Ultimate Lemon Blueberry Tart RecipePerfect for spring and summer celebrations, this tart combines a buttery shortbread crust, creamy lemon filling, and a vibrant blueberry swirl. This recipe is flexible, quick, and answers key kitchen questions for busy home cooks.

Lemon Blueberry Tart Recipe

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Ingredients

For the Shortbread Crust:

1 1/4 cups 156g all-purpose flour
1/2 cup 100g granulated sugar
1/2 cup 115g unsalted butter, melted
1/4 tsp salt
1/2 tsp vanilla extract

For the Lemon Filling:

1 can 14 oz full-fat sweetened condensed milk
1/4 cup fresh lemon juice 2–3 lemons
1 tsp lemon zest
1 egg yolk

For the Blueberry Swirl:

1 cup fresh or frozen blueberries
2 tsp granulated sugar
1 tsp lemon juice

Instructions

Step 1: Prepare the Blueberry Sauce

In a small saucepan, combine blueberries, sugar, and lemon juice.
Cook over medium heat until berries break down and sauce thickens (about 5 minutes).
Let cool slightly, then strain through a fine mesh sieve if you prefer a smooth sauce. Set aside.

Step 2: Make the Shortbread Crust

Preheat oven to 350°F (177°C).
Mix melted butter, sugar, salt, and vanilla extract in a bowl. Add flour and combine until it forms a dough.
Press the dough evenly into a 9-inch tart pan. Prick the bottom with a fork to prevent puffing.
Pre-bake the crust for 10–12 minutes until lightly golden. Set aside to cool slightly.

Step 3: Prepare the Lemon Filling

In a medium bowl, whisk sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth.

Step 4: Assemble the Tart

Pour the lemon filling into the pre-baked crust.
Drop small spoonfuls of blueberry sauce onto the filling. Use a toothpick to create swirls for a decorative effect.

Step 5: Bake the Tart

Bake for 15–18 minutes, or until the center is just set (slightly jiggles).
Remove from oven and let cool to room temperature, then chill in the fridge for at least 2 hours before serving.

Frequently Asked Questions

Can I use frozen blueberries?

Yes, frozen blueberries work well for the swirl. Thaw them slightly and follow the same cooking instructions.

Is this recipe beginner-friendly?

Absolutely! The shortbread crust is easy to handle, and the filling only requires a few ingredients.

Can I prepare this tart in advance?

Yes! The tart holds beautifully in the fridge for up to 3 days, making it perfect for parties or meal prep.

What if I prefer a graham cracker crust?

While a graham cracker crust adds a different flavor, it’s less sturdy for this wet filling. We recommend sticking to the shortbread crust for best results.

What other variations can I try?

Lime Tart: Replace lemon juice/zest with lime.
Berry Swirl Options: Substitute blueberries with raspberries, strawberries, or blackberries. Adjust sugar as needed.
Mini Tarts: Use mini tart pans. Reduce bake time to 9–10 minutes.

Can I use an air fryer to bake this tart?

For mini tarts, yes! Preheat the air fryer to 325°F (163°C). Bake for 8–10 minutes or until set.

Does this recipe work for dietary restrictions?

This tart can be made gluten-free by using a 1:1 gluten-free flour blend for the crust. For a dairy-free option, substitute condensed milk with coconut condensed milk.

Serving Suggestions

Top with whipped cream or fresh mint for added elegance.
Pair with a glass of iced tea or lemonade for a refreshing treat.

With this recipe, you’ll have a stunning, versatile dessert that comes together with minimal fuss. Whether hosting a brunch or enjoying a quiet evening at home, this lemon blueberry tart is sure to impress!