Stunning Blueberry Lemon Tart

This stunning blueberry lemon tart is a bright, elegant dessert that pairs zesty lemon curd with sweet, fresh blueberries all layered over a crisp, buttery tart crust. It’s as beautiful as it is delicious, with bold color and vibrant flavor in every slice. I love serving this when I want something light yet impressive—perfect for spring, summer, or any occasion that needs a touch of sunshine.

Why You’ll Love This Recipe

I love this tart because it strikes the perfect balance between tangy and sweet. The lemon curd is silky and bright, while the blueberries add juicy freshness and a burst of natural sweetness. The crust is buttery and crisp, holding everything together beautifully. It looks fancy, but it’s simple to make with basic ingredients and a little patience. It’s one of those desserts that always gets compliments and disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• All-purpose flour

• Powdered sugar

• Unsalted butter, cold and cubed

• Egg yolk

• Ice water

For the lemon filling:

• Fresh lemon juice

• Lemon zest

• Granulated sugar

• Eggs

• Egg yolks

• Unsalted butter

Topping:

• Fresh blueberries

• Lemon zest (optional, for garnish)

• Powdered sugar (optional, for dusting)

Directions

1. I start by making the tart crust. I pulse the flour, powdered sugar, and cold butter in a food processor until it forms coarse crumbs.

2. I add the egg yolk and a bit of ice water until the dough comes together, then press it into a tart pan and chill it for 20–30 minutes.

3. I blind bake the crust until golden and set, then let it cool while I make the lemon curd.

4. For the filling, I whisk lemon juice, zest, sugar, eggs, and yolks in a saucepan over low heat until thickened. I stir in butter until smooth and glossy.

5. I pour the warm lemon curd into the cooled crust and chill the tart until set—usually 2–3 hours.

6. Just before serving, I top the tart with a generous layer of fresh blueberries and a touch of lemon zest or powdered sugar if I want a little extra flair.

Servings and timing

This recipe serves about 8 and takes 20 minutes to prep, 20 minutes to bake, and 2–3 hours to chill and set. I usually plan about 3½ hours from start to finish, but most of that is chilling time.

Variations

Sometimes I use a graham cracker crust for a quicker, no-roll version. I’ve also mixed blackberries or raspberries in with the blueberries for extra color and flavor. If I want something a little more decadent, I add a thin layer of mascarpone or cream cheese underneath the lemon curd.

Storage/reheating

I store the tart in the fridge, covered, for up to 3 days. The crust stays crisp if I assemble the tart close to serving time. I don’t reheat it—this tart is best served chilled or at room temperature. If I want to make it ahead, I prepare the crust and filling separately and assemble the day I serve it.

FAQs

Can I use store-bought lemon curd?

Yes, I’ve used good-quality store-bought lemon curd in a pinch. It saves time and still tastes great, though homemade has a fresher flavor.

Do I need to blind bake the crust?

Yes, blind baking keeps the crust crisp and prevents sogginess once the filling is added. I use pie weights or dried beans to keep it from puffing up.

Can I make this tart gluten-free?

Yes, I’ve made it with a gluten-free flour blend or used a gluten-free cookie crust. Just make sure to check all ingredients for cross-contamination if needed.

Will frozen blueberries work?

Fresh blueberries work best for appearance and texture, but I’ve used thawed and drained frozen berries in a pinch. They’re a little softer but still tasty.

Can I make mini tarts with this recipe?

Absolutely. I divide the dough and filling between mini tart pans and reduce the baking and chilling time slightly. They’re great for parties or individual servings.

Conclusion

This blueberry lemon tart is everything I want in a dessert—bright, fresh, and absolutely beautiful. The tangy lemon filling and sweet blueberries make a perfect match, and the buttery crust ties it all together. Whether I’m celebrating something special or just craving a fresh twist on a classic tart, this recipe never lets me down.

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