Ingredients
Scale
- 1 pre-made tart shell, baked and cooled
- 2 cups fresh blueberries, ripe and firm
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup freshly squeezed lemon juice
- Zest from 2 lemons
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter
Instructions
- Preheat your oven to 350°F (175°C).
- If using a frozen tart shell, bake it according to package instructions until golden brown. Allow it to cool completely on a wire rack.
- In a medium saucepan over medium heat, whisk together sugar, eggs, lemon juice, lemon zest, and cornstarch until combined.
- Stir continuously until the mixture thickens and starts bubbling—around 8-10 minutes.
- Remove from heat and stir in butter until melted and smooth.
- Once your lemon curd has cooled slightly, gently fold in fresh blueberries using a spatula. Be careful not to crush them.
- Pour the blueberry-lemon mixture into your cooled tart shell, spreading it evenly with your spatula.
- Place your filled tart back into the oven at 350°F (175°C) and bake for about 20-25 minutes or until set.
- Let your tart cool completely at room temperature before transferring it to the fridge for at least two hours.
- When ready to serve, slice generously and garnish with extra blueberries or whipped cream if desired.
Notes
Store leftovers in an airtight container.
Reheat slices gently in the oven.
Serve with whipped cream on top.
Use fresh lemons for vibrant flavor.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg