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This sweet, gooey, zingy lemon tart with blueberries is made with a crispy shortbread crust and topped with fresh blueberries. A lemon dessert to please your guests, and wow them!
This simple lemon curd tart with blueberries on top is sweet, and tangy with a buttery crust. It’s a great spring or summer dessert that’s special enough for Father’s day, Mother’s day, Easter, Memorial day or whatever day. I love a fancy dessert for a regular day too. You don’t always need a fancy day for fancy bites of food! And who doesn’t love lemon any time of the year and any time of the day?
There’s no better combination than lemons and blueberries. Yum! It tastes like sunshine!
Can I use a graham cracker crust instead? A graham cracker crust won’t hold up to this kind of filling, it’s better to use this shortbread or a regular pie crust for this dessert
Of course, you could make lime curd or another citrus. Of course, if you use oranges or another sweet citrus, you won’t have the tang you get from lemons or limes.
You can always top the lemon curd with another berry such as blackberries, raspberries, or strawberries. You could also just have lemon with the powdered sugar sprinkle and no extra fruit. Or you can use a filling such as cherry pie filling to drizzle over top. Lots of yummy flavors go great with lemon!
You can make homemade lemon extract and add a splash to this filling. It will just give you another layer of flavor.
For more lemon curd ideas, check out our Meyer lemon curd that can be used in this same shortbread crust.
For more tangy sweet lemon treats, check these out:
Also, check out this gingerbread cream pie for another pie inspiration!
Lemon curd tart with shortbread crust
Lemon Tart with Blueberries
Creamy gooey lemon curd tart with a crispy, buttery shortbread crust and garnished with fresh blueberries and powdered sugar
- For the Crust
- ❖ - 2 tbsp cream
- ❖ - 1 egg yolk
- ❖ - 1 ¼ cups all purpose flour
- ❖ - ½ tsp salt
- ❖ - ½ cup granulated sugar
- ❖ - ½ cup of cold cut butter
- For the Curd
- ❖ - 4 eggs
- ❖ - 2 egg yolks
- ❖ - ½ cup lemon juice fresh
- ❖ - lemon zest of 2 lemons
- ❖ - 1¼ cup granulated sugar
- ❖ - ½ cup butter
For the Tart Crust
Preheat oven to 375
Whisk together egg yolk and cream, set aside
In a large bowl whisk together flour, sugar, and salt
Add butter and mix in with your hands until crumbly
Add yolk mixture and mix with a fork
Shape mixture into a disk and cover with plastic wrap
Chill for one hour in the refrigerator
Roll the dough on a floured surface until it's a little bigger than your tart pan
Press the dough into the pan, trim edges, and freeze for 20 minutes
Bake for 20 minutes or until lightly browned
For the Lemon Curd
Reduce oven to 350
Whisk together eggs and extra yolks
Place the lemon juice, zest, sugar and butter in a medium saucepan over medium heat stirring constantly
Cook until it just comes to a boil
Remove from heat
Drizzle a small amount into the egg mixture, whisking constantly
Slowly drizzle a little bit more at a time until it's all incorporated. Don't try to do it all at once or you will scramble the eggs
Once it is all incorporated, pour the mixture back into the pan over low heat and whisk constantly until it jsut starts to bubble
Strain the mixture and place in the tart shell
Smooth the surface
Bake 9-10 minutes
Rrefrigerate for at least 1 hour before serving
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 141mgSodium: 319mgCarbohydrates: 42gFiber: 1gSugar: 30gProtein: 6g
If you love everything blueberry, check out what else you can do with blueberries:
- Blueberry mini tarts
- Healthy toddler blueberry muffins
- Healthy blueberry peach smoothie
- Blueberry lemon blondies
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