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Blueberry Lemon Curd Tart Recipe

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3.9 from 8 reviews

This Blueberry Lemon Curd Tart combines a zesty, smooth lemon curd with a vibrant blueberry compote, all nestled in a crisp tart shell. Perfect for summer dessert lovers seeking a balance of tart and sweet flavors, this tart offers a refreshing and elegant treat that’s sure to impress at any gathering.

Ingredients

Blueberry Compote

  • 3 cups fresh blueberries, divided
  • 1/2 cup sugar
  • 1 oz water
  • 1 Tbsp cornstarch

Lemon Curd

  • 6 large egg yolks
  • 1 cup sugar
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 4 oz cold unsalted butter, cut into small pieces
  • 1 Tbsp grated lemon zest

Tart Shell

  • 1 pre-made or homemade tart shell (such as strawberry chocolate ganache tart shell)

Instructions

  1. Prepare the Blueberry Compote: Place 2 cups of fresh blueberries and 1/2 cup sugar in a small pot. In a separate small cup, combine 1 oz water and 1 Tbsp cornstarch until smooth, then add this mixture to the pot with the blueberries. Cook over medium heat, stirring frequently, until the sauce thickens and the berries begin to burst and release their juices, about 5 minutes. Remove from heat and gently fold in the remaining 1 cup of fresh blueberries. Let the compote cool to room temperature.
  2. Make the Lemon Curd: Grate the zest of fresh lemons carefully, avoiding the bitter white pith, and set aside. Juice the lemons to extract about 1/2 cup lemon juice. Strain 6 egg yolks through a fine sieve into a small pot to ensure smooth curd. Add 1 cup sugar and the lemon juice to the yolks and stir to combine. Cook the mixture over medium heat, stirring constantly, until it begins to thicken but does not boil. Remove from heat immediately. Whisk in the cold butter pieces one at a time until fully incorporated and the curd is smooth. Finally, stir in the lemon zest. Transfer the curd to the refrigerator and chill until cool.
  3. Assemble the Tart: Bake a tart shell using your preferred recipe or use a pre-made tart shell. Once the shell has cooled completely, pour the chilled lemon curd into the shell and spread it evenly with a spatula. Carefully spoon the cooled blueberry compote over the lemon curd, making sure not to mix the two layers. Refrigerate the assembled tart until ready to serve to allow the flavors to meld and the curd to set properly.

Notes

  • For best results, use fresh, ripe blueberries and freshly squeezed lemon juice.
  • Do not let the lemon curd boil during cooking to avoid curdling the eggs.
  • Cold butter is essential in the lemon curd to achieve a creamy texture.
  • Chill the tart before serving to allow the layers to set nicely.
  • You may prepare the blueberry compote and lemon curd a day ahead to save time.

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