I still remember the first time I made this lemon blueberry tart: the kitchen smelled like a citrus grove, and the bright filling cut through the sweet, gentle burst of fresh berries. This is a simple, showstopping tart—bright lemon curd-like custard studded with juicy blueberries set in a crisp shell. People make it for spring brunches, summer gatherings, and anytime they want a dessert that feels both elegant and comforting. If you like vivid citrus desserts, it’s a must-try; for a slightly different texture you can compare it with a lemon cottage cheese cake I often make when I want something lighter.
Why you’ll love this dish
This tart balances tart and sweet in a way few desserts do. The lemon filling is tangy and silk-smooth, while the blueberries add bursts of fresh, juicy flavor and pretty color. Using a pre-made tart shell keeps the effort low but the result high—great when you want a dessert that looks homemade without a full day in the kitchen. It’s perfect for weekend brunches, potlucks, or an easy celebration dessert.
“Bright, fresh, and not too sweet—this tart became the highlight of our picnic.” — a favourite reviewer
How this recipe comes together
Quick overview: you whisk eggs and sugar until airy, fold in lemon, zest, and cornstarch for structure, add melted butter for richness, then gently fold in blueberries. The filling is poured into a ready tart shell and baked until set. The process takes about 10–15 minutes of prep and 25–30 minutes in the oven. If you enjoy citrus bakes, this method is similar in technique to other custard-style tarts and cakes like the lemon cottage cheese cake, but here the blueberries are folded in fresh so they stay plump.
What you’ll need
- 1 pre-made tart shell (9-inch recommended) — store-bought saves time; blind-bake only if the package instructs.
- 1 cup fresh blueberries — small berries work best for even distribution.
- 1 cup lemon juice — about 4–6 lemons depending on size and juiciness.
- 1 cup sugar — can reduce slightly if you prefer tarter.
- 4 large eggs — room temperature helps them whip up better.
- 1/4 cup unsalted butter — melted and cooled.
- 1 tablespoon lemon zest — finely grated for bright aroma.
- 1 tablespoon cornstarch — gives the filling body and helps it set.
Optional notes: swap up to half the sugar for a natural sweetener if you need to cut sweetness. If you don’t have cornstarch, use 2 tablespoons of all-purpose flour as a substitute, but the texture will be slightly different.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Place a rack in the center.
- Crack the eggs into a medium bowl. Add the sugar and whisk briskly until the mixture lightens and becomes a bit frothy.
- Stir in the lemon juice, lemon zest, and cornstarch. Whisk until completely smooth and lump-free.
- Pour in the melted butter and whisk again until the filling is glossy and combined.
- Gently fold the fresh blueberries into the filling so they don’t burst. Use a spatula and a light hand.
- Pour the mixture into the pre-made tart shell, spreading it out evenly.
- Bake for 25–30 minutes. The filling should be set at the edges and slightly wobbly in the center. A toothpick inserted near the center should come out mostly clean.
- Remove from the oven and let the tart cool on a rack. Chill for at least an hour before slicing for the cleanest cuts. Enjoy your tart!
Best ways to enjoy it
Serve slices chilled or at cool room temperature. A dollop of whipped cream or a spoonful of crème fraîche brightens each bite. For contrast, sprinkle a little extra lemon zest over the top or add a scattering of additional fresh blueberries just before serving. Pair it with a lightly sweetened iced tea or a fragrant herbal tea for afternoon gatherings.
How to store & freeze
- Refrigerator: Wrap leftover tart tightly with plastic wrap or keep in an airtight container. It will stay fresh 3–4 days.
- Freezing: Freeze individual slices wrapped in plastic and then foil for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: This tart is best eaten cold or at room temperature; avoid reheating in the microwave, which can make the filling watery.
- Safety: Because it contains eggs and fresh fruit, keep the tart refrigerated when not serving and discard after the recommended storage time.
Pro chef tips
- Bring eggs to room temperature before whisking; they emulsify better and give a silkier filling.
- Don’t over-stir the filling after adding blueberries. Overmixing can burst the berries and color the filling.
- If your tart shell is soft on the underside, blind-bake it for 8–10 minutes before filling to keep the base crisp.
- Cool the tart fully before slicing. A chilled tart slices much cleaner than a warm one.
Creative twists
- Citrus swap: Replace half the lemon juice with orange juice for a sweeter, mellower profile.
- Crust options: Use a graham cracker or almond meal crust for a nuttier flavour.
- Dairy-free: Use a plant-based butter alternative that melts and behaves similarly; texture will be slightly different.
- Topping ideas: Add a thin glaze of apricot jam for shine, or sprinkle toasted sliced almonds over each slice for crunch.
Your questions answered
Q: How long does this take from start to finish?
A: About 10–15 minutes active prep and 25–30 minutes baking, plus at least 1 hour chilling for best slicing — plan on roughly 1.5–2 hours total.
Q: Can I use frozen blueberries?
A: You can, but defrost and drain them first and pat dry. Frozen berries often release more juice and can tint the filling.
Q: Is cornstarch necessary?
A: Cornstarch helps the filling set without overcooking. If you don’t have it, use 2 tablespoons of flour, but expect a slightly denser texture.
Q: Can I make the tart ahead?
A: Yes. Make it the day before and chill overnight. It actually slices better after a full chill.
Q: How can I tell when it’s done?
A: The edges should be set and the center only slightly wobbly. A clean or mostly clean toothpick test works well.
Conclusion
For a classic bright dessert that looks elegant with minimal effort, this lemon blueberry tart delivers every time. If you’d like another detailed version to compare technique and ratios, check out this Lemon Blueberry Tart Recipe – Sally’s Baking Addiction.
Print
Lemon Blueberry Tart
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A simple, showstopping tart with bright lemon curd-like custard studded with juicy blueberries, set in a crisp tart shell.
Ingredients
- 1 pre-made tart shell (9-inch)
- 1 cup fresh blueberries
- 1 cup lemon juice
- 1 cup sugar
- 4 large eggs
- 1/4 cup unsalted butter (melted and cooled)
- 1 tablespoon lemon zest
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 350°F (175°C) and place a rack in the center.
- Crack the eggs into a medium bowl, add the sugar, and whisk briskly until the mixture lightens and becomes frothy.
- Stir in the lemon juice, lemon zest, and cornstarch until completely smooth and lump-free.
- Pour in the melted butter and whisk until the filling is glossy and combined.
- Gently fold the fresh blueberries into the filling.
- Pour the mixture into the pre-made tart shell, spreading it out evenly.
- Bake for 25–30 minutes, until set at the edges and slightly wobbly in the center.
- Remove from the oven and let cool on a rack; chill for at least an hour before slicing.
Notes
Serve with whipped cream or crème fraîche. Tastes best when chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American