Give it up, my sweet friend! You cannot resist the temptation of this Stunning Blueberry Lemon Tart. I mean, just look at it! If you love the classic combination of lemon and blueberry, you must try my Lemon Blueberry Bread for another easy, delicious treat.
It’s a total showstopper. A burst of sunshine on a plate. And the best part? It’s way easier to make than it looks.
We’re talking a buttery, crumbly crust. A luscious, tangy-sweet lemon filling that’s pure silk. And a crown of glossy, jammy blueberries that just screams summer. Are you ready for this? Let’s go!
Recipe Overview
- Cuisine: American/French
- Category: Dessert
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes (plus chilling)
- Servings: 8-10 slices
Do You Love This Recipe Too?
I am completely obsessed. This tart is my happy place.
My grandma used to make a simple lemon pie, and I’ve spent years chasing that perfect balance of tart and sweet. This recipe? This is it.
The first time I made it, I just stood there and stared. It was so pretty I almost didn’t want to cut it. Almost. One bite and I was hooked for life. The creamy lemon against the fresh berries is pure magic.
My Shopping List for This Recipe
This is a simple list, I promise! We need just a few key players for each layer of this masterpiece.
Fresh lemons and blueberries are the stars. For the crust, good butter is non-negotiable. That’s the secret to a perfect, flaky base.
Let’s Get Your Ingredients Ready
Gather everything before you start. It makes the whole process so smooth and fun. No frantic fridge searches!
Stunning Blueberry Lemon Tart Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Stunning Blueberry Lemon Tart Recipe!
Nutrition Information
- For the Crust:
- 1 ¼ cups all-purpose flour
- ½ cup confectioners’ sugar
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 1 large egg yolk
- For the Lemon Filling:
- 4 large eggs
- 1 ¼ cups granulated sugar
- ¾ cup fresh lemon juice (about 4-5 lemons)
- Zest of 2 lemons
- ½ cup (1 stick) unsalted butter, cut into pieces
- For the Blueberry Topping:
- 2 cups fresh blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tbsp water
Bringing This Recipe to Life (Step-by-Step)
Here we go! Follow these steps and you’ll have a masterpiece. Don’t rush the crust—it’s the foundation of everything.
- Preheat your oven to 375°F (190°C).
- Make the crust: In a food processor, pulse the flour, confectioners’ sugar, and salt. Add the cold butter and pulse until it looks like coarse crumbs.
- Add the egg yolk and pulse until the dough just starts to clump together. Trust me, don’t over-mix!
- Press the dough evenly into a 9-inch tart pan with a removable bottom. Chill for 15 minutes.
- Bake the crust for 15-18 minutes, until it’s lightly golden. Let it cool while you make the filling. Reduce oven to 350°F (175°C).
- Make the filling: Whisk the eggs, sugar, lemon juice, and zest in a saucepan. Cook over medium-low heat, whisking constantly, until it thickens (about 8-10 minutes).
- Remove from heat. Whisk in the butter, one piece at a time, until the filling is super smooth and creamy.
- Pour the warm filling into the cooled crust. Bake for 10-12 minutes, just until set. Let it cool completely.
- Make the topping: In a small pot, cook the blueberries, sugar, and lemon juice over medium heat until juicy. Stir in the cornstarch slurry and cook for 1-2 more minutes until glossy.
- Let the blueberry topping cool slightly, then spread it gently over the cooled lemon filling. Chill the whole tart for at least 2 hours before serving.
Fun Variations to Try Next Time
Once you master the classic, get creative! It’s your kitchen playground.
Swap the blueberries for raspberries or blackberries. They’re equally gorgeous and delicious.
Add a layer of sweetened mascarpone cheese under the blueberries for an extra creamy surprise. It’s insane.
Mix a tablespoon of fresh thyme or lavender into the crust flour for a subtle, herby twist. So fancy! For a fun, no-bake twist on this flavor combo, my Blueberry Lemon Crunch Cheesecake Tacos are a huge hit.
How to Store, Freeze, and Reheat
This tart keeps beautifully! Store it covered in the fridge for up to 3 days.
You can freeze the baked, cooled tart (without the berry topping) for up to a month. Thaw in the fridge overnight and add fresh berries or the cooked topping before serving.
I don’t recommend reheating it. It’s meant to be served cold and creamy. Perfection!
NUTRITION INFORMATION
- Calories: ~380 kcal
- Carbohydrates: 48g
- Protein: 4g
- Fat: 20g
- Saturated Fat: 12g
- Sugar: 35g
A Quick Q&A on This Recipe
Can I use frozen blueberries?
You can! No need to thaw. Just toss them straight into the pot. You might need to cook the topping a minute or two longer.
My filling is a bit runny. What happened?
No panic! You probably just needed to cook the lemon curd a little longer. It should coat the back of a spoon thickly. It will also firm up a ton in the fridge.
Do I really need a tart pan?
For the best look, yes. The fluted edges and removable bottom are game-changers. But in a pinch, a deep-dish pie plate works—just be gentle serving it!
And there you have it! My all-time favorite spring and summer tart. It’s the dessert you make when you want to impress, or just treat yourself to something spectacular.
Every single bite is a party. The bright lemon, the sweet berries, that melt-in-your-mouth crust… it’s pure joy. I’m so excited for you to try it. If you’re looking for the ultimate no-fuss summer dessert, you have to see my No-Bake Blueberry Lemon Crunch Cheesecake Tacos: A Summer Hit!
I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
