Description
This Lemon Blueberry Tart features a buttery shortbread crust, creamy lemon filling, and a sweet-tart blueberry sauce. Elegant yet simple, it’s perfect for spring and summer occasions or whenever you need a fresh, citrusy treat.
Ingredients
Scale
For the 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
For the Shortbread Crust:
- ½ cup (113g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 cup (125g) all-purpose flour (spooned & leveled)
For the Lemon Filling:
- 1 (14-ounce) can full-fat sweetened condensed milk
- 6 Tablespoons (90ml) lemon juice (about 2 lemons)
- 1 teaspoon lemon zest (from 1 lemon)
- 1 large egg yolk
Optional Garnishes:
- Lemon slices, blueberries, leftover blueberry sauce, or whipped cream
Instructions
- Preheat and Prepare the Pan
Preheat oven to 350°F (177°C). Lightly grease a 9-inch tart pan with a removable bottom. Set aside. - Make the Blueberry Sauce
In a small saucepan, whisk together cornstarch and lemon juice (or water) until smooth. Add blueberries and sugar. Cook over medium heat, stirring constantly, until the berries burst and the sauce thickens, about 4–5 minutes. Set aside to cool. - Prepare the Shortbread Crust
Combine melted butter, sugar, vanilla extract, and salt in a medium bowl. Add flour and stir until a soft dough forms. Press the dough evenly into the prepared tart pan, covering the bottom and sides. Bake for 10–12 minutes or until lightly golden. Remove from oven and cool slightly. - Make the Lemon Filling
In a mixing bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth and creamy. Pour the filling into the slightly cooled crust. - Bake the Tart
Bake for 15–18 minutes, or until the edges are set but the center still jiggles slightly. Remove from the oven and cool completely at room temperature. - Add Blueberry Sauce and Chill
Once cooled, spoon blueberry sauce over the lemon layer, spreading evenly. Chill the tart in the refrigerator for at least 2 hours before serving. - Garnish and Serve
Garnish with lemon slices, fresh blueberries, whipped cream, or a drizzle of extra sauce. Serve chilled for the best texture and flavor.
Notes
Active prep time: ~25 minutes; baking and chilling add ~30 minutes of passive time.
For the brightest flavor, always use freshly squeezed lemon juice.
The tart can be made a day in advance and stored in the fridge until serving.