This Lemon Blueberry Tart is a slice of heaven that combines the bright, zesty flavor of fresh lemons with sweet-tart blueberries, all nestled in a buttery shortbread crust. The beautiful purple swirls against the creamy yellow filling make this dessert as gorgeous as it is delicious. Perfect for spring gatherings, summer picnics, or whenever you need a refreshing dessert that looks impressive but requires minimal effort!

Why You’ll Love This Recipe

Perfect Balance of Flavors: The tangy lemon filling and sweet blueberry swirls create a magical combination that dances on your taste buds.
Impressive Presentation: With its gorgeous purple swirls against a bright yellow background, this tart looks like it came from a fancy bakery—but you made it yourself!
Make-Ahead Friendly: You can prepare components ahead of time or even freeze the finished tart, making it perfect for entertaining or treating yourself with minimal day-of effort.
Simple Ingredients: No complicated or hard-to-find ingredients here—just basic pantry staples that create something extraordinary when combined.

Ingredients You’ll Need

Blueberries: The star of the sauce, providing natural sweetness and that gorgeous purple color. Fresh or frozen work equally well—no need to thaw if using frozen!
Lemon juice and zest: Brings bright, tangy flavor that cuts through the sweetness and makes the whole dessert sing.
Cornstarch: A thickening agent for the blueberry sauce, giving it that perfect jammy consistency without being runny.
Butter: The foundation of our shortbread crust, providing richness and that melt-in-your-mouth texture.
Flour: Creates the structure for our buttery crust. Make sure to spoon and level it for the perfect texture.
Sweetened condensed milk: The magic ingredient that gives the filling its luxurious, creamy texture without requiring a complicated custard.
Egg yolk: Adds richness to the filling and helps it set properly during baking.
Vanilla extract: Enhances the flavor of the crust with its warm, aromatic notes.
Sugar: Sweetens both the crust and blueberry sauce, balancing the tartness of the lemon.

Variations

Fruit Swaps

Try raspberry or blackberry sauce instead of blueberry—follow the same sauce instructions but strain the seeds if you prefer a smoother texture.

Citrus Options

Orange or lime can replace lemon for a different flavor profile. For orange, use slightly less juice as it’s not as potent as lemon.

Crust Alternatives

Add 1/2 teaspoon of cinnamon or a tablespoon of lemon zest to the shortbread crust for an extra flavor dimension.

Topping Twists

Sprinkle 1/4 cup of white chocolate chips over the warm tart right after baking for a sweet contrast to the tangy filling.

How to Make Lemon Blueberry Tart

Step 1: Prepare the Blueberry Sauce

Mix cornstarch and lemon juice in a small bowl until dissolved. Warm blueberries and sugar in a saucepan over medium heat, mashing berries against the sides. Stir in the cornstarch mixture and cook for 2 more minutes until thickened. Set aside to cool slightly while you prepare the crust.

Step 2: Make the Shortbread Crust

Preheat your oven to 350°F. Mix melted butter, sugar, vanilla, and salt in a bowl. Add flour and stir until completely combined. The dough will be thick and a bit greasy—that’s perfect! Press firmly into a 9-inch tart pan, creating an even layer on the bottom and sides.

Step 3: Bake the Crust

Bake the crust for 15 minutes until the edges just start to turn golden. Remove from the oven and poke a few holes in the warm crust with a fork—this helps the filling adhere better.

Step 4: Prepare and Add the Filling

Whisk together condensed milk, lemon juice, lemon zest, and egg yolk until smooth. Pour this silky mixture into the warm crust, spreading it evenly.

Step 5: Create the Swirl Design

Drop spoonfuls of blueberry sauce all over the top of the filling. Using a toothpick or knife, gently swirl the sauce into the lemon filling, creating a beautiful marbled effect. Give the pan a gentle shake to help everything settle.

Step 6: Bake and Chill

Bake for 17-19 minutes, just until the center barely stops jiggling when tapped. Let it cool completely at room temperature, then refrigerate for at least 2 hours before serving.

Pro Tips for Making the Recipe

Don’t Overbake: The filling should still have a slight jiggle in the center when you remove it from the oven—it will continue to set as it cools.
Crust Packing: Use the bottom of a measuring cup to firmly pack the crust into the pan for the most even layer.
Room Temperature Ingredients: Let your egg yolk come to room temperature before mixing the filling for the smoothest texture.
Zest Before Juicing: Always zest your lemon before juicing it—it’s nearly impossible to zest once juiced!
Swirl Technique: For the prettiest swirls, use a light touch with your toothpick or knife—less is more here.

How to Serve

This tart shines on its own but can be elevated with a few simple additions:

Garnishes

Crown each slice with a dollop of whipped cream, a few fresh blueberries, and a thin lemon slice for a picture-perfect presentation.

Complementary Flavors

Serve with a scoop of vanilla ice cream or a drizzle of the reserved blueberry sauce for extra decadence.

Beverage Pairings

This tart pairs beautifully with Earl Grey tea, a glass of Prosecco, or a coffee with a splash of cream.

Make Ahead and Storage

Storing Leftovers

Cover any leftover tart tightly and refrigerate for up to a week. The flavors actually deepen after a day or two!

Freezing

The baked and cooled tart freezes beautifully for up to 3 months. Wrap it tightly in plastic wrap, then foil. Thaw overnight in the refrigerator before serving.

Reheating

This tart is best served chilled, but if you prefer it less cold, let it sit at room temperature for about 20 minutes before serving.

FAQs

Can I use bottled lemon juice instead of fresh?
Fresh is best for this recipe! Bottled lemon juice lacks the bright, vibrant flavor that makes this tart special. If you must use bottled, look for not-from-concentrate varieties and add extra zest to boost the flavor.

Why did my filling not set properly?
The most common reason is underbaking. The center should just barely stop jiggling when you remove it from the oven. Also, make sure you’re using full-fat sweetened condensed milk—fat-free versions won’t set up correctly.

Can I make this recipe gluten-free?
Absolutely! Simply swap the all-purpose flour for your favorite cup-for-cup gluten-free flour blend. The texture might be slightly different, but it will still be delicious.

How do I know when the tart is done baking?
This is key to success! The tart is done when the center looks set but still has a slight jiggle when you gently tap the pan. It will firm up as it cools. If it’s completely firm in the oven, you’ve overbaked it.

Final Thoughts

This Lemon Blueberry Tart brings together the perfect balance of sweet, tangy, and buttery flavors in each beautiful slice. It’s one of those rare recipes that’s both simple to make and guaranteed to impress. The vibrant colors and fresh flavors make it perfect for any occasion, from casual family dinners to special celebrations. Give this tart a try—I promise it’ll become one of your go-to dessert recipes!

Lemon Blueberry Tart Recipe