps thicken the compote without changing the flavor.

Lemon Curd

6 egg yolks – gives the curd a rich, creamy texture.
1 cup sugar – use fine granulated for smooth curd.
1/2 cup lemon juice (about 2 lemons) – freshly squeezed for a bright, zesty flavor.
4 oz cold butter, cut into small pieces – adds creaminess; cold butter ensures a silky curd.
1 tablespoon grated lemon zest – adds extra aroma and depth; avoid the white pith.

Note: several servings

Variations

You can easily tweak this tart to suit dietary needs or flavor preferences:

For a dairy-free version, substitute butter with coconut oil or a plant-based butter.
Make it sugar-free by using a natural sweetener like erythritol or stevia.
Enhance the flavor by adding a few fresh mint leaves to the blueberry compote.
Swap blueberries for raspberries, blackberries, or a mix of berries for a seasonal twist.

Blueberry Lemon Curd Tart Recipe — Credit (IG)

Cooking Time

Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour

Equipment You Need

Tart pan – essential for shaping the crust perfectly.
Small saucepan – for cooking the blueberry compote.
Whisk – to combine the lemon curd ingredients smoothly.
Fine sieve – to strain the egg yolks for a silky curd.
Microplane or grater – for zesting lemons evenly.

How to Make Blueberry Lemon Curd Tart

Preparing the Blueberry Compote

Start by placing two cups of blueberries with sugar in a small pot. Mix water and cornstarch in a cup, then add it to the berries. Heat over medium heat until the mixture thickens and berries start releasing their juices, about 5 minutes. Gently stir in the remaining blueberries and let it cool.

Making the Lemon Curd

Grate the lemon zest first, then squeeze the lemons for juice. Strain the egg yolks into a small pot and mix with sugar and lemon juice. Cook on medium heat until it thickens, but don’t let it boil. Remove from heat and whisk in butter and zest, then chill in the refrigerator.

Preparing the Tart Shell

Bake a tart shell using your favorite recipe or a pre-made shell. Once it cools completely, pour in the lemon curd, spreading it evenly. Carefully top with the cooled blueberry compote, avoiding mixing it into the curd. Refrigerate until ready to serve.

Additional Tips for Making This Recipe Better

Here are a few tricks I’ve learned from making this tart multiple times:

I always zest the lemon before juicing to save time and avoid losing zest.
Chilling the tart shell before adding the curd prevents it from becoming soggy.
I like to lightly warm the blueberries if they’re too cold, which brings out more flavor.
Don’t skip straining the yolks; it ensures a smooth, silky curd without lumps.

How to Serve Blueberry Lemon Curd Tart

I love presenting this tart on a pretty serving plate. Sprinkle a few fresh blueberries or a small amount of powdered sugar on top for a polished look. You can also add a sprig of mint for color contrast. Slice with a sharp knife for clean pieces and serve chilled for the best taste.

Nutritional Information

Here’s a rough estimate per serving:

Calories: 320 – a perfect indulgence without going overboard.
Protein: 4g – from the eggs and butter.
Carbohydrates: 45g – mainly from sugar and blueberries.
Fat: 15g – from butter and egg yolks, giving a creamy texture.

Make Ahead and Storage

Storing

You can store this tart in the refrigerator for up to 3 days. Keep it covered to maintain moisture and prevent the blueberries from drying out.

Freezing

If you want to freeze it, freeze uncut slices wrapped tightly in plastic wrap and place them in an airtight container. Thaw in the fridge overnight before serving.

Reheating

This tart is best served chilled, so I don’t recommend reheating. Simply let it sit at room temperature for 10–15 minutes before slicing to make cutting easier.

Why You’ll Love This Recipe

This blueberry lemon curd tart has so many features that make it irresistible:

Quick and simple to make – you can have a stunning dessert ready in about an hour.
Flavor balance – the tartness of lemon curd complements the sweet blueberries perfectly.
Versatile – can be made dairy-free or sugar-free with simple swaps.
Perfect for gatherings – looks elegant and tastes gourmet without extra effort.
Make-ahead friendly – ideal for preparing a day in advance for parties.

This tart has become my go-to dessert for summer. Each bite is tangy, sweet, and creamy, with a buttery crust that holds everything together beautifully. It’s a dessert that impresses both visually and in flavor.

Ben Carraoli