Lemon Tart with Blueberry Sauce
Bright, tangy lemon tart with a jewel-toned blueberry swirl
This lemon tart delivers a sunny, silky lemon custard set in a crisp, buttery shortcrust and finished with a glossy blueberry sauce that adds sweet-tart contrast and color. The curd is bright but not overpowering — a quick tip: strain the lemon custard before baking if you want the smoothest possible surface. For another lemon-and-blueberry treat, try the easy lemon blueberry bread with lemon glaze for a portable option.
Why bakers reach for this recipe
This tart is approachable for home bakers: the crust comes together like a simple shortbread, the filling is whisked cold-ingredient-friendly, and the blueberry sauce is a one-pan finish. It’s versatile enough for weekend brunch, a light summer dessert, or a show-stopping centerpiece for a dinner party.
What home cooks praise most about it
Memorable features
- Bright citrus flavor balanced by just-right sweetness
- A firm, sliceable custard texture that still feels silky
- Short crust that adds a crumbly, buttery contrast
- Quick blueberry sauce that doubles as a topping or condiment
A concise baking roadmap
This overview shows how the pieces fit together: make the crust, blind-bake briefly, whisk and pour the lemon filling, finish baking until set, then simmer a quick blueberry sauce and spoon it over the cooled tart. For more blueberry-forward baking ideas, see this riff on muffins like the blueberry cream cheese muffins with streusel crumb topping.
Smart ways to prepare before you bake
Plan about 1 hour active time plus cooling. Bring eggs and butter to room temperature for easier mixing; zest lemons before juicing to avoid bitter pith; measure flour by spooning into the cup and leveling for consistent crust texture. If your tart pan is nonstick, place it on a baking sheet for easier handling.
Ingredients you’ll need
1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, 1/2 cup unsalted butter, softened, 1/4 teaspoon salt, 1 large egg yolk, 1/2 cup fresh lemon juice, 1 cup granulated sugar, 4 large eggs, 1 tablespoon lemon zest, 1 cup blueberries, 1/4 cup water, 2 tablespoons sugar (for blueberry sauce), 1 teaspoon lemon juice (for blueberry sauce)
Substitutions and shopping notes
- For a gluten-free crust, swap a 1:1 gluten-free flour blend (use the crust texture as your guide).
- Use superfine sugar for a smoother lemon curd; regular granulated works fine too.
- Fresh lemon juice gives the brightest flavor; bottled juice can be used in a pinch.
- Frozen blueberries can be substituted for the sauce — do not thaw completely before cooking.
Step-by-step baking instructions
- Heat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, powdered sugar, and salt. Cut the softened butter into the dry mix with a pastry cutter or fork until the mixture resembles coarse crumbs; stir in the egg yolk and work just until a dough forms.
- Press the dough evenly into the base and up the sides of a 9-inch tart pan. Bake on a sheet pan for 15–20 minutes, until the crust is lightly golden at the edges. Remove and cool slightly.
- In a clean bowl, whisk together the fresh lemon juice, granulated sugar, the four eggs, and lemon zest until the mixture is smooth and uniform.
- Pour the lemon mixture over the partially baked crust and return the tart to the oven. Bake another 20–25 minutes, or until the filling is set but still gives a faint jiggle in the center.
- Meanwhile, make the blueberry sauce by combining the blueberries, water, 2 tablespoons sugar, and 1 teaspoon lemon juice in a small saucepan. Cook over medium heat until the berries burst and the liquid reduces and thickens slightly.
- Allow the tart to cool to room temperature. Spoon or swirl the blueberry sauce over the top just before serving.
Timing and visual guidance to get it right
- Crust: look for even, light golden color around the rim (15–20 minutes).
- Filling: the center should no longer be liquid but should wobble slightly when nudged at 20–25 minutes. Overbaking will crack the curd.
- Blueberry sauce: simmer 6–8 minutes until berries break down and the sauce coats the back of a spoon.
- Cooling: cool fully for cleaner slices; chilling 1–2 hours will firm the curd further.
How to present and pair the tart
Serve slices chilled or at room temperature with a dollop of lightly whipped cream or a scoop of vanilla ice cream. For balanced contrast at a dinner, pair this dessert with savory mains or lighter cheeses; you might even serve alongside a grilled steak paired with a rich sauce like the cast iron bavette steak with whiskey garlic cream sauce for a bold menu pairing.
Serving ideas
- Brunch centerpiece with fresh berries and coffee
- After-dinner dessert with vanilla ice cream
- Small slices for a buffet or potluck offering
Keeping leftovers and warming directions
Store uncovered at room temperature for a few hours, then cover and refrigerate. The tart keeps well chilled for up to 3 days; blueberry sauce refrigerated in a separate container lasts 4–5 days.
Storage reminders
- Refrigerate within 2 hours for food safety.
- Reheat briefly at 200°F (95°C) if you prefer a slightly warmed slice (no more than 5–7 minutes).
- Freeze individual slices wrapped tightly for up to 1 month; thaw in the refrigerator.
Tools, shortcuts, and helpful techniques
Use a tart pan with a removable bottom to make slicing and serving easier. A food processor speeds up crust mixing and yields a flaky texture. Strain the cooked lemon filling through a fine mesh if you prefer a completely smooth custard.
Extra tips for smoother results
- Chill the dough 15 minutes if it’s too soft to press.
- Bring eggs to room temperature to help the filling set evenly.
- Use a silicone spatula to scrape the lemon mixture cleanly into the crust.
Easy variations and diet-friendly swaps
Swap the crust for a nut-based crust for a gluten-reduced version, or use a coconut oil–butter blend for a dairy-light option. Reduce sugar slightly if you prefer a tarter profile, and use a cornstarch slurry in the blueberry sauce for a thicker finish.
Quick swap suggestions
- Gluten-free: 1:1 GF flour blend for the crust
- Lower sugar: reduce granulated sugar in filling by 1/4 cup
- Vegan attempt: experiment with vegan butter and an egg replacer (texture will differ)
Nutrition estimate per serving
Per slice (1/8 of tart): Calories ~380 kcal, Protein ~6 g, Fat ~18 g, Carbohydrates ~52 g, Serving size: 1 slice (1/8 tart).
Notes on adjusting nutrition
- Reducing sugar in the curd lowers carbohydrates and calories modestly.
- Using light butter or reducing crust butter decreases total fat.
- Serving smaller slices or skipping ice cream will cut calories further.
Common questions answered
Q: Can I make this tart a day ahead?
A: Yes — the tart benefits from chilling at least an hour before serving and can be made a day ahead; store covered in the refrigerator and add the blueberry sauce just before serving for the brightest texture.
Q: Why did my lemon filling crack?
A: Overbaking or rapid temperature changes can cause cracks. Remove when set with a slight wobble in the center and allow it to cool gradually to room temperature.
Q: Can I use frozen blueberries for the sauce?
A: Yes — frozen berries work well. Cook them from frozen and extend simmer time by a couple of minutes to allow excess water to reduce.
Q: Is blind-baking the crust required?
A: A short initial bake helps the crust hold up to the wet filling and prevents sogginess; 15–20 minutes gives a reliable result.
Take a slice — and enjoy!
Give this lemon tart a try the next time you want a dessert that feels both elegant and easy. With a crisp crust, smooth lemon custard, and jewel-toned blueberry sauce, it’s a bright finish that’s hard to resist. For a complementary bite-sized lemon-and-blueberry snack, check out the blueberry and lemon zest cottage cheese bites, and if you like making sauces while you bake, the garlic cream sauce for seafood is a great technique crossover to practice.
Lemon Tart with Blueberry Swirl
Ingredients
Method
- Heat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, powdered sugar, and salt.
- Cut the softened butter into the dry mix until it resembles coarse crumbs; stir in the egg yolk until a dough forms.
- Press the dough into the base and up the sides of a 9-inch tart pan. Bake for 15–20 minutes, until lightly golden. Remove and cool slightly.
- In a clean bowl, whisk together the fresh lemon juice, granulated sugar, eggs, and lemon zest until smooth.
- Pour the lemon mixture over the partially baked crust. Bake for another 20–25 minutes, until set but still slightly jiggly in the center.
- Combine blueberries, water, sugar, and lemon juice in a saucepan over medium heat.
- Cook until the berries burst and the sauce thickens slightly, about 6–8 minutes.
- Allow the tart to cool to room temperature, then spoon or swirl the blueberry sauce over the top just before serving.
