This Lemon Blueberry Tart is bright, refreshing, and bursting with sweet-tart flavor. A buttery crust holds a smooth lemon filling topped with juicy blueberries for a dessert that’s as beautiful as it is delicious. I love making this tart when I want something light yet indulgent, especially in spring and summer when blueberries are at their best.
Why You’ll Love This Recipe
I love this tart because it strikes the perfect balance between tangy and sweet. The lemon filling is silky and vibrant, while the fresh blueberries add color and freshness. The crust is crisp and buttery, making each bite irresistible. It’s a show-stopping dessert that’s surprisingly easy to make and always impresses.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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All-purpose flour
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Powdered sugar
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Salt
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Unsalted butter (cold and cubed)
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Cold water (as needed)
For the lemon filling:
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Eggs
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Sugar
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Lemon zest
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Fresh lemon juice
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Cornstarch or flour (to thicken)
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Unsalted butter (melted and slightly cooled)
For the topping:
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Fresh blueberries
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Optional: powdered sugar or lemon zest for garnish
Directions
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I preheat the oven to 350°F (175°C).
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To make the crust, I combine flour, powdered sugar, and salt in a bowl. I cut in the cold butter until the mixture resembles coarse crumbs.
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I press the dough evenly into a tart pan and prick the bottom with a fork. Then, I bake the crust for 15–18 minutes or until lightly golden. I let it cool slightly.
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For the filling, I whisk together the eggs, sugar, lemon zest, lemon juice, and cornstarch until smooth.
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I stir in the melted butter and pour the filling into the pre-baked crust.
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I bake the tart for 20–25 minutes, or until the filling is just set. I let it cool completely at room temperature.
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Once cool, I top the tart with fresh blueberries and chill it in the fridge for at least 1 hour before serving.
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Just before serving, I dust it with powdered sugar or add extra lemon zest for a decorative touch.
Servings and timing
This recipe makes about 8 slices. It takes 20 minutes to prep and 40–45 minutes to bake and cool, so it’s ready in just over an hour, plus chill time.
Variations
Sometimes I mix the blueberries directly into the lemon filling before baking for a jammy texture. I’ve also made this tart with a graham cracker crust for a no-fuss version. If I want an extra-rich flavor, I swap half the lemon juice for orange juice.
Storage/reheating
I store the tart in the fridge, covered, for up to 3 days. It’s best served chilled or at room temperature. I don’t recommend freezing it, as the texture of the filling and crust can change.
FAQs
Can I use frozen blueberries?
Yes, but I thaw and drain them well first to avoid adding too much moisture to the tart.
What kind of tart pan should I use?
I usually use a 9-inch tart pan with a removable bottom for easy serving.
Can I make this tart ahead of time?
Definitely. I bake it the day before and store it in the fridge. I add the blueberries and garnish just before serving.
How do I keep the crust from getting soggy?
I let the crust cool completely before pouring in the filling. Baking the crust until golden also helps it stay crisp.
Is this tart very lemony?
Yes, it has a strong lemon flavor balanced by the sweetness of the blueberries. I adjust the amount of zest or sugar if I want it milder.
Conclusion
This Lemon Blueberry Tart is one of my favorite desserts when I want something fresh, fruity, and elegant. It’s easy to put together and delivers bright citrus flavor with every bite. Whether I’m serving it for a celebration or just treating myself, this tart always brings a little sunshine to the table.
