Stunning Blueberry Lemon Tart Recipe

Give it up, my sweet friend! You cannot resist the temptation of this recipe. I am literally vibrating with excitement to share this Stunning Blueberry Lemon Tart with you today. If you’re a fan of this flavor combo, you’ll adore our lemon blueberry trifle too.

It’s the kind of dessert that makes you do a little happy dance. We’re talking sunshine in a pastry shell. A buttery, crumbly crust filled with the most luscious, puckery-sweet lemon curd.

All topped with a glossy blanket of fresh blueberries. It’s a showstopper. It’s a flavor explosion. And it’s about to become your new favorite thing.

Recipe Overview

• Cuisine: American/French
• Category: Dessert
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes (plus chilling)
• Servings: 8

Do You Love This Recipe Too?

I fell head over heels for this tart at a little farm stand years ago. One bite and I was obsessed. The bright lemon! The juicy berries!

I knew I had to make it my own. After what felt like a million tests (a delicious job, I must say), I landed on this perfect version. It’s my pride and joy.

Every time I make it, friends beg for the recipe. Now, I’m handing it straight to you. Get ready for the compliments to roll in!

My Shopping List for This Recipe

This beauty needs just a few simple things. The magic is in how they come together. Fresh lemons and plump blueberries are the absolute stars here. They’re also perfect for a quick lemon blueberry bread.

Don’t skimp on them! You want that zingy, fresh flavor to sing.

Let’s Get Your Ingredients Ready

Okay, let’s line everything up. This makes the whole process so smooth and fun. Trust me, a little prep goes a long way!

• For the Crust:
  • 1 ½ 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 ½ cups granulated sugar
  • ½ cup fresh lemon juice (about 3-4 lemons)
  • Zest from 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 fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Bringing This Recipe to Life (Step-by-Step)

Here we go! The fun part. Put on some good music and let’s make some magic. Follow these steps and you’ll have a perfect tart.

Recipe

Stunning Blueberry Lemon Tart Recipe

Make Stunning Blueberry Lemon Tart Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Ashley Vaughn

Prep: 30 min | Cook: 35 min | Total: 1 hour

Serves: - 4 + bites

★ Rate 🖨 Print

Let’s Get Your Ingredients Ready

• For the Crust:1 ½ cups all-purpose flour ½ cup confectioners’ sugar ¼ teaspoon salt ½ cup (1 stick) cold unsalted butter, cubed 1 large egg yolk
• 1 ½ 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 ½ cups granulated sugar ½ cup fresh lemon juice (about 3-4 lemons) Zest from 2 lemons ½ cup (1 stick) unsalted butter, cut into pieces
• 4 large eggs
• 1 ½ cups granulated sugar
• ½ cup fresh lemon juice (about 3-4 lemons)
• Zest from 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 fresh lemon juice 1 teaspoon cornstarch mixed with 1 tablespoon water
• 2 cups fresh blueberries
• ¼ cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Bringing This Recipe to Life (Step-by-Step)

1

Preheat your oven to 350°F (175°C). Let’s get it hot and ready for our crust.

2

Make the crust dough. Pulse the flour, confectioners’ sugar, and salt in a food processor. Add the cold butter and pulse until it looks like coarse sand. Add the egg yolk and pulse until the dough just comes together.

3

Press the dough evenly into a 9-inch tart pan with a removable bottom. Use a measuring cup to really press it into the sides. Prick the bottom all over with a fork.

4

Bake the crust for 15-18 minutes, until it’s just lightly golden. Let it cool completely on a wire rack. This is a crucial step for a crisp base!

5

While the crust cools, make the lemon curd. Whisk the eggs, sugar, lemon juice, and zest in a medium saucepan. Cook over medium-low heat, whisking constantly, until it thickens. This takes about 8-10 minutes. Don’t stop whisking!

6

Remove the curd from the heat. Whisk in the butter, one piece at a time, until it’s all melted and the curd is super smooth and shiny.

7

Pour the warm lemon curd into the cooled crust. Smooth the top. Chill in the fridge for at least 3 hours, until completely set. I know, the wait is hard!

8

For the topping, combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the berries burst and release their juices, about 5 minutes.

9

Stir in the cornstarch slurry. Cook for 1 more minute until glossy and thickened. Let this cool completely before spreading it over your set lemon curd.

10

Finally, spread the blueberry topping over the chilled tart. Refrigerate for another 30 minutes to set the topping. Then, slice, serve, and prepare to be amazed!

Notes

Enjoy your homemade Stunning Blueberry Lemon Tart Recipe!

Did You Make This?

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1. Preheat your oven to 350°F (175°C). Let’s get it hot and ready for our crust.
2. Make the crust dough. Pulse the flour, confectioners’ sugar, and salt in a food processor. Add the cold butter and pulse until it looks like coarse sand. Add the egg yolk and pulse until the dough just comes together.
3. Press the dough evenly into a 9-inch tart pan with a removable bottom. Use a measuring cup to really press it into the sides. Prick the bottom all over with a fork.
4. Bake the crust for 15-18 minutes, until it’s just lightly golden. Let it cool completely on a wire rack. This is a crucial step for a crisp base!
5. While the crust cools, make the lemon curd. Whisk the eggs, sugar, lemon juice, and zest in a medium saucepan. Cook over medium-low heat, whisking constantly, until it thickens. This takes about 8-10 minutes. Don’t stop whisking!
6. Remove the curd from the heat. Whisk in the butter, one piece at a time, until it’s all melted and the curd is super smooth and shiny.
7. Pour the warm lemon curd into the cooled crust. Smooth the top. Chill in the fridge for at least 3 hours, until completely set. I know, the wait is hard!
8. For the topping, combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the berries burst and release their juices, about 5 minutes.
9. Stir in the cornstarch slurry. Cook for 1 more minute until glossy and thickened. Let this cool completely before spreading it over your set lemon curd.
10. Finally, spread the blueberry topping over the chilled tart. Refrigerate for another 30 minutes to set the topping. Then, slice, serve, and prepare to be amazed!

Fun Variations to Try Next Time

Once you master this classic, mix it up! It’s your kitchen playground.

Try a mix of raspberries and blueberries for a patriotic look. Swap the lemon for lime for a totally different tropical vibe. Or, fold a handful of fresh raspberries right into the lemon curd before pouring it into the crust for a marbled effect.

How to Store, Freeze, and Reheat

This tart is best friends with the fridge. Keep it covered and chilled for up to 3 days.

You can freeze the baked, cooled crust (without filling) for up to a month. Thaw before filling. I don’t recommend freezing the fully assembled tart, as the texture of the curd can change.

NUTRITION INFORMATION

• Calories: 480kcal
• Carbohydrates: 62g
• Protein: 5g
• Fat: 24g
• Saturated Fat: 14g
• Sugar: 45g

(Note: This is an estimate. Values can vary based on specific ingredients used.)

A Quick Q&A on This Recipe

Can I use frozen blueberries?

You can! No need to thaw them first. Just toss them frozen into the saucepan for the topping. They might release a bit more liquid, so you might need to cook the topping a minute or two longer.

My curd isn’t thickening! What did I do wrong?

Don’t panic! The most common issue is the heat. You need to keep it at a medium-low, gentle simmer. If it’s too low, it won’t thicken. If it’s too high, it might scramble. Just keep whisking patiently over that steady heat. It will thicken!

Do I really need a tart pan with a removable bottom?

I highly, highly recommend it. It makes getting those beautiful, clean slices out so incredibly easy. It’s a game-changer for presentation. If you’re serious about tarts, it’s a worth-it investment!

And there you have it! My absolute pride and joy in recipe form. This tart is everything I love about spring and summer baking. For a cozy, make-ahead breakfast that uses similar flavors, try our delicious blueberry baked oatmeal.

It’s bright, beautiful, and tastes like pure happiness. I am so excited for you to make this. Your kitchen is going to smell incredible.

I can’t wait to hear how yours turns out! Did you add your own twist? Please leave a comment and a rating below to let me know what you think!