Zesty Lemon & Blueberry Tart

When life gives you lemons, you make curd… and then you dollop it into a buttery shortcrust shell and crown it with whipped cream and fresh blueberries. This tart is a little slice of summer sunshine – with that perfect balance of sweet and zingy. Whether you’re hosting afternoon tea, looking for a make-ahead dessert, or just need a bright pick-me-up with your cuppa, this Zesty Lemon & Blueberry Tart fits the bill.

What You’ll Love About This Tart

• No-fuss filling: We’re using a good-quality jar of lemon curd – easy, vibrant, and bursting with flavour.
• Homemade pastry base: Buttery, crumbly shortcrust brings that handmade touch.
• Topped with whipped cream & juicy blueberries: A fresh and creamy contrast to that lemony zing.

Let’s get into the recipe, shall we?

Ingredients

For the All-Butter Shortcrust Pastry:

• 250g plain flour
• 125g unsalted butter, cold and cubed
• 1 tbsp caster sugar
• Pinch of salt
• 1 medium egg yolk
• 2–3 tbsp cold water

For the Filling & Topping:

• 1 x 320g jar good-quality lemon curd (look for extra zesty if possible)
• 300ml double cream
• 1 tsp vanilla extract (optional)
• 1 tbsp icing sugar
• 100g fresh blueberries
• Finely grated zest of 1 lemon (to garnish)

Method

Step 1: Make the Pastry

1. Rub in the butter: In a large bowl, stir together the flour, sugar, and salt. Add the cold butter and rub in with your fingertips until the mixture looks like fine breadcrumbs.
2. Bind the dough: Add the egg yolk and 2 tbsp of cold water. Mix with a butter knife or your hands until the dough starts to come together. Add another spoonful of water if it feels too dry.
3. Chill the pastry: Bring the dough together into a disc, wrap in clingfilm, and chill in the fridge for at least 30 minutes.

Step 2: Blind Bake the Tart Shell

1. Roll and shape: Roll the pastry on a lightly floured surface to fit a 23cm loose-bottomed tart tin (about the thickness of a pound coin). Gently press into the tin and trim the edges.
2. Prick and chill: Prick the base with a fork and chill in the freezer for 10–15 minutes. Meanwhile, preheat your oven to 180°C (160°C fan) / 350°F / Gas 4.
3. Blind bake: Line the pastry with baking paper and fill with baking beans or dry rice. Bake for 15 minutes, remove the paper and weights, and bake for a further 8–10 minutes until lightly golden. Allow to cool completely.

Step 3: Fill and Decorate

1. Spoon in the curd: Once the tart shell has cooled, spoon in the lemon curd and spread evenly to the edges.
2. Whip the cream: In a mixing bowl, whisk the double cream with the vanilla (if using) and icing sugar until soft peaks form – it should hold its shape but still look smooth.

3. Top it off: Spoon or pipe the whipped cream on top of the lemon curd. Scatter generously with fresh blueberries and finish with a little lemon zest.

Tips for Success

• Pastry too soft to roll? Chill it for longer or roll between two sheets of baking paper.
• Short on time? You can use shop-bought shortcrust, but homemade always wins on flavour.
• Make it rustic: Don’t worry about perfectly piped cream – swirls and dollops make it all the more charming.

Variations to Try

• Meringue topping: Swap the cream for a torched meringue for a lemon meringue tart twist.
• Add a biscuit base: For a quick fix, make a crushed biscuit base with digestives and butter instead.
• Other berries: Raspberries or blackberries also work beautifully if blueberries aren’t in season.

How to Store

This tart is best eaten fresh on the day it’s made, but it’ll keep well in the fridge for 2 days. Store uncovered or lightly covered (not airtight) to prevent the pastry going soft.

Serving Suggestions

• Serve chilled with a steaming pot of Earl Grey or mint tea.
• A drizzle of warm blueberry compote over each slice takes it up a notch.
• Add a sprig of mint for an extra flourish before serving to guests.

Final Thoughts

This tart is everything I love about countryside baking – honest, cheerful, and full of flavour. It reminds me of weekend baking with Mum, where lemon curd was always on hand and blueberries were scattered by the handful. Simple pleasures, made with love.

If you give this recipe a try, don’t forget to tag me on Instagram @acountrygirlskitchen – I’d love to see your tart take shape in your own cosy kitchens!

Until next time, happy baking and keep your kitchen full of comfort, crumbs and cheer.