If you’re looking for a Sweet Blueberry & Tart Lemon Dessert, this Lemon Blueberry Tart is a classic combination of juicy sweet blueberries and tangy lemon filling.
Ingredients (Serves 8)
For the Crust
1 cup (125 g) all-purpose flour
¼ cup (50 g) sugar
½ cup (115 g) melted unsalted butter
1 tsp vanilla extract
¼ tsp salt
For the Lemon Filling
1 can (14 oz / 400 g) sweetened condensed milk
6 tbsp fresh lemon juice
1 tsp lemon zest
1 egg yolk
For the Blueberry Sauce
1 cup fresh or frozen blueberries
2 tsp sugar
1 tsp cornstarch
2 tsp lemon juice
Garnish
Fresh blueberries
Lemon slices
Whipped cream (optional)
This style of tart combines a buttery crust, tangy lemon filling, and blueberry topping.
Instructions
Step 1: Make the Crust
1. Preheat oven to 175°C (350°F).
2. Mix melted butter, sugar, vanilla, and salt.
3. Stir in flour until a soft dough forms.
4. Press into a 9-inch tart pan.
5. Bake for 15–18 minutes until lightly golden.
6. Let cool.
Step 2: Prepare the Blueberry Sauce
1. Combine blueberries and sugar in a saucepan over medium heat.
2. Cook for 3–4 minutes, gently crushing some berries.
3. Mix cornstarch with lemon juice and stir into the berries.
4. Cook another 1–2 minutes until thickened.
5. Cool completely.
Step 3: Make the Lemon Filling
1. Whisk together:
Condensed milk
Lemon juice
Lemon zest
Egg yolk
2. Pour into the cooled crust.
3. Bake for 12–15 minutes until just set.
4. Cool, then refrigerate for at least 2 hours.
Step 4: Assemble
1. Spoon blueberry sauce over the chilled lemon filling.
2. Decorate with fresh blueberries and lemon slices.
3. Chill for 30 minutes before serving.
Taste Profile
Sweetness: Fresh blueberries and condensed milk provide natural sweetness.
Tartness: Lemon juice and zest create a bright, tangy flavor.
Texture: Crisp buttery crust, creamy lemon layer, and juicy blueberry topping.
Nutrition (Approximate Per Slice)
Calories: 300–380
Carbohydrates: 40–50 g
Fat: 12–18 g
Protein: 4–6 g
Tips
Let the tart chill overnight for the best flavor.
Fresh blueberries are ideal, but frozen work well too.
For extra lemon flavor, add an additional teaspoon of zest.
This dessert balances the sweetness of blueberries with the sharpness of lemon, making it especially popular in spring and summer.