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Lemon Blueberry Tart

A simple and delicious dessert featuring a buttery tart shell filled with a zesty lemon filling and plump blueberries, perfect for family gatherings or special occasions.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Tart
  • 1 count pre-made tart shell Use a frozen tart shell if needed; bake according to package instructions.
For the Filling
  • 1 cup fresh blueberries Can substitute with frozen blueberries, thawed and drained.
  • 1 cup lemon juice
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 count egg yolks Whisk in a separate bowl before adding to the mixture.
  • 1/4 cup butter Can substitute with a dairy-free alternative such as coconut oil.
  • Zest of 1 count lemon
  • As needed dollop whipped cream For serving.

Method
 

Preparation
  1. If using a frozen tart shell, bake it according to the package instructions until golden brown. Allow it to cool completely.
Making the Filling
  1. In a medium saucepan, combine lemon juice, sugar, cornstarch, salt, and egg yolks. Whisk together until smooth.
  2. Place the saucepan over medium heat. Continuously stir the mixture until it thickens—about 5 to 7 minutes.
  3. Once thickened, remove from heat and stir in the butter and lemon zest until well combined.
Assembling the Tart
  1. Gently fold in the fresh blueberries, ensuring they’re evenly distributed in the filling.
  2. Pour the lemon and blueberry mixture into the cooled tart shell, smoothing the top with a spatula.
Chilling and Serving
  1. Refrigerate the tart for at least 2 hours to allow it to set.
  2. Top with a dollop of whipped cream before serving and enjoy!

Notes

Store leftover tart in the refrigerator for up to 3 days. Can freeze individual slices for up to a month. Best served cold or at room temperature.