Description
This Blueberry Lemon Curd Tart combines a tangy, creamy lemon curd filling baked in a crisp pre-made tart shell, topped with fresh blueberries and vibrant lemon zest for a refreshing dessert perfect for any occasion.
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.
- Mix Ingredients: In a medium saucepan, whisk together the fresh lemon juice, sugar, and eggs until well combined to prepare the lemon curd base.
- Cook Lemon Curd: Cook the mixture over medium heat, whisking constantly for 5 to 7 minutes until it thickens but does not boil, ensuring a smooth curd.
- Add Butter: Remove the saucepan from heat and stir in the cubed butter until it is fully melted and the curd is smooth and glossy.
- Fill Tart Shell: Pour the lemon curd into the pre-made tart shell and smooth the top evenly with a spatula.
- Bake Tart: Bake the filled tart shell in the preheated oven for 10 to 12 minutes, just until the curd is set but still soft.
- Cool and Chill: Let the tart cool to room temperature, then refrigerate it for at least one hour to allow the curd to fully set and flavors to meld.
- Add Toppings: After chilling, garnish the tart with fresh blueberries and sprinkle with lemon zest for a bright, fresh finish.
- Serve: Serve your Blueberry Lemon Curd Tart cold and enjoy its refreshing, citrusy flavor.
Notes
- Be sure not to let the lemon curd boil to prevent curdling.
- Using fresh lemon juice and zest enhances the tart’s brightness and flavor.
- Chilling the tart is crucial for the curd to set properly and improve slicing.
- Substitute pre-made tart shell with homemade if desired for a more buttery crust.
- The tart can be made a day ahead for convenience.
