This lemon blueberry tart has an easy to make shortbread crust, a tangy lemon filling, and a blueberry swirl. This is the perfect summertime dessert!
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🍋The Best Tart for Summer
Tarts (like this one) are perfect for summer because they are easy to make, are almost no-bake, and use up juicy summer berries!
This lemon blueberry tart is so fresh and perfect for summer. It has bright flavours from the lemon filling, and the homemade blueberry sauce pairs perfectly with it!
The shortbread crust is so easy to make - no rolling dough out. You just press the dough into the bottom and up the sides of the tart pan. Then bake for 15 minutes until golden. That's the only time you need to use the oven for this recipe. Everything else is done on the stove top.
🥘Ingredients
Ingredient Notes
- Lemons - fresh lemons are needed for this recipe because you use the zest and juices.
- Unsalted butter - Salted butter can be substituted. Omit the extra salt in the recipe.
- Eggs - You will need 6 large eggs for this recipe, but will only use the yolks for 3 of them. Use 2 of the egg whites to make this recipe!
- Blueberries - Fresh or frozen blueberries can be used in this recipe. Don't thaw frozen blueberries before using them in this recipe.
🔪Instructions
Blueberry Sauce
Add cornstarch and lemon juice to a small bowl and whisk together. Set aside.
Add blueberries and sugar to a medium saucepan. Cook over medium heat until blueberries have released their juices. Mash the blueberries lightly then turn down the heat to a simmer.
Give the cornstarch/lemon juice mixture another whisk, then add to the saucepan. Stir together and simmer until the blueberry sauce has thickened. Remove blueberry sauce from heat and let cool to room temperature. This can also be made a day ahead and stored in the refrigerator overnight.
Tart Crust
Mix melted butter, sugar, vanilla, salt, and flour together in a large mixing bowl. Mix until the mixture comes together and in a large slightly greasy clump.
Press dough into the bottom and up the sides of a tart pan with removeable bottom. No need to grease the tart pan before using. Bake in a preheated oven at 350°F (180°C) for 15-18 minutes, or until lightly browned. Let cool at room temperature.
Lemon Filling
Add sugar, butter, lemon zest and juice, and eggs to a large saucepan. Cook over medium heat, stirring consistently. Cook until filling thickens and can coat the back of a wooden spoon.
Spoon filling evenly into the bottom of the tart crust. Add blueberry sauce in spoonfuls over the lemon filling. Use a knife and drag it through the blueberry sauce to swirl it through the lemon filling. Cool in the refrigerator for at least 2 hours or overnight.
✔️Expert Tips
- Switch up some flavours if you like. Make a different berry swirl (raspberry or strawberry), or change the filling from lemon to a lime filling!
- You can make the blueberry sauce the day before. Warm on the stove the next day if it seems to thick.
- I suggest using a tart pan with removable bottom for this recipe. It will be way neater to cut slices out of this tart if it's removed out of the pan first.
- If you would like the blueberry sauce smoother, use a blender to puree the sauce.
💭FAQs
You can make the blueberry sauce a day ahead. Store in the refrigerator overnight. The whole tart needs to chill for at least 2 hours or overnight as well.
Wrap with plastic wrap and store in a freezer bag for up to 3 months. Thaw in the refrigerator overnight.
🔖Related Recipes
📋 Recipe
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Lemon Blueberry Tart
Equipment
- 1 tart pan with removable bottom
Ingredients
Blueberry Sauce
- 1 teaspoon cornstarch
- 2 tablespoons lemon juice
- 1 cup blueberries
- 1 tablespoon granulated sugar
Tart Crust
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup all purpose flour
Lemon Filling
- ¾ cup granulated sugar
- ½ cup unsalted butter
- 2 tablespoons lemon zest
- ½ cup lemon juice
- 3 large eggs
- 3 large egg yolks
Instructions
Blueberry Sauce
- Add cornstarch and lemon juice to a small bowl and whisk together. Set aside.
- Add blueberries and sugar to a medium saucepan. Cook over medium heat until blueberries have released their juices. Mash the blueberries lightly then turn down the heat to a simmer.
- Give the cornstarch/lemon juice mixture another whisk, then add to the saucepan. Stir together and simmer until the blueberry sauce has thickened.
- Remove blueberry sauce from heat and let cool to room temperature. This can also be made a day ahead and stored in the refrigerator overnight.
Tart Crust
- Preheat oven to 350°F (180°C).
- Mix melted butter, sugar, vanilla, salt, and flour together in a large mixing bowl. Mix until the mixture comes together and in a large slightly greasy clump.
- Press dough into the bottom and up the sides of a tart pan. No need to grease the tart pan before using.
- Bake in preheated oven for 15-18 minutes, or until lightly browned. Let cool at room temperature.
Lemon Filling
- Add sugar, butter, lemon zest and juice, and eggs to a large saucepan. Cook over medium heat, stirring consistently.
- Cook until filling thickens and can coat the back of a wooden spoon.
- Spoon filling evenly into the bottom of the tart crust. Add blueberry sauce in spoonfuls over the lemon filling. Use a knife and drag it through the blueberry sauce to swirl it through the lemon filling.
- Cool in the refrigerator for at least 2 hours or overnight. Store leftovers in the refrigerator.
Notes
- Switch up some flavours if you like. Make a different berry swirl (raspberry or strawberry), or change the filling from lemon to a lime filling!
- You can make the blueberry sauce the day before. Warm on the stove the next day if it seems to thick.
- I suggest using a tart pan with removable bottom for this recipe. It will be way neater to cut slices out of this tart if it's removed out of the pan first.
- If you would like the blueberry sauce smoother, use a blender to puree the sauce.
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