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Lemon Curd Tart with Local Blueberries

Lemon Curd Tart with Local Blueberries

By Erin Patinkin and Agatha Kulaga

This tasty tart courtesy of Ovenly infuses the delights of lemon, blueberry and thyme, and is a great match for our perennial weisse beer.



  • 1 ¼ cups all-purpose flour
  • ½ tsp salt
  • 1 ½ tsp granulated white sugar
  • ½ cup (1 stick, 4 ounces) unsalted butter, cut into 1-inch pieces and frozen solid
  • ¼ cup ice-cold water
  • 3 oz (¾ stick, 6 tablespoons) unsalted butter, cubed, and softened for 10 minutes at room temperature
  • ¾ cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup fresh-squeezed lemon juice
  • 3 tbsp grated lemon zest
  • 2 tbsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp (½ oz) butter
  • 1 quart blueberries (preferably farmers market sourced)
  • ¼ cup sugar
  • 1 tbsp honey
  • 2 tsp fresh thyme



      Place ¼ cup water in freezer for ten minutes before working on the dough.


      In a food processor, pulse flour, salt, and sugar a few times to combine.


      Add the butter and process until the mixture resembles coarse meal (about 10-15 seconds). With machine running, pour ¼ cup water in a slow, steady stream, through the feed tube, until the dough just holds together when pinched.


      Turn the dough (it will be crumbly) onto your work surface and gather into a large lump. With the heel of your hand, press dough onto work surface until it holds completely together.


      Flatten into a 6-inch disc, cover in plastic wrap, and refrigerate for about at least ½ an hour.


      Preheat oven to 400.


      After the dough has chilled, place it on a lightly floured surface and roll the pastry into a 12-inch circle. (Keep lifting up and turning the pastry as you roll to keep it from sticking – reflour surface as necessary).


      Fold the dough in half and gently transfer to a 9-inch tart pan with removable bottom. Press sides into pan and, using your rolling pin, scrape off any overhanging dough from the pan. Refrigerate the pastry 30 minutes.


      Prick dough with a fork, line with parchment, and then fill with dried beans or pie stones.


      Bake for 20-25 minutes at until the edges are golden and the crust is cooked through.


      For the lemon curd, in a large bowl, beat the butter and sugar with an electric mixer until light yellow and creamy. Add eggs and yolks one at a time, beating after each addition.


      Mix in the lemon juice with the heat on low (it will look curdled).


      In a non-reactive (stainless steal or enameled) saucepan cook the mixture over low heat until it smooth.


      Increase the heat to medium and cook, stirring constantly, until the mixture thickens to the point that it coats the back of a spoon – about 15 min. Don’t let the mixture boil or it could burn to the bottom of the pan.


      Remove the curd from the heat and stir in the zest.


      Pour into baked pastry shell and let cool in a refrigerator until set (about two hours).


      For the blueberry thyme topping, in a small bowl, mix cornstarch and lemon juice until thick and smooth. Set aside.


      In a saucepan, melt butter and then toss in blueberries, sugar, honey, and cornstarch mixture. Cook over medium heat until blueberries release their juices and the sauce is thick – about two or three minutes.


      Remove from heat and stir in fresh thyme.


      Let cool to room temperature (about 30 minute) in the refrigerator and then top tart with blueberries. Let cool another 30 minutes.


      Serve with a dollop of fresh whipped cream and a Brooklyner Weisse.

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