Lemon Blueberry Tart Recipe

I knew a tart or pie version of our beloved lemon blueberry cake would be a hit in my household AND with many of you reading this. I’m always dreaming up ways to use this unbeatable flavor combination such as lemon blueberry muffins or lemon blueberry cupcakes. A beautiful tart with tons of fresh flavor was definitely my imagination’s top choice. I cannot wait for you to try this one.

Lemon Blueberry Tart Details

Texture: I went back and forth about which type of crust to use for this lemon tart, but shortbread seemed most fitting. It’s pleasantly crumbly with a flaky texture that melts in your mouth. The crust contrasts perfectly with the creamy and lush filling on top, making this one of our favorite spring dessert recipes and Easter brunch recipes. Flavor: If I were to describe the taste of pure sunshine, it would definitely be this lemon blueberry tart. The lemon flavor is delightfully fresh and bright, and there’s just enough tang to complement all the sweetness. You really only need a small slice since there’s such a strong punch of flavor, but honestly I’ve never witnessed anyone stopping at 1 serving. (HA!) Ease: There are 3 components to the tart and each must be prepared separately, but there’s nothing really complicated about the entire process. Take your time and read through the recipe before you start. Time: It only takes about an hour to prep and bake the tart. But you’ll want to cool and chill it before serving, so set aside a few hours to complete the entire recipe. It’s wonderful when made the day ahead, too! Oatmeal lemon crumble bars are another excellent option for an even quicker lemony treat.

3 Parts to This Recipe

Can I Use a Graham Cracker Crust Instead?

A graham cracker crust will fall apart and crumble under this wet filling, so I suggest sticking with the shortbread crust for this recipe. If you wish to use a graham cracker crust, make these lemon blueberry cheesecake bars instead. The shortbread crust dough is thick and a little greasy—don’t be nervous if it looks a little wet. Press it tightly into your pan and pre-bake it before adding the filling.

Creamy Lemon Tart Filling

You need one 14 ounce (weight) can of full-fat sweetened condensed milk, lemon juice and zest, and 1 egg yolk. That’s it. Fresh lemon juice is best. Here is a wonderful juicer if you don’t have one and if you need a recommendation for a zester, I use and love this one. Spread the filling into the pre-baked crust. I recommend making the blueberry sauce first so it’s ready when you need it. The recipe moves pretty quickly once you begin pre-baking the crust.

How to Make Mini Lemon Blueberry Tarts

Try using this recipe for about 10 mini tarts in mini tart pans. I don’t recommend a muffin pan for turning this recipe into mini tarts. Divide crust mixture between each mini tart pan (bake these in batches if you have less than 10), press firmly into the bottom, and bake for 8 minutes to help set the crust. It’s usually easiest to bake mini tart pans on a larger baking sheet. No need to poke holes in the crust before adding the filling as directed for the full size tart below. Pour filling into warm crusts, drop a few tiny spoonfuls of blueberry sauce on each, then swirl as directed below. Bake for 9-10 minutes or just until the centers no longer jiggle. Cool completely, then chill for at least 1 hour before removing from tart pans and serving. (Or serve in tart pans.)

Lemon Blueberry Tart Variations

If you want to switch up some flavors, be our guest! Here are the variations we tested. We’re unsure of the results outside of these listed changes, so let us know if you try anything else.