This Lemon Blueberry Tart is exactly what summer tastes like: bright, tangy lemon curd topped with a glossy blueberry layer, all nestled in the butteriest tart crust. I first made this for my sister Sarah's birthday brunch last June, and she literally scraped the pan clean with her fork. The combination of sweet blueberries and zingy lemon makes every bite refreshing and satisfying, plus it looks absolutely bakery-gorgeous on the table.
If you love fruit desserts like my Delicious Pumpkin Brownies Recipe or The Best Chocolate Covered Raspberries Recipe, you'll fall hard for this one. It's easier than it looks and uses ingredients you probably already have.
Why You'll Love This Lemon Blueberry Tart
This homemade Lemon Blueberry Tart delivers bakery-quality results without any fancy techniques. The crust comes together in a food processor, the lemon curd only needs about five minutes of stirring, and the blueberry layer is basically foolproof. You don't need any special skills, just a little patience while everything chills.
The flavor balance is spot-on: tangy lemon, sweet blueberries, and that buttery crust tying it all together. It's also naturally beautiful, so you barely need to decorate it. Just slice and serve. If you're looking for something impressive but not intimidating, this is your tart.
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Lemon Blueberry Tart Ingredients
Here's everything for this bright, beautiful summer Lemon Blueberry Tart.
See Recipe Card Below This Post For Ingredient Quantities
Classic Tart Crust
Egg yolk: Adds richness and helps bind the dough together for a tender crust.
Heavy cream: Provides moisture and makes the crust extra flaky.
Vanilla extract: Adds a subtle warmth to the buttery crust.
All-purpose flour: Forms the structure of the crust and keeps it sturdy enough to hold the filling.
Confectioners' sugar: Sweetens the dough and gives it a delicate, melt-in-your-mouth texture.
Kosher salt: Balances the sweetness and enhances all the flavors.
Unsalted butter: Creates those flaky layers and rich flavor. Make sure it's cold so the crust stays tender.
Lemon Curd
Lemon zest and juice: The star of the show, bringing bright citrus flavor and tanginess to the curd.
Egg and yolks: Thickens the curd and gives it that silky, creamy texture.
Honey: Sweetens the curd naturally with a gentle floral note.
Kosher salt: A pinch brings out the lemon flavor.
Unsalted butter: Whisked in at the end for richness and shine. Chilled butter helps cool the curd faster.
Heavy cream: Loosens the curd slightly so it spreads smoothly in the tart shell.
Blueberry Layer
Blueberries: Pureed and strained for a smooth, jammy topping with gorgeous color.
Cornstarch: Thickens the blueberry mixture so it sets properly on top of the curd.
Honey: Sweetens the berries without overpowering their natural flavor.
How to Make Lemon Blueberry Tart
This Lemon Blueberry Tart takes a few steps, but each one is simple and totally doable.
Make the Crust
Mix the wet ingredients: Whisk together 1 egg yolk, 1 tablespoon cream, and ½ teaspoon vanilla in a small bowl until smooth.
Process the dry ingredients: Add 1 ¼ cups flour, ⅓ cup confectioners' sugar, and ¼ teaspoon salt to your food processor and pulse for about 5 seconds to combine.
Cut in the butter: Scatter 8 tablespoons of chilled butter cubes over the flour mixture and pulse about 15 times until it looks like coarse cornmeal with some pea-sized pieces.
Bring the dough together: Pour in the egg yolk mixture and pulse for about 12 seconds, just until the dough starts clumping together. Don't overmix.
Chill the dough: Pat the dough into a 6-inch disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour or up to 4 days. This rest time makes it easier to roll.
Roll out the dough: After chilling, let the dough sit at room temperature for 10 minutes to soften slightly. Roll it into an 11-inch circle on a lightly floured surface, turning it often to prevent sticking.
Line the pan: Loosely roll the dough around your rolling pin, then unroll it over a 9-inch tart pan. Gently press the dough into the corners and up the sides, then trim any excess hanging over the edge.
Freeze the crust: Wrap the whole tart pan in plastic wrap and freeze for 30 minutes. This helps prevent shrinking during baking.
Blind bake: Preheat your oven to 375ºF. Line the frozen dough with foil and fill with pie weights or dried beans. Bake for about 30 minutes, rotating the pan halfway through, until the edges look set and lightly golden. Remove the foil and weights, then let the crust cool completely.
Make the Lemon Curd
Preheat the oven: Set your oven to 350ºF while you make the curd.
Whisk the curd base: In a medium saucepan, whisk together 7 tablespoons lemon juice, ¼ cup lemon zest, 1 whole egg, 5 yolks, ⅓ cup honey, and a pinch of salt until well combined.
Cook the curd: Place the pan over medium-low heat and stir constantly with a whisk or wooden spoon. Keep stirring for about 5 minutes until the mixture thickens slightly and reaches 165ºF. You'll see it coat the back of a spoon.
Add the butter: Remove from heat and whisk in 4 tablespoons of chilled butter until it melts completely and the curd looks glossy.
Strain and smooth: Pour the curd through a fine mesh sieve into a bowl, pressing gently to remove any bits of cooked egg. Stir in 2 tablespoons heavy cream to loosen it up.
Fill and bake: Pour the warm lemon curd into your cooled tart crust and bake for 10 to 12 minutes, until the filling looks shiny and opaque but still jiggles slightly in the center.
Cool slightly: Let the tart cool on a wire rack while you make the blueberry layer.
Make the Blueberry Layer
Puree the berries: Add 2 cups of blueberries to your food processor and blend for about 2 minutes until completely smooth.
Strain the puree: Pour the blueberry puree through a fine-mesh strainer into a clean saucepan, pressing with a spoon to extract all the juice. Discard the skins.
Mix in the thickener: Add ¼ cup honey and a pinch of salt to the strained juice, then whisk in the cornstarch until no lumps remain.
Cook until thickened: Simmer over medium-low heat, stirring constantly, for about 4 minutes until the mixture thickens noticeably and reaches 170ºF. It should coat the back of a spoon.
Add lemon juice: Remove from heat and whisk in 1 tablespoon of the reserved lemon juice for brightness.
Top the tart: Pour the blueberry mixture evenly over the cooled lemon curd layer. Refrigerate for at least 2 hours until the topping is set and shiny.
Serve the Tart
Release from the pan: Remove the outer ring of the tart pan carefully. Slide a thin metal spatula between the tart bottom and the pan base to loosen.
Transfer and slice: Carefully move the tart to a serving platter or cutting board. Slice with a sharp knife, wiping it clean between cuts for neat slices.
Recipe Variations and Substitutions
Want to mix things up? Here are some easy swaps.
Try different berries: Swap blueberries for raspberries, blackberries, or a mix of berries. The cooking time stays the same.
Use granulated sugar: If you don't have honey, use the same amount of granulated sugar in both the curd and berry layer.
Make it dairy-free: Use coconut cream instead of heavy cream and coconut oil instead of butter. The flavor will be slightly different but still delicious.
Add orange: Replace half the lemon juice with fresh orange juice for a sweeter, less tangy curd.
Skip the blueberry layer: Just double the lemon curd and top with fresh berries right before serving.
If you're feeling fancy, try it alongside my Easy Cream-Filled Chocolate Cupcakes for a dessert spread that covers all the bases.
Equipment For Lemon Blueberry Tart
Having the right tools makes this Lemon Blueberry Tart come together smoothly.
A food processor helps make quick work of the crust and blueberry puree. If you don't have one, you can use a pastry cutter for the dough and a blender for the berries.
A 9-inch tart pan with removable bottom is essential. The removable bottom makes it easy to serve without breaking the crust.
Pie weights (or dried beans) keep the crust from puffing up during blind baking.
A fine-mesh strainer removes any lumps from the curd and berry layer for that silky texture.
A rubber spatula helps you scrape every bit of deliciousness from the bowls.
Storage and Make-Ahead Tips
This Lemon Blueberry Tart actually gets better after sitting in the fridge for a few hours.
Refrigerate the tart: Store covered in the fridge for up to 3 days. The crust stays crisp for about 2 days, then softens slightly but still tastes great.
Make components ahead: You can make the crust up to 4 days ahead and keep it wrapped in the fridge. The lemon curd keeps for 1 week in an airtight container.
Freeze the crust: Freeze the unbaked tart shell for up to 1 month. Bake from frozen, adding a few extra minutes.
Don't freeze the finished tart: The texture of the curd and blueberry layer doesn't hold up well to freezing.
Serve chilled: This Lemon Blueberry Tart tastes best cold, straight from the fridge.
Expert Tips
Here's what I've learned from making this Lemon Blueberry Tart dozens of times.
Keep the butter cold: Cold butter in the crust creates those flaky layers. If your kitchen is warm, pop the butter back in the freezer for 5 minutes before using.
Don't skip chilling: Both the dough rest and the freezer time prevent the crust from shrinking.
Stir the curd constantly: If you stop stirring, the eggs can scramble. Keep that whisk moving the whole time.
Use fresh lemon juice: Bottled lemon juice tastes flat. Fresh lemons make all the difference in the curd's brightness.
FAQ
Can you make a Lemon Blueberry Tart the day before?
Yes, this Lemon Blueberry Tart is perfect for making ahead. Prepare it completely, cover with plastic wrap, and refrigerate for up to 2 days. The flavors actually blend and improve overnight. Just wait to remove it from the pan until you're ready to serve.
How long to cook Lemon Blueberry Tart?
The Lemon Blueberry Tart layer only needs about 4 minutes of cooking on the stovetop until it thickens. The Lemon Blueberry Tart crust bakes for 30 minutes, and the lemon curd filling bakes for another 10 to 12 minutes.
How long does a Lemon Blueberry Tart take to cook?
Total baking time is about 1 hour (30 minutes for the crust, 10 to 12 minutes for the filled tart). You'll also need 30 minutes of prep and about 3.5 hours of chilling and cooling time, so plan for around 5 hours total.
Does a fruit tart need to be refrigerated?
Yes, definitely refrigerate this tart. The lemon curd and blueberry layer both contain eggs and dairy, which need to stay cold. Keep it covered in the fridge and it'll stay fresh for up to 3 days.
Related
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Pairing
These are my favorite dishes to serve with Lemon Blueberry Tart
Blueberry Lemon Tart
Ingredients
For the Crust:
- 1 large egg yolk Large, for dough binding
- 1 tablespoon heavy cream For dough moisture
- ½ teaspoon pure vanilla extract For flavor
- 1 ¼ cups 158g all-purpose flour (For dough structure)
- ⅓ cup 38g confectioners' sugar (For sweetness)
- ¼ teaspoon kosher salt For flavor balance
- 8 tablespoons unsalted butter cut into cubes and chilled (For flakiness)
For the Lemon Curd:
- ¼ cup lemon zest + ½ cup juice From about 4 lemons, for brightness
- 1 large egg + 5 large yolks For custard base
- ⅓ cup honey For natural sweetness
- Pinch kosher salt For flavor enhancement
- 4 tablespoons unsalted butter cut into cubes and chilled (For smoothness)
- 2 tablespoons heavy cream For creaminess
For the Blueberry Layer:
- 10 ounces 2 cups fresh blueberries (For tart's fruity base)
- 2 tablespoons cornstarch For thickening
- ¼ cup honey For sweetness
Instructions
- Whisk together 1 egg yolk, 1 tablespoon cream, and ½ teaspoon vanilla in a bowl.
- Process 1 ¼ cups flour, ⅓ cup confectioners' sugar, and ¼ teaspoon salt in a food processor until combined, about 5 seconds.
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Add 8 tablespoons chilled butter to the mixture and pulse until it resembles coarse cornmeal, about 15 pulses.
- With the processor running, add the egg yolk mixture and process until the dough just comes together, about 12 seconds.
- Form dough into a 6-inch disk, wrap in plastic wrap, and refrigerate for 1 hour or up to 4 days.
- Let the dough sit at room temperature for about 10 minutes before rolling.
- Roll the dough into an 11-inch circle on a lightly floured surface.
- Loosely roll dough around the rolling pin and transfer to a 9-inch tart pan with removable bottom.
- Press the dough gently into the corners and sides of the pan.
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Trim excess dough by running a rolling pin over the top of the pan.
- Wrap the dough-lined pan loosely in plastic, freeze for 30 minutes until firm.
- Adjust the oven rack to the middle and preheat to 375ºF.
- Place the chilled dough on a baking sheet, cover edges with aluminum foil, and fill with pie weights.
- Bake for 30 minutes, rotating halfway through, until the crust is golden and set.
- Remove the foil and weights and allow the crust to cool completely.
- Preheat the oven to 350ºF.
- Whisk 7 tablespoons lemon juice, ¼ cup lemon zest, 1 egg, 5 yolks, ⅓ cup honey, and a pinch of salt in a saucepan until smooth.
- Cook over medium-low heat, stirring constantly with a rubber spatula until the mixture thickens and reaches 165ºF, about 5 minutes.
- Off the heat, whisk in 4 tablespoons chilled butter until melted.
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Strain the curd through a fine-mesh strainer and stir in 2 tablespoons cream.
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Pour the warm lemon curd into the cooled tart crust.
- Bake for 10-12 minutes until the curd is opaque and jiggles slightly when shaken.
- Cool the tart on a wire rack for about 10 minutes.
- Process 2 cups blueberries in a food processor until smooth, about 2 minutes.
- Strain the purée through a fine-mesh strainer into a saucepan, pressing to extract the juice.
- Whisk in ¼ cup honey and a pinch of salt.
- Combine 2 tablespoons cornstarch with 2 tablespoons water in a small bowl, then whisk into the blueberry mixture.
- Simmer over medium-low heat for 4 minutes, stirring constantly, until the mixture thickens and reaches 170ºF.
- Off the heat, whisk in 1 tablespoon reserved lemon juice.
- Pour the blueberry mixture evenly over the lemon curd.
- Refrigerate for 2 hours until the blueberry layer is set and shiny.
- Remove the outer ring of the tart pan, then slide a metal spatula between the tart and the pan bottom.
- Carefully transfer the tart to a serving platter.
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