The flavors of Meyer lemon and blackberry come together in this refreshing Meyer Lemon Curd Tart with Fresh Blackberries. Perfect as a dessert in late winter or early spring!
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It’s officially Springtime! Nature is waking up and that means we get to have lots of fun food to play with and enjoy. One of my favorite flavors of springtime is citrus! Of any kind. I always get really food nerdy and excited when I see that Florida gets freezes because that guarantees good citrus! Here in Arizona, we have a fair share of citrus growing here and nothing starts churning my creative juices than that of Meyer lemons! Can anyone say “Meyer lemon curd???” These babies are fantastic with a sweeter side to them than most lemons; this makes them perfect for my Meyer Lemon Curd Tart with Fresh Blackberries.
Meyer lemons have a beautiful sweetness to their taste, as well as some floral notes. I love working with them because I feel that they’re more versatile than their regular counterparts. The floral nature of Meyer lemons makes them a perfect pairing for blackberries and is what gives this tart a lot of character. You can substitute for blueberries or even strawberries if blackberries aren’t your cup of tea!
This shortbread dough crust is one for the books though! The dough is equal parts buttery and sweet! I even baked the scraps and snacked on those when I was waiting for my lemon curd to set up in the fridge! So so so good. I have a tip for baking this tart crust (you can most certainly apply this to pie crusts as well!) so that it cooks evenly and doesn’t bubble up. Once your tart pan is lined with the dough, place a piece of wax paper or plastic wrap over the tart and fill with beans or rice to keep it weighted down. This prevents the crust from bubbling up so that you have a nice, level platform to put your lemon curd in.
Speaking of lemon curd, this is way easier to make than it sounds or looks. In my homemade ice cream post, I talked about the importance of tempering egg yolks so that they don’t scramble when you cook them to activate the protein. The same principle applies here; only we don’t cool the curd in an ice bath. Once you add the lemon zest, juice, and butter, it’s set to throw into the tart pan and bake to set the yolks.
Honestly, the hardest part about making this whole thing is waiting for the tart to cool and settle before digging into it! Enjoy the first parts of spring with this incredibly rich and bright tart!
Do you have a favorite springtime recipe you’d like for me to feature on the blog? Just send me an email and I’ll make it happen!
Happy eating everyone!
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Meyer Lemon Curd Tart with Fresh Blackberries
The flavors of Meyer lemon and blackberry come together in this refreshing Meyer Lemon Curd Tart with Fresh Blackberries. Perfect as a dessert in late winter or early spring!
Ingredients
Sweet Tart Dough
- 4.8 ounces butter, softened
- 4.2 ounces powdered sugar
- 2 egg yolks
- 1 egg
- 11.2 ounces all purpose flour
Lemon Curd
- 5 ounces sugar
- .75 ounce cornstarch
- 1/8 teaspoon salt
- 6 ounces water
- 3 egg yolks
- 2 ounces lemon juice
- ½ Tablespoon lemon zest
- .25 ounce butter
Instructions
Tart Dough
- Cream butter and powdered sugar in a mixing bowl until light and fluffy, about 5 minutes.
- One at a time, add egg and yolks, scraping the edge and bottom of the bowl to fully incorporate.
- Add flour and mix until just combined.
- Place dough into a floured pan and cool in fridge until butter sets, about 30 minutes.
Lemon Curd
- Bring sugar, cornstarch, salt, and water to a boil in a sauce pot, stirring constantly.
- Once dissolved, pull from heat and slowly add half to egg yolks. Add eggy sugar mix back to pot over medium heat, stirring constantly until eggs thicken.
- Pull pot from heat, add zest, lemon juice, and butter. Stir until butter is melted.
Assembling Tart
- When ready to bake, roll out ¼ of tart dough until thin and line a 9-inch tart pan with dough, pressing to form to pan. a
- Place wax paper or plastic wrap over tart pan and fill with rice or beans. Bake at 350 for about 10 minutes. Remove beans or rice.
- Heat oven to 400 and pour curd into tart crust. Bake at 400 degrees for about 11 minutes or until the curd has set and no jiggle is seen. Remove from oven and cool in fridge, about an hour.
- Garnish with blackberries and sprinkle with powdered sugar before serving.
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Nutrition Information
Yield
8Serving Size
1 pieceAmount Per ServingCalories 454Total Fat 18gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 7gCholesterol 177mgSodium 165mgCarbohydrates 66gFiber 1gSugar 33gProtein 7g
This nutrition information is just an estimate.
Marlee, this looks absolutely amazing. I love, love, love lemony desserts and the bright color and citrus flavors! And a tart – mmmmm, this seriously looks divine. Now if only I can get my husband (who is all about chocolate all the time) on board…
Just give him one blind taste bite and he’ll totally come over to this side! I am so glad you enjoyed it!
What does “Three each egg yolks” mean?
3 egg yolks
The recipe say to roll out 1/4 of the dough. What do you do with the rest of the dough?
Hi Sharon! When making this dough, I often freeze the remaining dough to be used at a later time for another tart! I like to cut them into fourth’s, wrap each fourth in plastic wrap and then store them in a ziploc bag; label and date so I remember when I made the dough.
Are these instructions for a 5” tart or what size tart pan)?
Hi Ruth! This makes one 9″ tart! I will be sure to make an adjustment in the recipe card so that others know this as well.
How would you adjust cooking times and temps for 4″ mini tart pans? Can’t wait to try this!!
Hi Grace! That is an excellent question. I would test after about 6-7 minutes to make sure that there was no jiggle left to the curd.
Best of luck and let me know if you have any other questions!