• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Breakfast
    • Lunch & Dinner
    • Salads
    • Soups, Stews & Chilis
    • Side Dishes
    • Baking
    • Desserts
    • Drinks & Cocktails
    • All Recipes
  • Menu Ideas
  • Cooking Tips
  • About
  • Contact
  • FREE eBook

Zestful Kitchen | A food blog with healthy recipes and cooking tips logo

Home » Desserts » Blueberry–Lemon Curd Tart

September 1, 2016

Blueberry–Lemon Curd Tart

Jump to Recipe·Print Recipe

This layered, summery blueberry-lemon tart is as stunning as it is delicious. Naturally sweetened, this tart recipe features a vibrant lemon curd layer followed by a perfectly-sweetened blueberry filling.

Blueberry lemon tart with yellow and purple layers, set on a gray plate on top of a marble surface.

I’ve had my nose stuck in the new America’s Test Kitchen cookbook, Naturally Sweet: Bake All Your Favorites with 30% to 50% Less Sugar (America’s Test Kitchen) since mid-July when I received it from America’s Test Kitchen. Halfway through I stopped marking the recipes I wanted to make because nearly every page had a sticky note on it. Now that I am done reading the book cover-to-cover, I can’t wait to get into the kitchen and try all of the wonderful recipes.

This Blueberry–Lemon Curd Tart caught my eye from the very beginning; I kept getting drawn back to its stunning colors and striking layers. And although it takes a few hours to make, it’s fairly easy to prepare and is so refreshingly delicious, delightfully tart, and perfectly sweetened. Honey is used in both the lemon and blueberry layers, pairing well with both fruits. Sucanat is used in the tart crust and offers a deep sweetness with just a touch of molasses.

Having interned at ATK during the summer of 2014, I knew this book, like all of their others, was going to be amazing. Packed full of both classics and new favorites, this book of foolproof recipes was bound to deliver. And did it ever!

Not only is each recipe developed using only natural sweeteners; they are also developed to be lower in sugar content (30-50% lower than their traditional counterparts). And honestly, I was a bit skeptical about the book before I received it. I assumed that if the recipes were lower in sugar they must be calling for sweeteners like Splenda, Stevia, or Monkfruit; sweeteners I would rather not use due to their flavor and extensive processing. I was pleasantly surprised to find that wasn’t the case, which makes these recipes that much more impressive. The editors at ATK had to completely re-think the baking and cooking process of recipes utilizing sugar.

  • Blueberry–Lemon Curd Tart + Cookbook Review & Giveaway | Zestful Kitchen
  • Blueberry–Lemon Curd Tart + Cookbook Review & Giveaway | Zestful Kitchen

Baking with Natural Sweeteners

To really understand the extent of this recipe development it’s important to know how sugar affects different recipes, specifically in baked goods. Sugar is not only used for sweetness, it is largely used for structure, texture, and color, just to name a few.

When creating a low-sugar baked good, one cannot simply decrease the amount of sugar used because the structure and crumb will greatly suffer if other ingredients or processes are not modified. Likewise, natural sweeteners like honey, maple syrup, or Sucanat cannot simply be swapped out for granulated sugar in baking due to various melting points, moisture contents, and absorption capabilities. Thus, ingredient ratios and processes were completely reanalyzed for this book.

As you work your way through Naturally Sweet, the editors at ATK walk you through their thought and development processes, and explain why the recipes were developed in the way they were. They take note of what tasters liked and disliked, give justifications for which sweetener they used, and explain what conventional cooking and baking processes they had to rethink.

Tart pan lined with baked tart crust and filled with lemon curd set on top of a marble surface.

The sugars used in this cookbook include Sucanant (unrefined cane sugar), date sugar, coconut sugar, honey, and maple syrup. Before starting, the editors run down the properties of each sweetener, their processing method, and what applications they are best suited for. They also share which sweeteners were ruled out and why, like Stevia, which is just as processed as regular sugar and incredibly sweet on its own.

Many of the recipes in this book also include instructions on substituting the natural sweeteners with granulated sugar, if a reader prefers to make it that way.

Naturally Sweet covers all types of recipes from muffins and quick breads, to cakes, frosting, tarts, and ice cream. There is a recipe for every occasion and taste preference, which is just one more reason why I absolutely love this book.

I am always looking for ways to cut down on sugar in classic recipes, and this book found a way to accomplish that while maintaining, and even improving, the traditional qualities of those recipes.

For anyone who is looking to cut down on sugar, eat less processed, be healthier, or just try something different, then this book is perfect for you. Not only are the recipes delicious, but you will learn about baking, ingredient interactions, and how traditional cooking techniques have become engrained in our kitchens.

This book challenges those hard-fast laws of baking and cooking, giving us cooks the courage and power to question our habits in the kitchen. After all, isn’t that the beauty of cooking? Isn’t that the art of it? Unlike many aspects of our lives, the rules in cooking are meant to be challenged, pushed, and broken.

Blueberry lemon tart with yellow and purple layers, set on a gray plate on top of a marble surface.

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Blueberry Lemon Tart.

To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the side bar or below the recipe.  Happy baking!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Tart slices, with yellow and purple layers, set on top of a marble surface.

Blueberry–Lemon Curd Tart

  • Author: America’s Test Kitchen
  • Prep Time: 15 minutes + 2 ½ hours for making crust
  • Cook Time: 30 minutes + 2 hour cooling time
  • Total Time: 5 hours
  • Yield: 1 (9-inch) tart 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
Print
Pin

Description

This layered, summery tart is as stunning as it is delicious. Naturally sweetened, this tart recipe features a vibrant lemon curd layer followed by a perfectly-sweetened blueberry filling.


Scale

Ingredients

  • ¼ cup lemon zest plus ½ cup juice (4 lemons)
  • 1 large egg plus 5 large yolks
  • ⅓ cup plus ¼ cup honey
  • Salt
  • 4 tablespoons unsalted butter, cut into 4 pieces and chilled
  • 2 tablespoons heavy cream
  • 1 recipe Classic Tart Crust (*scroll down for recipe), partially baked and cooled
  • 10 ounces (2 cups) blueberries
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Measure out 1 tablespoon lemon juice and set aside.

Whisk remaining lemon juice, lemon zest, egg and yolks, ⅓ cup honey, and pinch salt in medium saucepan until smooth. Cook over medium-low heat, stirring constantly with rubber spatula, until mixture thickens slightly and registers 165ºF, about 5 minutes.

Off heat, whisk in chilled butter until melted. Strain lemon curd through fine-mesh strainer into bowl, then gently stir in cream with rubber spatula.

Pour warm lemon curd into cooled tart crust. Set tart on baking sheet and bake until filling is shiny and opaque and center jiggles slightly when shaken, 10 to 12 minutes, rotating pan halfway through baking. Transfer tart with baking sheet to wire rack and let cool slightly.

Meanwhile, process blueberries in a food processor until smooth, about 2 minutes. Strain purée through clean fine-mesh strainer into medium saucepan, pressing on solids to extract as much liquid as possible (you should have about ¾ cup); discard solids. Whisk in remaining ¼ cup honey and ⅛ teaspoon salt. Whisk cornstarch and water together in a small bowl, then whisk into strained blueberry mixture. Bring to simmer over medium-low heat, stirring constantly, and cook until thickened slightly and registers 170ºF, about 4 minutes. Off heat, whisk in reserved 1 tablespoon lemon juice.

Pour blueberry mixture evenly over cooled lemon filling. Tap pan lightly on counter to release any air bubbles, then refrigerate until blueberry mixture is set and shiny, about 2 hours.

To serve, remove outer ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving patter or cutting board.


Equipment

9-inch tart pan

Buy Now →

Notes

Original: 42 grams sugar New Recipe: 27 grams sugar

Keywords: lemon tart, lemon blueberry tart

Did you make this recipe?

Leave a comment below and tag @zestfulkitchen on Instagram and hashtag it #zestfulkitchen!

Recipe Card powered byTasty Recipes

How to make a tart crust

Step 1:

pulse dry ingredients together, scatter butter over top and pulse until a coarse meal is formed. Add yolk and cream mixture and pulse until a dough comes together.

Step 2:

Turn dough out onto a work surface.

Step 3:

Form dough into a disk and wrap tightly with plastic wrap; chill 1 hour.

Step 4:

Roll dough out then press into bottom of pan and up sides; freeze until form, about 30 minutes.

Step 5:

Blind bake crust until starting to brown and dry to the touch. To blind bake, line the unbaked tart crust with foil, fill with baking weights (or beans) and bake.

  • Butter cubes on top of flour in a food processor.
  • Crumbly tart dough scattered on a marble surface.
  • Tart dough, patted into a disk, on top of a marble surface.
  • Photograph of dough placed in a tart pan set on a marble table.
  • Photograph of an unbaked tart shell in a tart pan set on a marble table.
  • Tart pan lined with baked tart crust set on top of a marble surface.
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Tart pan lined with baked tart crust set on top of a marble surface.

Classic Tart Crust

  • Author: America’s Test Kitchen
  • Prep Time: 15 minutes + 1 ½ hours chilling
  • Cook Time: 40 minutes
  • Total Time: 2 ¾ hours
  • Yield: 1 single (9-inch) tart crust 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
Print
Pin

Description

This naturally sweetened tart crust is easy to whip up and absolutely delicious!


Scale

Ingredients

  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • ½ teaspoon vanilla extract
  • ¼ cup (1 ⅓ ounces) Sucanat or ⅓ cup confectioners’ sugar*
  • 1 ¼ cups (6 ¼ ounces) all-purpose flour
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled

Instructions

Whisk egg yolk, cream, and vanilla together in bowl. Grind Sucanat in spice grinder until fine and powdery, about 1 minute. Process flour, ground Sucanat, and salt in food processor until combined, about 5 seconds. Scatter chilled butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. With process running, add egg yolk mixture and process until dough just comes together, about 12 seconds.

Form dough into 6-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.

Let chilled dough sit on counter to soften slightly, about 10 minutes. Roll dough into 11-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch tart pan with removable bottom, letting excess dough hang over edge. Ease dough into pan by gently lifting edge of dough with your hand while pressing into corners and fluted sides of pan with your other hand. Run rolling pin over top of pan to remove any excess dough.

Wrap dough-lined pan loosely in plastic, place on large plate, and freeze until dough is chilled and firm, about 30 minutes.

Adjust oven rack to middle position and heat oven to 375ºF. Set dough-lined tart pan on baking sheet, line with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.

Bake until crust is golden brown and set, about 30 minutes, rotating pan halfway through baking. Remove weights and foil and let crust cool.

(For a fully cooked tart crust, continue baking, uncovered, for an additional 5-10 minutes until deeply golden brown.)


Equipment

9-inch tart pan

Buy Now →

Notes

Make Ahead Tip: Dough can be wrapped tightly in plastic and refrigerate for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.

Make Ahead Tip: Dough-lined tart pan can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month.

*don’t have or can’t find sucanat? You can use 1/3 cup confectioners’ sugar (aka powdered sugar) instead. Skip the grinding step of the sugar and add the confectioners’ sugar right to the food processor with the flour and salt.

Keywords: tart crust

Did you make this recipe?

Leave a comment below and tag @zestfulkitchen on Instagram and hashtag it #zestfulkitchen!

Recipe Card powered byTasty Recipes

You May Also Like…

  • Classic Lemon Tarts
  • Lemon-Rhubarb Tart
  • Lemon Blueberry Muffins
  • Pear & Blue Cheese Tart
  • Mini Pecan Pies
  • Pumpkin Butter Pop Tarts

I received a copy of Naturally Sweet: Bake All Your Favorites with 30% to 50% Less Sugar (America’s Test Kitchen) from America’s Test Kitchen, this recipe is used with their permission. This post contains affiliate links.

You Might Also Like

  • Strawberry-Rhubarb Yogurt Parfaits with Honey & Almond GranolaStrawberry-Rhubarb Yogurt Parfaits with Honey & Almond Granola
  • Actually Healthy Bran MuffinsActually Healthy Bran Muffins
  • Grapefruit & Campari Tea CakesGrapefruit & Campari Tea Cakes
  • Strawberry & Pine Nut Brittle SaladStrawberry & Pine Nut Brittle Salad

Filed Under: Baking, Desserts, Easter, Holiday, Recipes, Spring, Summer, Summer Baking Tagged With: Easter, Vegetarian

About Lauren Grant

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

Reader Interactions

Comments

  1. Virginia Payne says

    March 22, 2018 at 8:30 pm

    This looks amazing and so delicious. I will have to try this.

    Reply
    • Lauren says

      March 23, 2018 at 7:23 pm

      Thanks Virginia! It’s definitely one of my favorite recipes to date.

      Reply
  2. Chantal says

    April 3, 2018 at 3:35 pm

    Can the crust be made gluten free? Also can the honey be subbed with maple syrup?

    Reply
    • Lauren says

      April 4, 2018 at 2:02 am

      Hi Chantal,

      Unfortunately I haven’t tried this with maple syrup. My only concern with swapping in maple syrup for the honey would be that it’s a thinner consistency. I worry the filling would be a little loose once baked.

      I haven’t tested this crust with gluten free flour, but I would imagine it would work fine! I would add a 1/2 teaspoon xanthan gum to the flour blend of your choice (if it doesn’t have xanthan gum added to it already). I hope this helps, let me know if you have any other questions!

      Reply
  3. The Foodie Journey says

    April 5, 2018 at 9:57 am

    It is so hard to revisit a classic like the lemon tart but oh man, this one looks incredible! The colours are so amazing, I’m completely in love! This will be on my list to try 🙂

    Reply
    • Lauren says

      April 6, 2018 at 1:19 pm

      I totally agree, this is fun when you’re looking to mix things up! 🙂

      Reply
      • Firas says

        September 24, 2019 at 2:13 pm

        Hello
        Can i use bluberry jam instead of fresh blueberries

        Reply
        • Lauren says

          October 5, 2019 at 11:08 am

          Hi Firas, I can’t say for certain as I have not tried that. If you try it with jam, I would recommend cooking as directed, leaving out the added honey, but still adding some fo the cornstarch, about 1 tablespoon. Hope that helps!

          Reply
  4. Kayla says

    April 11, 2018 at 12:04 pm

    This looks great! I was wondering though, for the crust would there be anything that could be substituted for the sucanat? I was thinking maybe coconut sugar?

    Reply
    • Lauren says

      April 11, 2018 at 1:31 pm

      Hi Kayla!
      I haven’t tested it with coconut sugar, but I think it would work just fine! My only concern would be that it could create a bit of a crumbly dough since it’s a bit drier. However, I would recommend still grinding it up per instructions. If you’re looking to achieve the most similar outcome to sucanat, I would try sugar in the raw, but I get if you want to stay away from true sugar. Let me know if you have any other questions and I hope you enjoy it!

      Reply
    • Chris says

      June 14, 2019 at 10:21 am

      I’m having trouble finding sucanat. I’ve been reading that it has a more molasses flavor than sugar in the raw. Could you substitute brown sugar for the sucanat?

      Reply
      • Lauren says

        June 15, 2019 at 3:15 am

        Hi Chris!
        Instead of the sucanat I would recommend using 1/4 cup coconut sugar and still grind the sugar like the recipe calls for. You can also use confectioners’ sugar. if you do I would increase the amount to 1/3 cup (no grinding of the sugar required).
        Hope this helps!

        Reply
    • Valerie says

      December 11, 2019 at 7:58 pm

      I used 3 tablespoons of light mascavado sugar and it worked great. You could also use caster sugar

      Reply
  5. Sarah says

    April 13, 2018 at 1:13 am

    My lemon curd is in the oven now and blueberry is waiting to be added a little later once it cools! Excited about this!! The lemon curd tasted awesome!!!

    Reply
    • Lauren says

      April 13, 2018 at 3:11 am

      Yay! Enjoy!!

      Reply
  6. Jennie says

    July 23, 2018 at 2:50 am

    I just finished the last slice of this and am already thinking about when I can make another! One thing I did differently was use blackberries instead of blueberries to make the top layer, since they looked the best at my grocery store.

    I wasn’t sure about using honey in place of regular sugar for the lemon curd, but I’m so glad I followed the recipe. It had the perfect amount of sweetness- not too much- so the sweet berry layer was balanced by the tang of the lemon. Delicious!

    Thank you for this recipe! It’s definitely going to be my new go-to summer dessert!

    Reply
    • Lauren says

      July 24, 2018 at 1:33 pm

      Hi Jennie! So glad you enjoyed it! I love the idea of using blackberries, I can only imagine how dramatic they made the tart look. I will have to try that! Thanks for stopping by 🙂

      Reply
  7. Maha says

    July 24, 2018 at 2:05 pm

    Hello, I have the same question regarding sucanat, can i use brown sugar? I don’t think I’ll sucanat where i live

    Reply
  8. Maha says

    July 24, 2018 at 2:10 pm

    Looks fantastic! Can’t wait to try it. I have a question though, do you think i can use brown sugar instead of sucanat? I don’t think I’ll find it where i live.

    Reply
    • Lauren says

      July 27, 2018 at 8:37 pm

      Hi Maha!

      For the crust, instead of using sucanat, I would use 1/3 cup confectioners’ sugar. It will turn out a little lighter in color, but other than that, it should be nearly the same.

      I hope that helps, enjoy!

      Reply
  9. Beatrice says

    October 3, 2018 at 12:34 pm

    Hi,
    thank you very much for this receipe. this looks beautiful and yummy. I would like to try
    I have a question ? Why do you strain lemon curd ? What is the point ?
    Thanks

    Reply
    • Lauren says

      October 5, 2018 at 3:57 am

      Hi Beatrice,

      Great question! Straining is mostly included as a precaution should someone cook the lemon curd at too high of a heat and partially scramble the eggs. It also strains out some of the larger pieces of lemon zest. Not necessary, but just ensures a creamy lemon curd!

      Hope that helps! 🙂

      Reply
      • Beatrice says

        January 27, 2019 at 11:58 am

        Hi, i come back here to tell you that I finally made your tart and it was delicious. Thank you very much for this incredible receipe !

        Reply
        • Lauren says

          February 1, 2019 at 7:11 pm

          Hi Beatrice, I am so glad you hear you enjoyed it! Thanks for stopping by ZK! 🙂

          Reply
  10. Beatrice says

    October 5, 2018 at 8:38 am

    Thank you very much Lauren. It lights me up about it.

    Reply
  11. Cate says

    February 4, 2019 at 1:06 am

    Does the red layer happen naturally because the blueberry mixes with the lemon? Or is there a secret red layer not mentioned in the instructions?

    Reply
    • Lauren says

      February 4, 2019 at 3:50 pm

      Hi Cate! That red layer of color naturally occurs between the lemon and blueberry layer. No secrets left out here!

      Reply
  12. Amanda says

    March 15, 2019 at 4:02 pm

    I just made this last night and cannot wait to taste it! The colors are so beautiful and the little bits I stole while baking were delicious. Thanks for sharing such a pretty recipe 🙂

    Reply
    • Lauren says

      March 22, 2019 at 10:11 pm

      Hi Amanda! Yay! I hope you enjoyed it! This is one of my favorites 🙂

      Reply
  13. Esther says

    March 17, 2019 at 3:13 pm

    Can this be made in advance? And do you think it would come out alright if I used my own lemon curd? Thanks!!

    Reply
    • Lauren says

      March 22, 2019 at 10:09 pm

      Hi Esther,

      This can be made up to 3 days in advance, just be sure to store it, covered, in the refrigerator. You could definitely use your own lemon curd! I would still follow the baking instructions in the recipe for the lemon curd in the tart crust, “bake until filling is shiny and opaque and center jiggles slightly when shaken.”

      Hope that helps, enjoy!

      Lauren

      Reply
  14. Victoria says

    April 16, 2019 at 4:38 pm

    Hello – I have some lemon curd in my freezer from a previous recipe. Do you know approx how much lemon curd is used in the tart? I have 2 cups already made.

    Thanks!

    Reply
    • Lauren says

      April 22, 2019 at 3:38 pm

      This recipe makes a scant 2 cups lemon curd. You would be just find using what you already have on hand!

      Reply
  15. Pam says

    April 18, 2019 at 8:09 pm

    When baking the tart, the recipe calls to “line with double layer of aluminum foil”. Does that mean:
    to line the baking sheet with two layers of aluminum foil or
    line the bottom of the tart (dough) with aluminum foil or
    cover the entire pan loosely with aluminum foil so foil is touching dough on the bottom then add the weights or
    to cover the entire pan with aluminum foil after placing weights in?
    Thank you

    Reply
    • Lauren says

      April 22, 2019 at 3:35 pm

      Hi Pam, this means you’ll line the tart pan (that already has the dough in it) with double layer of aluminum foil. Then you’ll pour baking weights into the foil-lined tart pan. This step is blind baking the tart shell.

      I hope that clears up the instructions for you!

      Reply
  16. Dani says

    June 21, 2019 at 9:51 pm

    My tart has been sitting about 2 hours and the blueberry layer has not set yet. Will it set overnight? If not, if I put it in the oven tomorrow will it set?

    Reply
    • Lauren says

      June 24, 2019 at 2:24 pm

      Hi Dani,

      Sorry for my delay in getting back to you, I have been out of the office! The blueberry layer should set between 2 and 4 hours if the mixture was cooked to 170-degrees. If it is still not set overnight, you could try baking it at 375-degrees for 5-10 minutes. The only risk with that is that the lemon curd could get a bit too firm.

      I hope it all worked out OK!

      Reply
  17. Dennis McGill says

    July 9, 2019 at 5:40 pm

    The recipe reads “3/4 cup of lemon zest.” Is that really the correct amount??

    Reply
    • DENNIS MCGILL says

      July 9, 2019 at 5:43 pm

      Sorry – I read it wrong, it’s 1/4 cup – but still that’s a lot of zest

      Reply
      • Lauren says

        July 9, 2019 at 9:52 pm

        Hi Dennis, yes, 1/4 cup is the correct amount. The recipe calls for straining the curd later in the process which will strain out most of the zest. The amount of zest is important for establishing a wonderful lemon flavor as the oils in the zest deliver the most flavor.

        Reply
  18. Jessica says

    July 10, 2019 at 2:35 am

    I’d like to make this ahead of time for some guests at our family cabin, is it possible to make it and freeze it, to be thawed and enjoyed a week later?

    Reply
    • Lauren says

      July 10, 2019 at 3:14 am

      Hi Jessica! I wish I would have tested this so I could answer with 100% confidence! Since lemon curd freezes fine I think you could prepare the tart through the step of baking the lemon curd in the tart crust. However, cornstarch-thickened fillings don’t fare well in the freezer. So I would say you could freeze the baked tart crust filled with the lemon curd, but I would wait to make and add the blueberry filling until the day-of serving (I know, not ideal).
      To freeze the half-filled tart, I would wrap in first in plastic wrap, then in foil. I would then let it thaw overnight in the refrigerator before adding the blueberry layer.
      I hope this helps!

      Reply
  19. Purva says

    August 3, 2019 at 5:25 pm

    Loved every bite – set Perfectly !! Blueberry and lime curd is just the most amazing combo – Thanks for sharing the recipe !!

    Reply
    • Lauren says

      August 12, 2019 at 3:34 pm

      Yay!! I am so happy to hear you enjoyed it! 🙂

      Reply
  20. Rachel says

    April 10, 2020 at 12:03 pm

    Unfortunately the cornstarch made the blueberry mixture lose its vibrance so I had to use gel food coloring to brighten it back up. :\ Next time I’m going to use agar-agar. Used coconut sugar for the tart crust and it tastes great!

    Reply
  21. Daria Samarska says

    May 11, 2020 at 7:20 pm

    Hi, in a process of making this delicious tart. One question, can I use ceramic pie form?

    Thank you!

    Reply
    • Lauren Grant says

      May 13, 2020 at 8:40 am

      Hi Daria!

      I recommend using a tart pan for ease of getting it out of the pan and for serving. However, you can definitely make it in a ceramic pie plate, just make sure to keep the edges of the crust somewhat short like a tart.

      Reply
  22. Emily F says

    May 24, 2020 at 12:37 pm

    Do you think I should make any adjustments for an 11” tart pan?

    Reply
    • Lauren Grant says

      May 27, 2020 at 11:32 am

      Hey Emily! Great question! I would 1.5 X the recipe. You may have a little extra of each component but this will ensure you have enough dough to fill the pan and enough filling!

      Reply
  23. Olivia says

    May 28, 2020 at 7:58 pm

    Hi! This recipe looks amazing!
    I’m just wondering, in the picture the top of the tart looks powdery and not shiny like the layer cross-section; is there something on top of the blueberry layer?

    Reply
    • Lauren Grant says

      May 29, 2020 at 10:47 am

      Hi Olivia! Great question, that powdery look is simply due to light reflecting off the top of the tart. There’s nothing on top of the blueberry layer, but you could certainly dust it with some confectioners’ sugar! Hope that helps! 🙂

      Reply
  24. Johnny says

    June 19, 2020 at 10:44 am

    What sort of adjustments would you recommend to make this as 5″ mini-tarts?

    Thank you!

    Reply
    • Lauren Grant says

      June 19, 2020 at 4:35 pm

      Hi Johnny! I haven’t tried to make 5-inch tarts with this recipe but here is what I would do:
      – decrease the bake time of the crust to about 20 minutes (still blind bake them for some of the time), give or take 5 minutes, just keep an eye on them.
      – bake the lemon curd layer for 5 minutes, then check on them, add more bake time in 2 minutes increments if needed.

      Since this is a 9-inch tart, you’ll likely only get two 5-inch tarts with these measurements, so I would double or triple the ingredients as needed. If you do end up doubling the recipe, you may need to cook the lemon curd and blueberry layer on the stove top a few minutes longer.

      Use these bake times I’ve suggested as that, just suggestions. I would rely more on the descriptions I give in the recipe. If after 5 minutes in the oven the lemon curd is still pretty jiggly, give it a few more minutes.

      I hope this helps, let me know how they turn out, I am very interested!!

      Reply
  25. Hallie D says

    August 2, 2020 at 11:15 am

    Wow!! I used the the tart shell and filling recipes to make mini tarts last night and they turned out better than I could’ve ever imagined. The tartness of the lemon curd is balanced perfectly by the sweet blueberry. LOVE this recipe. Will 100% make again.

    Reply
    • Lauren Grant says

      August 2, 2020 at 10:30 pm

      yay!! I am so happy to hear that! I love that you made mini tarts, I bet they were gorgeous!

      Reply
  26. Dylan says

    September 17, 2020 at 12:25 pm

    If I don’t have honey, can I substitute granulated sugar? How much?

    Thanks!

    Reply
    • Lauren Grant says

      September 18, 2020 at 12:08 pm

      Hi Dylan!

      For the crust, instead of using sucanat, I would use 1/3 cup confectioners’ sugar. It will turn out a little lighter in color, but other than that, it should be nearly the same.

      For the lemon curd, you can use 3/4 cup regular sugar instead of the honey. I haven’t tested the blueberry layer with regular sugar instead of honey, but if you like things sweet you could use 1/4 cup sugar instead of the honey, or for a more mildly sweet layer use 3 Tbsp. sugar.

      Let me know how it turns out with regular sugar!

      Reply
  27. Vanessa says

    October 13, 2020 at 12:55 pm

    Thanks for sharing! So beautiful and tasty! What a perfect spring dessert!

    Reply
    • Lauren Grant says

      October 20, 2020 at 5:14 pm

      Thanks Vanessa! I hope you enjoy it!

      Reply
  28. Sydnie says

    November 25, 2020 at 7:20 am

    Can I use a frozen tart shell? I left mine in the oven too long and it’s looking a little too crispy

    Reply
    • Lauren Grant says

      November 25, 2020 at 11:02 am

      Sure! Do you have a full-size frozen tart shell? I would still blind bake it before adding the filling.

      Reply
  29. Gabby says

    December 21, 2020 at 8:17 pm

    I just tried this recipe today and it was delicious! I am not an experienced baker, so it was a little hard for me (a lot more steps than a cake out of a box) , but it still turned out delicious.

    Reply
    • Lauren Grant says

      January 5, 2021 at 4:53 pm

      I’m so glad you gave it a try Gabby! There are a lot of steps—but hopefully now that you’ve made it, it will be easier next time!!

      Reply
  30. Anna says

    June 4, 2020 at 8:09 am

    How much is 8 table spoons of butter? Can you provide it in grams or pounds?

    Reply
  31. Lauren Grant says

    June 4, 2020 at 11:00 am

    Hi Anna, 8 tablespoons is equal to:
    1/2 cup
    4 ounces
    113 grams
    Hope that helps!

    Reply

Trackbacks

  1. Baked Eggs with Tomatoes, Feta, and Croutons from the New Complete Mediterranean Cookbook - Zestful Kitchen says:
    February 28, 2017 at 3:27 pm

    […] If you follow along on Instagram, you may remember that I recently received The Complete Mediterranean Cookbook from America’s Test Kitchen. It’s huge! Packed with 500 new recipes, this book surpassed my expectations (even for an ATK book, you know how much I love their recipes). […]

    Reply
  2. My Homepage says:
    October 16, 2017 at 11:57 am

    … [Trackback]

    […] Read More here: zestfulkitchen.com/blueberry-lemon-curd-tart-cookbook-review-giveaway-americas-test-kitchen/ […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

image of a woman in a black shirt

Welcome to Zestful Kitchen!
I'm Lo, a professionally trained Culinary Food Scientist, Journalist, and former food magazine editor. I'm all
about cooking healthy-ish—aka healthy recipes that don't sacrifice on flavor. I'm here to help you find confidence in the kitchen and LOVE what you eat.

Click here to learn more about Lo and ZK

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Search Recipes & Tips

Subscribe for a free eBook on how to store herbs

Footer

text graphic showing eBook details

Subscribe for a free eBook on how to store herbs

Work with Me

Recipe Archive

About

Privacy Policy

Accessibility Statement

Copyright © 2021 Zestful Kitchen - Creative & healthy-ish recipes + cooking tips