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Lemon Curd Tart With Fresh Blueberries


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  • 1/2 cup sugar
  • 1/2 cup fresh lemon juice
  • 6 tablespoons unsalted butter cut 1/2" pieces
  • 1 tablespoon finely-grated fresh lemon zest
  • 3 large eggs beaten
  • 1 prepared 8" tart shell blind-baked
  • 1 pint fresh blueberries rinsed, stemmed
  • 1 cup sweetened whipped cream (optional) accompaniment


Servings 6


Step 1

In the top of a double boiler over simmering water, cook the sugar, lemon juice, butter, zest, and eggs, whisking frequently, until a custard forms and bubbles appear on surface, 10 to 15 minutes. Remove from the heat and strain through a fine mesh sieve into a bowl.

Spoon the lemon curd into the prepared tart shell, smoothing the top with the back of a spoon or rubber spatula. Arrange the berries in a decorative pattern over the top, and serve with whipped cream on the side, if desired.

This recipe yields 6 to 8 servings.

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