Lemon Blueberry Tart


This past week I gave my Practice talk to my lab members, and the best way to bribe scientists is with food ! So I made this tart and while the lemon curd may sound daunting, it was super easy and almost fool proof ! Try this for your next spring lunch, picnic, or if there are any other PhD students suffering during quals–make this tart to lighten up your day and indulge in something sweet !

Almond Crust:

Ingredients :

  • 1-1/2 cups almond flour
  • 3 tablespoons butter
  • 3 tablespoons sugar


  1. Pulse all the ingredients in a food processor till everything comes together.


  1. Place the ball of almond flour dough on the bottom of a nine-inch pie pan.
  2. Use your fingers to press the dough evenly out the sides.
  3. Pinch the edges for a decorative look.


  1. Bake alone for eight to 10 minutes

Lemon Curd

  • 1/2 cup (125 ml)freshly-squeezed lemon juice
  • grated zest of one lemon, preferably unsprayed
  • 1/2 cup (100 g) sugar
  • 6 tablespoons (85 g)  butter, salted or unsalted, cut into bits
  • 2 large eggs
  • 2 large egg yolks

Preheat the oven to 350F (180C.)

1. In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, and butter. Have a mesh strainer nearby.

2. In a small bowl, beat together the eggs and the yolks.

3. When the butter is melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them. Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges.


4. Pour the lemon curd though a strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through.


5. Smooth the top of the tart and pop it in the oven for five minutes, just to set the curd.

6. Remove from the oven and let cool before slicing and serving.

7. Garnish with fresh or frozen blueberries.



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