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5 from 1 vote
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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!

Course Dessert
Cuisine American
Keyword meyer lemon curd tart
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 434 kcal
Author ijustmakesandwiches

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 each egg yolks
  • 2 ounces lemon juice
  • ½ Tablespoon lemon zest
  • .25 ounce butter

Instructions

Tart Dough

  1. Cream butter and powdered sugar in a mixing bowl until light and fluffy, about 5 minutes.
    Here in Arizona, we have a fair share of citrus growing here and nothing starts churning my creative juices than that of Meyer lemons! These babies are fantastic with a sweeter side to them than most lemons; this makes them perfect for my Meyer Lemon and Blackberry Tart.
  2. One at a time, add egg and yolks, scraping the edge and bottom of the bowl to fully incorporate.
    Here in Arizona, we have a fair share of citrus growing here and nothing starts churning my creative juices than that of Meyer lemons! These babies are fantastic with a sweeter side to them than most lemons; this makes them perfect for my Meyer Lemon and Blackberry Tart.
  3. Add flour and mix until just combined.
    Here in Arizona, we have a fair share of citrus growing here and nothing starts churning my creative juices than that of Meyer lemons! These babies are fantastic with a sweeter side to them than most lemons; this makes them perfect for my Meyer Lemon and Blackberry Tart.
  4. Place dough into a floured pan and cool in fridge until butter sets, about 30 minutes.
    Here in Arizona, we have a fair share of citrus growing here and nothing starts churning my creative juices than that of Meyer lemons! These babies are fantastic with a sweeter side to them than most lemons; this makes them perfect for my Meyer Lemon and Blackberry Tart.

Lemon Curd

  1. Bring sugar, cornstarch, salt, and water to a boil in a sauce pot, stirring constantly.
    Here in Arizona, we have a fair share of citrus growing here and nothing starts churning my creative juices than that of Meyer lemons! These babies are fantastic with a sweeter side to them than most lemons; this makes them perfect for my Meyer Lemon and Blackberry Tart.
  2. 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.
    Here in Arizona, we have a fair share of citrus growing here and nothing starts churning my creative juices than that of Meyer lemons! These babies are fantastic with a sweeter side to them than most lemons; this makes them perfect for my Meyer Lemon and Blackberry Tart.
  3. Pull pot from heat, add zest, lemon juice, and butter. Stir until butter is melted.

Assembling Tart

  1. When ready to bake, roll out ¼ of tart dough until thin and line tart pan with dough, pressing to form to pan.
    Here in Arizona, we have a fair share of citrus growing here and nothing starts churning my creative juices than that of Meyer lemons! These babies are fantastic with a sweeter side to them than most lemons; this makes them perfect for my Meyer Lemon and Blackberry Tart.
  2. 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.

    Here in Arizona, we have a fair share of citrus growing here and nothing starts churning my creative juices than that of Meyer lemons! These babies are fantastic with a sweeter side to them than most lemons; this makes them perfect for my Meyer Lemon and Blackberry Tart.
  3. 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.

  4. Garnish with blackberries and sprinkle with powdered sugar before serving.

Nutrition Facts
Meyer Lemon Curd Tart with Fresh Blackberries
Amount Per Serving (1 tart)
Calories 434 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 111mg 37%
Sodium 176mg 7%
Potassium 62mg 2%
Total Carbohydrates 66g 22%
Dietary Fiber 1g 4%
Sugars 32g
Protein 5g 10%
Vitamin A 10.8%
Vitamin C 3.9%
Calcium 1.9%
Iron 11.4%
* Percent Daily Values are based on a 2000 calorie diet.