Delicious blueberry-lemon curd tart with fresh blueberries and creamy filling

Blueberry-Lemon Curd Tart: Quick, Bright, and Ready Fast

29 janvier 2026 par Chef Hanna Zest

Introduction

This tart is built for busy cooks who want a bright, impressive dessert with minimal fuss. A simple buttery shell holds a silky lemon curd, chilled to set, then topped with fresh blueberries for instant color and freshness. The dough comes together in one bowl and bakes while you whisk the curd on the stove. If you like tart shortcuts, try our cranberry brie tart with pancetta and thyme for a savory-sweet alternate. Serve straight from the fridge for the best texture.

Why This Recipe Works

This recipe balances speed with classic technique: a quick crumbly dough that bakes into a sturdy shell and a stovetop curd that thickens fast with constant stirring. Using fresh lemon juice and whole eggs creates a bright, glossy curd without the need for cornstarch or fancy gear. The tart shell’s short bake time keeps the crust tender but firm enough to hold the filling. Chilling the tart lets the curd set cleanly so slices come out neat for quick entertaining. The final blueberry topping adds a fresh pop that requires no cooking. For another quick, elegant finish try the pistachio pudding tart when you want a different flavor profile.

Flavor and Texture

Bright lemon curd gives an energetic tartness that cuts through the rich butter in the crust. The curd is glossy and custardlike when cooked properly and cooled to set. Fresh blueberries add juicy bursts and a refreshing contrast to the silky curd. The baked shell should be lightly golden and slightly crisp on the edges while tender underneath. Together the components deliver a balanced mouthfeel that’s both refreshing and satisfying.

Ingredients

– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1 large egg
– 1 cup fresh blueberries
– 1/2 cup sugar (for lemon curd)
– 1/2 cup fresh lemon juice
– 3 large eggs (for lemon curd)
– 1/4 cup unsalted butter (for lemon curd)
– Zest of 1 lemon

Step by Step Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix flour, butter, sugar, and salt until crumbly. Add egg and mix until a dough forms.
3. Press the dough into a tart pan and bake for 15-20 minutes until golden.
4. For the lemon curd, combine sugar, lemon juice, eggs, and butter in a saucepan over medium heat, stirring constantly until thickened.
5. Remove from heat and stir in lemon zest. Allow to cool slightly.
6. Pour the lemon curd into the baked tart shell and refrigerate until set.
7. Top with fresh blueberries before serving. Enjoy!

Quick Tips and Shortcuts

Use a food processor to pulse the flour, butter, sugar, and salt if you want the dough in under a minute. Warm the lemon juice slightly so the curd heats evenly and thickens faster. Stir constantly while cooking the curd to avoid curdling and to reach the right thickness quickly. If short on time, chill the tart in the freezer for 15 minutes to speed up setting before transferring to the fridge. Pat berries dry so they don’t water down the curd when assembled.

Storage and Meal Prep

Store the tart covered in the refrigerator for up to three days; blueberries are best added just before serving to keep them fresh. Freeze the baked shell (unfilled) for up to one month, then thaw and fill with curd when ready. If you make the curd ahead, keep it refrigerated in a sealed container and give it a quick whisk before pouring into the shell.

Short Closing Note

This tart is fast to assemble and impressive on the plate, perfect for last-minute guests or a bright weekend finish. Keep pantry staples on hand and you can have it chilled and ready in under an hour.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.