Wild Blueberry-Lemon Curd Cookie Tarts

Sweet, tangy and bursting with flavor, these simple and fun Wild Blueberry-Lemon Curd Cookie Tarts are a cute addition to brunch, a shower or a dessert buffet.

 

Wild Blueberry-Lemon Curd Cookie Tarts from Holley Grainger

This post is sponsored by Eggland’s Best. All opinions are my own.

We entertain quite a bit throughout the summer which means I try always try to keep ingredients on-hand that can be whipped into a simple appetizer or dessert at a moment’s notice. That’s why I love this recipe for Wild Blueberry-Lemon Curd Cookie Tarts because the different components can be made ahead and then assembled when needed.

 

As you know, I’m not afraid to take a shortcut or create some clever swap ups when I need to which is why I’m using the “ready to make” refrigerated cookies versus making my own cookie dough. Don’t get me wrong, we love making homemade cookies in this household but when I need something fast, the refrigerated version is a nice option. Plus, you can make the cookie cups ahead of time, let them cool and then freeze in an airtight container until you’re ready to fill them with the sweet wild blueberry-lemon curd.

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Wild Blueberry-Lemon Curd Cookie Tarts from Holley Grainger

 

If you’ve never made lemon curd before, I encourage you to give it a try. It’s such a nice ingredient to have in your refrigerator for topping everything from ice cream to pound cake. For my simple stovetop wild blueberry-lemon curd, I’m using Eggland’s Best eggs which offer six times more vitamin D, 25% less saturated fat and more than double the omega-3s compared to ordinary eggs.

Wild Blueberry-Lemon Curd Cookie Tarts

Wild Blueberry-Lemon Curd Cookie Tarts from Holley Grainger

 

Since I’m already using a superior ingredient like Eggland’s Best eggs, I decided to give the curd a flavor boost by using wild blueberries over regular blueberries. You can find wild blueberries in the freezer section of most grocery stores. These tiny little berries have double the amount of fiber and a more intense blueberry flavor. This recipe will yield extra wild blueberry-lemon curd so be sure to store it in an airtight container in the refrigerator.

 

Wild Blueberry-Lemon Curd Cookie Tarts from Holley Grainger

These adorable tarts are sure to be your go-to dessert when entertaining this summer.

More Summer Recipes

Do you love summer desserts? Here are a few more of my favorites:

Summer Berry and Almond Whole Grain Galette

Summer Berry and Almond Whole Grain Galette

 

Blackberry and Peach Mason Jar Parfaits - Holley Grainger

Mason Jar Blackberry and Peach Shortcakes

 

Moscow Mule Popsicles

Moscow Mule Popsicles

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Wild Blueberry and Lemon Cookie Tarts from Holley Grainger

Wild Blueberry-Lemon Curd Cookie Tarts

  • Author: Holley Grainger
  • Yield: 24 Cookie Tarts 1x
  • Category: Dessert
  • Cuisine: Summer Recipe

Description

Sweet, tangy and bursting with flavor, these simple and fun Wild Blueberry-Lemon Curd Cookie Tarts are a cute addition to brunch, a shower or a dessert buffet.

Scale

Ingredients

  • 2 cups frozen wild blueberries (thawed)
  • 2 tsp lemon zest
  • 2 Tbsp fresh lemon juice
  • 3 Eggland’s Best eggs
  • 1 cup sugar
  • 1/4 tsp salt
  • 1/4 cup unsalted butter (softened)
  • 1 16 oz package “ready to bake” refrigerated sugar cookies (I used Pillsbury)
  • Garnish : mint leaves, blueberries, whipped cream, crushed almonds, edible flowers, lemon zest curl (optional)

Instructions

  1. Combine wild blueberries, lemon zest, and lemon juice in a medium heavy-bottomed saucepan. Bring the mixture to a boil, lower heat and simmer until the wild blueberries are soft and burst (around 5 minutes). As the berries cook, press with a spoon to break them apart. Strain mixture through a fine mesh sieve into a bowl making sure to press pulp with a spoon to extract as much juice as possible. Discard pulp.
  2. Add wild blueberry-lemon juice, eggs, sugar and salt back to the saucepan over medium-low heat and whisk until combined. Add butter and whisk constantly until the mixture is thick and coats the back of a spoon (about 7-8 minutes). Remove from heat, pour into a bowl and allow to cool for 10 to 15 minutes. Store curd in an airtight container in the refrigerator until chilled.
  3. To make the cookie tarts, shape cookie dough into 24 balls. Place individual balls into mini muffin cups.
  4. Bake at 350F for 10-12 minutes or until set. Immediately press a deep indentation into the center of each tart forming a well to hold the wild blueberry-lemon curd. Allow tarts to cool in the pan for 5 minutes then remove from the pan and cool on a wire rack.
  5. To assemble the tarts, spoon curd evenly into center of each cookie tartlet. Garnish as desired.

Notes

*Note: There will be extra wild blueberry-lemon curd. Store in the refrigerator in an airtight container. Sugar cookie tarts can be doubled by using entire tube of dough.
**Use the round end of a wooden spoon, a measuring spoon or pizza cutter to form a well into each cookie.