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Blueberry Lemon Curd Tart Recipe
Ben Carraoli

Blueberry Lemon Curd Tart Recipe

I recently made this blueberry lemon curd tart, 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
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.