Indulge in a delightful fusion of zesty and sweet flavors with our special recipe for a Lemon Tart with Blueberry Topping. This exquisite dessert offers a symphony of tangy lemon custard paired with the burst of freshness from plump blueberries. Whether you’re a seasoned baker or a novice in the kitchen, this tart is a surefire way to impress your friends and family. With its vibrant colors and tantalizing taste, this dessert is perfect for any occasion.

Brief History:
The combination of lemon and blueberries has been a cherished flavor profile in the world of desserts for generations. Lemon tarts have their roots in French cuisine, while blueberries have been a beloved ingredient in American desserts. The fusion of these two elements creates a harmonious blend of cultures and flavors, making this tart a true culinary masterpiece.

Preparation Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8


For the Tart Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 2 tablespoons ice water

For the Lemon Filling:

  • 4 large eggs
  • 1 cup granulated sugar
  • 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
  • Zest of 2 lemons
  • 1/4 cup heavy cream
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt

For the Blueberry Topping:

  • 1 1/2 cups fresh blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon water
  • 1 teaspoon lemon juice


Tart Crust:

  1. In a food processor, combine the flour, cold cubed butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
  2. Add the egg yolk and ice water. Pulse again until the dough comes together and forms a ball.
  3. Turn the dough out onto a lightly floured surface, knead it briefly, then shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
  4. Preheat your oven to 375°F (190°C).
  5. Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan, pressing it into the corners and trimming any excess. Prick the bottom with a fork.
  6. Line the tart crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the weights and parchment paper, then bake for an additional 10 minutes or until golden brown. Let it cool.

Lemon Filling:

  1. In a bowl, whisk together the eggs and sugar until well combined.
  2. Stir in the lemon juice, lemon zest, heavy cream, cornstarch, and salt until the mixture is smooth.
  3. Pour the lemon filling into the cooled tart crust.
  4. Bake for 25-30 minutes or until the filling is set and slightly golden. Let the tart cool to room temperature.

Blueberry Topping:

  1. In a saucepan, combine the fresh blueberries, sugar, water, and lemon juice.
  2. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens (about 5-7 minutes).
  3. Let the blueberry topping cool slightly before spreading it evenly over the lemon tart.


Serving Size: 1 slice (1/8 of the tart)
Calories: 355
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 120mg
Sodium: 157mg
Total Carbohydrates: 46g
Dietary Fiber: 1g
Sugars: 27g
Protein: 4g

The Lemon Tart with Blueberry Topping is a masterpiece of flavor and elegance. Its buttery crust, silky lemon filling, and vibrant blueberry topping come together to create a dessert that’s not only visually stunning but also incredibly delicious. Whether you serve it at a special event or simply indulge in it as a treat for yourself, this tart is sure to become a favorite in your repertoire of desserts. Enjoy the delightful combination of tart and sweet in every bite!

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