Blueberry Lemon Curd Shortbread Tart Recipe

Name: Blueberry Lemon Curd Shortbread Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shortbread Curst; 2 cups all purpose flour; 1/4 teaspoon salt; 1 cup unsalted butter, room temp; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; Filling; 3 tablespoons lemon zest; 1 1/2 cups granulated sugar; 1/2 cup unsalted butter, room temp; 4 pieces eggs; 1/2 cup lemon juice; 1/2 teaspoon salt; 1 tablespoon powdered sugar

Servings: persons

Shortbread Curst
2 cups all purpose flour
1/4 teaspoon salt
1 cup unsalted butter, room temp
1/2 cup powdered sugar
1 teaspoon vanilla extract
Filling
3 tablespoons lemon zest
1 1/2 cups granulated sugar
1/2 cup unsalted butter, room temp
4 pieces eggs
1/2 cup lemon juice
1/2 teaspoon salt
1 tablespoon powdered sugar

1
To prepare crust, sift the flour and salt in a large bowl. Set aside.
2
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
3
Reduce the speed to low and beat in the flour mixture until just incorporated.
4
Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
5
Preheat oven to 350F. Grease a tart pan with a removable bottom.
6
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Line the prepared pan with the rolled dough. Leave a tiny overhand of dough. Use a small kitchen knife to trim the excess and to score the tops of the tart.
7
Bake the crust for 10 to 15 minutes, or until the edge is lightly browned.
8
Remove from oven and let the crust cool completely before removing from the pan.
9
To prepare lemon curd, mix lemon zest and sugar with a fork.
10
In a large bowl, cream the butter. Add the sugar mixture and beat together. Add the eggs, lemon juice and salt and mix together until thoroughly combined.
11
Pour the mixture into a pan and cook over low heat while stirring constantly for about 10 to 15 minutes or until the curd starts to thicken and coat the back of a wooden spoon.
12
Remove from heat. Push the lemon curd through the sieve and into a bowl to make it super smooth. Pour the lemon curd into the cooled tart shell, and place it in refrigerator to chill for at least an hour.
13
Top with blueberries. Sprinkle with powdered sugar before serving.

1350

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Shortbread Curst, 2 cups all purpose flour, 1/4 teaspoon salt, 1 cup unsalted butter, room temp, and more.

Yes, Blueberry Lemon Curd Shortbread Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Lemon Curd Shortbread Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions