This Lemon Blueberry Tart is a slice of pure sunshine on a plate! The bright, tangy lemon filling nestled in a buttery shortbread crust creates the perfect canvas for swirls of sweet-tart blueberry sauce. Each bite delivers a beautiful balance of flavors and textures that will have everyone asking for seconds. Best of all, this impressive dessert requires minimal effort but delivers maximum wow-factor!

Why You’ll Love This Recipe

  • Perfect Balance of Flavors: The zingy lemon filling pairs beautifully with sweet blueberries, creating a dessert that’s refreshing rather than overly sweet.
  • Make-Ahead Friendly: This tart actually benefits from chilling time, making it perfect for entertaining or weekend baking when you want to prepare dessert in advance.
  • Simple Ingredients: Nothing fancy required here! You probably have most of these basic ingredients in your pantry and fridge already.
  • Stunning Presentation: Those beautiful purple-blue swirls against the bright yellow filling make this dessert look like it came from a high-end bakery, with almost zero artistic skill required.
  • Versatile Serving Options: Dress it up with whipped cream and extra berries for special occasions or enjoy it simply on its own for a lovely everyday treat.

Ingredients You’ll Need

  • Blueberries: The star of our gorgeous swirl, providing bursts of sweet-tart flavor and beautiful color. Fresh or frozen work equally well!
  • Cornstarch: Our thickening agent for the blueberry sauce, ensuring those beautiful swirls hold their shape.
  • Lemon juice and zest: The backbone of our filling, providing that bright, tangy flavor that makes this tart so refreshing.
  • Butter: Creates that irresistibly buttery, melt-in-your-mouth shortbread crust.
  • Sweetened condensed milk: The secret to our creamy, foolproof filling that sets up perfectly every time without fussing with a traditional custard.
  • Egg yolk: Adds richness to the filling and helps it set properly.
  • Vanilla extract: Enhances the flavor of the crust with its warm, aromatic notes.
  • All-purpose flour: The foundation of our shortbread crust, providing structure while maintaining tenderness.
  • Sugar: Sweetens both the crust and blueberry sauce to balance the tartness of the lemon.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize this delightful tart? Here are some tasty twists:

  • Berry Swap: Replace blueberries with raspberries, blackberries, or strawberries for a different flavor profile.
  • Citrus Options: Try lime or orange instead of lemon for an interesting flavor variation.
  • Coconut Crust: Add 1/4 cup shredded coconut to the crust for a tropical twist.
  • Almond Touch: Mix 1/4 teaspoon almond extract into the filling and sprinkle sliced almonds on top for a nutty dimension.
  • Chocolate Drizzle: After chilling, drizzle with white chocolate for an extra touch of decadence.

How to Make Lemon Blueberry Tart

Step 1: Prepare the Blueberry Sauce

In a small bowl, mix cornstarch and lemon juice until dissolved. Heat blueberries and sugar in a saucepan over medium heat for about 3 minutes, gently mashing them. Add the cornstarch mixture and cook for 2 more minutes until thickened. Remove from heat and let cool while you prepare the crust.

Step 2: Make the Shortbread Crust

Preheat your oven to 350°F. Mix melted butter, sugar, vanilla, and salt in a bowl. Add flour and stir until completely combined. The dough will be thick and slightly greasy. Press it firmly and evenly into a 9-inch tart pan, making sure to create an even layer on the bottom and sides.

Step 3: Bake the Crust

Bake for 15 minutes until the edges are just slightly golden. Remove from the oven and poke a few holes in the warm crust with a fork to help the filling adhere.

Step 4: Prepare and Add the Filling

Whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth. Pour this creamy mixture into the warm crust.

Step 5: Create the Blueberry Swirl

If your blueberry sauce has thickened too much, warm it slightly. Drop spoonfuls of sauce (using about half) over the lemon filling. Use a toothpick or knife to create beautiful swirls throughout the tart. Give the pan a gentle shake to help the filling settle.

Step 6: Bake the Tart

Bake for 17-19 minutes, just until the center no longer jiggles when tapped lightly. The filling should still be slightly soft – it will continue to set as it cools.

Step 7: Cool and Chill

Let the tart cool completely at room temperature, then refrigerate for at least 2 hours before serving.

Pro Tips for Making the Recipe

  • Don’t Overbake: The filling should still have a slight jiggle in the center when you remove it from the oven. It will continue to set as it cools.
  • Crust Pressing: Use the flat bottom of a measuring cup to press the crust evenly into the tart pan.
  • Room Temperature Lemons: You’ll get more juice from lemons that are at room temperature. Roll them firmly on the counter before juicing for maximum yield.
  • Swirling Technique: For the prettiest swirls, don’t overdo it! Just a few gentle swirls with a toothpick will create the most attractive pattern.
  • Perfect Slices: Use a sharp knife dipped in hot water and wiped clean between cuts for picture-perfect slices.

How to Serve

This Lemon Blueberry Tart is versatile enough to serve for any occasion:

Elegant Dessert

Top with a dollop of freshly whipped cream, extra blueberries, and a mint leaf for a dinner party-worthy presentation.

Brunch Star

Serve with a side of Greek yogurt for a brunch gathering that will have everyone impressed.

Afternoon Treat

Enjoy a slice with a cup of Earl Grey tea or coffee for a perfect afternoon pick-me-up.

Holiday Table

Add some lemon slices and star-shaped dollops of whipped cream for a festive holiday dessert option.

Make Ahead and Storage

Storing Leftovers

Cover any remaining tart tightly with plastic wrap and refrigerate for up to a week. The flavors actually continue to develop, making day-two slices sometimes even better than day one!

Freezing

This tart freezes beautifully for up to 3 months. Wrap it well in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.

Reheating

This tart is meant to be enjoyed cold, straight from the refrigerator. No reheating necessary!

Make Ahead Options

Prepare the entire tart up to 24 hours before serving and keep refrigerated. You can also make the blueberry sauce up to 3 days ahead—just warm it slightly before swirling into the filling.

FAQs

  1. Can I use a different type of berry for this tart?

    Absolutely! Raspberries work beautifully as a substitute for blueberries in this recipe. Strawberries and blackberries can also be delicious alternatives, though you might need to adjust the sugar slightly depending on the sweetness of your berries.

  2. What can I do if my crust is crumbling when I try to press it into the pan?

    If your crust mixture seems too dry and crumbly, add an additional tablespoon of melted butter. Make sure to press it firmly into the pan using the flat bottom of a measuring cup. The warmth from your hands can also help bind the dough together as you work.

  3. Why didn’t my filling set properly?

    The most common reason is underbaking or using fat-free sweetened condensed milk. Make sure you’re using full-fat sweetened condensed milk, and while you don’t want to overbake, ensure the filling just barely stops jiggling in the center before removing from the oven. Remember, it will continue to set as it chills.

  4. Can I make this tart without a tart pan?

    Yes! A 9-inch pie dish works well as a substitute, though slicing might not be quite as neat. You can also use a square baking pan to make bar versions of this dessert, adjusting baking time as needed until the center is just set.

Final Thoughts

This Lemon Blueberry Tart brings together two perfect flavor companions in one beautiful, impressive dessert. The vibrant colors alone make it a showstopper, but it’s the perfect balance of sweet, tangy, and buttery flavors that will keep everyone coming back for more. Whether you’re a seasoned baker or trying your hand at tarts for the first time, this recipe is foolproof and guaranteed to impress. Trust me – make this once, and you’ll find yourself returning to this recipe again and again whenever you need a dessert that tastes like sunshine!

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Lemon Blueberry Tart Recipe

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  • Author: Emily
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Total Time: 4 hours (includes chilling time)
  • Yield: 8–10 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Lemon Blueberry Tart is a perfect harmony of tangy lemon and sweet blueberry flavors on a buttery shortbread crust. The creamy filling swirled with homemade blueberry sauce creates a stunning dessert that’s as delicious as it is beautiful. With a balance of sweetness and zest, this treat is ideal for any occasion!

Ingredients

Units Scale

Blueberry Sauce

  • 1 teaspoon cornstarch
  • 2 teaspoons lemon juice (or water)
  • 1 cup (140g) fresh or frozen blueberries (do not thaw)
  • 2 teaspoons granulated sugar

Shortbread Crust

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (125g) all-purpose flour (spooned & leveled)

Filling

  • 1 (14 ounce weight) can full-fat sweetened condensed milk
  • 6 Tablespoons (90ml) lemon juice (about 2 lemons)
  • 1 teaspoon lemon zest (1 lemon)
  • 1 large egg yolk

Optional Garnishes

  • Lemon slices
  • Fresh blueberries
  • Leftover blueberry sauce
  • Whipped cream

Instructions

  1. Make the Blueberry Sauce:
    Using a fork, mix the cornstarch and lemon juice together in a small bowl until fully dissolved. Set aside. In a small saucepan over medium heat, combine blueberries and sugar. Stir occasionally for 3 minutes, mashing the blueberries against the pan. Stir in the cornstarch mixture and cook for 2 more minutes, stirring until the sauce thickens. Remove from heat and let it cool at room temperature. This makes about 1/2 – 2/3 cup of sauce, and you will use half for swirling. Reserve the remaining sauce for garnish.
  2. Preheat the Oven:
    Preheat your oven to 350°F (177°C).
  3. Prepare the Crust:
    In a medium bowl, mix the melted butter, sugar, vanilla extract, and salt until combined. Add the flour and stir until the dough forms. The dough will be thick and slightly greasy. Press the dough evenly into a 9-inch tart pan with your hands or a silicone spatula, ensuring the crust covers the bottom and sides evenly. You can use the bottom of a measuring cup to press this down firmly if needed.
  4. Bake the Crust:
    Bake the crust for 15 minutes or until the edges turn light golden brown. Remove from the oven and use a fork to poke holes all over the surface to help the filling stick. Set aside.
  5. Make the Filling:
    In a bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and the egg yolk until smooth. Pour the mixture into the warm baked crust. Stir the reserved blueberry sauce to loosen it, warming it slightly if it has thickened. Drop spoonfuls of sauce onto the filling, then swirl gently using a toothpick or knife for a marbled effect. Gently wiggle the tart pan to settle the filling and sauce into an even layer.
  6. Bake the Tart:
    Bake for 17-19 minutes, just until the center is set and no longer jiggles when lightly tapped. Avoid over-baking to maintain a creamy texture.
  7. Cool and Chill:
    Place the tart on a cooling rack to cool completely at room temperature. Once cooled, refrigerate the tart uncovered for at least 2 hours, or up to 1 day. If you’re refrigerating for more than 2 hours, cover the tart to prevent it from drying out.
  8. Serve:
    Once chilled, remove the tart from the pan if it has removable sides. Slice and serve with optional garnishes like lemon slices, blueberries, or whipped cream. Any leftovers can be stored tightly covered in the refrigerator for up to 1 week.

Notes

  • Make Ahead Instructions: The tart can be baked, cooled, and refrigerated up to a day in advance. However, you must pour the filling onto a warm crust, so do not pre-bake the crust separately.
  • Freezing Instructions: Freeze the fully baked and cooled tart for up to 3 months. Thaw overnight in the refrigerator before serving.
  • Blueberry Sauce Tip: If you prefer a smooth filling, strain the blueberry sauce through a fine mesh sieve to remove any lumps.
  • Equipment Suggestions: For best results, use a 9-inch tart pan. A pie dish can work, but the presentation will be less tidy.

Nutrition

  • Serving Size: 1 slice (approx. 1/10 of tart)
  • Calories: 320
  • Sugar: 26g
  • Sodium: 105mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 55mg
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Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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