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Perfect Mixed Berry Lemon Curd Tart

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A bright and comforting tart featuring a buttery shortbread crust, tangy lemon curd, and a fresh mixed berry topping. This easy homemade dessert balances tart and sweet flavors beautifully.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220g)
  • ½ cup granulated sugar (100g)
  • ¾ cup unsalted butter, cold and cubed (170g)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup fresh lemon juice (120ml, about 3–4 lemons)
  • 1 tablespoon lemon zest
  • ¾ cup granulated sugar (150g)
  • 3 large eggs, room temperature
  • 6 tablespoons unsalted butter (85g), cut into pieces
  • 2 cups fresh mixed berries (blueberries, raspberries, blackberries, strawberries) (300g)
  • Powdered sugar for dusting (optional)

Instructions

  1. Make the Shortbread Crust: In a food processor, pulse together flour, granulated sugar, and salt briefly to combine. Add cold, cubed butter and vanilla extract. Pulse until mixture resembles coarse crumbs with some pea-sized bits of butter remaining. Alternatively, cut butter into dry ingredients with a pastry cutter or forks.
  2. Press dough evenly into bottom and up sides of a 9-inch tart pan. Smooth down firmly. Chill crust in fridge for 30 minutes.
  3. Blind Bake the Crust: Preheat oven to 350°F (175°C). Line crust with parchment paper or foil and fill with pie weights or dried beans. Bake 15 minutes, remove weights and liner, then bake 10-12 minutes more until golden and set. Cool slightly on rack.
  4. Prepare Lemon Curd: In medium saucepan, whisk sugar, eggs, lemon juice, and lemon zest over medium-low heat. Stir constantly, scraping bottom and sides, until thick enough to coat back of spoon (about 8-10 minutes, 170°F/77°C). Remove from heat.
  5. Whisk in butter pieces one at a time until smooth and glossy. Optionally strain curd through fine mesh sieve. Let cool to room temperature.
  6. Assemble Tart: Pour cooled lemon curd into baked crust. Arrange fresh mixed berries on top, pressing lightly so they stick but don’t sink. Refrigerate at least 2 hours to set.
  7. Before serving, dust with powdered sugar if desired. Slice with sharp knife, wiping blade between cuts for clean slices.

Notes

Keep butter cold for crumbly crust. Stir lemon curd constantly over low heat to avoid curdling. Chill tart thoroughly before slicing for clean cuts. Fresh berries preferred; if using frozen, thaw and drain well. Lemon curd can be made ahead and refrigerated up to one week.

Nutrition

Keywords: mixed berry tart, lemon curd tart, shortbread crust, easy dessert, homemade tart, berry lemon dessert

Find it online: https://bitefuljoy.com/perfect-mixed-berry-lemon-curd-tart-recipe-easy-homemade-shortbread-crust/