I just finished a Lemon And Blueberry Tart that somehow squeezes silky lemon filling and a swirled blueberry sauce into a buttery shortbread shell and I’m not sharing.

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I’m obsessed with this Lemon Blueberry Tart because it hits bright and creamy in the mouth and still lets the crust do its buttery thing. I love the tang of lemon mashed up with a punchy blueberry sauce that streaks through every bite.

But it’s the shortbread crust with cold unsalted butter that makes me keep coming back, flaky and honestly unfair. I adore the contrast between silky lemon filling and jammy fresh blueberries.

Makes me drop whatever I’m doing. Messy, tart, and impossible to resist.

I’ll eat the whole tart every time always. I make no excuses when it’s on.

Ingredients

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Flour gives structure and that buttery crumbliness.
Powdered sugar sweetens and keeps crust tender.
Salt wakes up flavors, not salty.
Cold butter makes flaky, tender crust.
Yolk adds richness and helps bind.
Vanilla adds warmth and tiny sweet depth.
Cream cheese makes filling lush and tangy.
More powdered sugar balances the tang.
Bright lemon juice gives sharp citrus punch.
Zest amps aroma, little bursts of lemon.
Cold cream whips into silky, airy topping.
Plus vanilla softens the cream’s edge.
Blueberries add juiciness and that fruity pop.
Sugar sweetens berries and makes them glossy.
A splash of lemon lifts the berry sauce.
Cornstarch thickens sauce so it clings.
Fresh berries make it pretty and fresh.
Basically extra zest gives a final zing.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour, plus extra for dusting

1/2 cup (60 g) powdered sugar, packed

1/4 teaspoon fine salt

1/2 cup (113 g) unsalted butter, cold and cut into cubes

1 large egg yolk

1 teaspoon vanilla extract

8 ounces (225 g) cream cheese, softened

3/4 cup (90 g) powdered sugar, sifted

1/2 cup (120 ml) freshly squeezed lemon juice, about 2 to 3 lemons

2 teaspoons lemon zest, packed

1 cup (240 ml) heavy cream, cold

1 teaspoon vanilla extract, optional

1 cup (150 g) fresh or frozen blueberries, for sauce

1/4 cup (50 g) granulated sugar, for blueberry sauce

1 tablespoon lemon juice, for blueberry sauce

1 teaspoon cornstarch mixed with 1 tablespoon cold water, for thickening

Fresh blueberries and extra lemon zest for garnish, optional

How to Make this

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1. Make the shortbread crust: whisk 1 1/2 cups (190 g) all purpose flour, 1/2 cup (60 g) powdered sugar and 1/4 teaspoon fine salt in a bowl, cut 1/2 cup (113 g) cold cubed unsalted butter in with a pastry cutter or your fingers until it looks like coarse crumbs, then stir in 1 large egg yolk and 1 teaspoon vanilla extract until it comes together; if it seems dry add a teaspoon of cold water at a time until it holds.

2. Press the dough into a 9-inch tart pan with a removable bottom, pressing evenly up the sides and base, prick the base with a fork, chill in the fridge for 20 to 30 minutes so it firms up and won’t shrink while baking.

3. Preheat oven to 350°F (175°C). Line the chilled crust with parchment and fill with pie weights or dried beans, bake 15 minutes, remove weights and parchment, bake another 8 to 10 minutes until edges are lightly golden; let the crust cool completely on a rack before filling.

4. Make the creamy lemon filling: beat 8 ounces (225 g) softened cream cheese with 3/4 cup (90 g) sifted powdered sugar until smooth, then beat in 1/2 cup (120 ml) freshly squeezed lemon juice and 2 teaspoons packed lemon zest until fully combined and tangy.

5. Whip 1 cup (240 ml) cold heavy cream with 1 teaspoon optional vanilla extract until medium to stiff peaks form, don’t over whip or it will become grainy.

6. Fold the whipped cream gently into the lemon cream cheese mixture in thirds, use a spatula and a light hand so you keep it airy, you want a cool, fluffy filling not a dense mess.

7. Spoon or pipe the lemon filling into the cooled crust, smooth the top with an offset spatula, then chill in the fridge while you make the blueberry sauce so everything sets.

8. Make the blueberry sauce: combine 1 cup (150 g) fresh or frozen blueberries, 1/4 cup (50 g) granulated sugar and 1 tablespoon lemon juice in a small saucepan, simmer over medium low heat until the berries break down and it’s bubbling, about 6 to 8 minutes.

9. Stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water), cook another minute until thickened, remove from heat and let cool slightly; if you want a smooth sauce press it through a mesh, if you like texture keep the chunks.

10. Assemble and finish: drop spoonfuls of blueberry sauce over the chilled lemon filling and use a skewer or butter knife to create a swirl pattern, return to fridge for at least 2 hours to fully set; garnish with fresh blueberries and extra lemon zest before serving. Store chilled, best within 48 hours.

Equipment Needed

1. Mixing bowls (one medium for crust, one large for fillings)
2. Measuring cups and spoons and a kitchen scale for accuracy
3. Pastry cutter or your fingers and a whisk
4. 9-inch tart pan with removable bottom and a fork to prick the crust
5. Parchment paper and pie weights or dried beans
6. Electric mixer or hand mixer for cream cheese and whipping cream
7. Offset spatula and rubber spatula for folding and smoothing
8. Small saucepan and a fine mesh sieve (optional) for the blueberry sauce

FAQ

Q: Can I make the crust ahead of time?

A: Yes, you can. Make the crust, press it into the tart pan, wrap tightly in plastic and refrigerate up to 2 days or freeze up to 1 month. If frozen, thaw in the fridge before blind baking. Pro tip: chilling keeps the butter cold so the crust stays flaky, dont skip the chill.

Q: Do I have to blind bake the crust?

A: For this recipe you should blind bake it, otherwise the lemon filling can make the crust soggy. Bake with parchment and pie weights or dried beans until set and lightly golden, then cool before filling.

Q: Can I use frozen blueberries for the sauce?

A: Absolutely. Use them straight from the freezer, just give the sauce a little extra simmer time if they release a lot of liquid. Frozen berries often make a deeper flavor, which is nice with lemon.

Q: How do I get a smooth lemon cream cheese filling?

A: Make sure the cream cheese is very soft and beat it well with powdered sugar, then add lemon juice slowly. Strain the lemon juice if it's pulpy. If lumps appear, beat at medium speed until silky. Chill so it firms up before serving.

Q: My filling is too runny, what now?

A: Chill it longer, that usually fixes it. If it's still loose, whip a little more cold cream and fold in to thicken, or gently warm a tiny bit of cornstarch slurry and whisk into a small pan with a scoop of filling to thicken then cool and return to tart.

Q: How long will the tart keep and how should I store it?

A: Store covered in the fridge up to 3 days. The crust will soften over time so if you want crunch, store components separately and assemble just before serving. Bring to room temp 15 to 20 minutes before eating for best texture.

Lemon Blueberry Tart Recipe Substitutions and Variations

All purpose flour: swap with equal parts whole wheat pastry flour for a nuttier taste and a bit more structure, or use a 1:1 gluten free baking blend if you need it to be GF (tap the cup, dont pack it).
Unsalted butter: you can use chilled solid coconut oil or a neutral solid vegetable shortening in the same amount; coconut will add a faint coconut flavor and shortening makes the crust flakier but less buttery.
Cream cheese: mascarpone is the best 1:1 swap for a richer, silkier filling; for a lighter option try ricotta that’s been blended smooth, use about 1 1/4 cups ricotta for every 8 oz cream cheese.
Fresh lemon juice: if lemons arent available, use lime juice in equal amount for bright acidity, or bottled lemon concentrate at a slightly reduced volume (start with 3/4 of the amount and adjust to taste).

Pro Tips

1. Chill the crust well and don’t skimp on the cold butter. If the dough gets warm, pop it back in the fridge for 10 minutes before pressing it in the pan or it’ll shrink while baking. Also when blind baking, keep an eye on the edges; if they color too fast, tent with foil.

2. For a tangy but stable filling, make sure the cream cheese is soft but not melted. Beat it until smooth, then add lemon juice slowly and taste as you go. If it tastes too sharp, a tablespoon of powdered sugar will mellow it without making it sweet and cloying.

3. Whip the cream to medium-stiff peaks and fold gently, in thirds, with a big spatula. Don’t rush it or you’ll deflate the air and end up with a dense filling. If it starts to look grainy, stop immediately and chill the bowl for a few minutes before finishing.

4. For the blueberry sauce, simmer just until berries break down, then cool before adding to the tart. If you like a glossy, smooth sauce strain it, if you want texture leave the chunks. To avoid a runny topping, thicken a tiny bit more than you think you need; it will loosen a bit when chilled.

Lemon Blueberry Tart Recipe

Recipe by Francis Mead

0.0 from 0 votes

I just finished a Lemon And Blueberry Tart that somehow squeezes silky lemon filling and a swirled blueberry sauce into a buttery shortbread shell and I'm not sharing.

Servings

servings

Calories

516

kcal

Equipment: 1. Mixing bowls (one medium for crust, one large for fillings)
2. Measuring cups and spoons and a kitchen scale for accuracy
3. Pastry cutter or your fingers and a whisk
4. 9-inch tart pan with removable bottom and a fork to prick the crust
5. Parchment paper and pie weights or dried beans
6. Electric mixer or hand mixer for cream cheese and whipping cream
7. Offset spatula and rubber spatula for folding and smoothing
8. Small saucepan and a fine mesh sieve (optional) for the blueberry sauce

Ingredients

1 1/2 cups (190 g) all purpose flour, plus extra for dusting
1/2 cup (60 g) powdered sugar, packed
1/4 teaspoon fine salt
1/2 cup (113 g) unsalted butter, cold and cut into cubes
1 large egg yolk
1 teaspoon vanilla extract
8 ounces (225 g) cream cheese, softened
3/4 cup (90 g) powdered sugar, sifted
1/2 cup (120 ml) freshly squeezed lemon juice, about 2 to 3 lemons
2 teaspoons lemon zest, packed
1 cup (240 ml) heavy cream, cold
1 teaspoon vanilla extract, optional
1 cup (150 g) fresh or frozen blueberries, for sauce
1/4 cup (50 g) granulated sugar, for blueberry sauce
1 tablespoon lemon juice, for blueberry sauce
1 teaspoon cornstarch mixed with 1 tablespoon cold water, for thickening
Fresh blueberries and extra lemon zest for garnish, optional

Directions

Make the shortbread crust: whisk 1 1/2 cups (190 g) all purpose flour, 1/2 cup (60 g) powdered sugar and 1/4 teaspoon fine salt in a bowl, cut 1/2 cup (113 g) cold cubed unsalted butter in with a pastry cutter or your fingers until it looks like coarse crumbs, then stir in 1 large egg yolk and 1 teaspoon vanilla extract until it comes together; if it seems dry add a teaspoon of cold water at a time until it holds.
Press the dough into a 9-inch tart pan with a removable bottom, pressing evenly up the sides and base, prick the base with a fork, chill in the fridge for 20 to 30 minutes so it firms up and won’t shrink while baking.
Preheat oven to 350°F (175°C). Line the chilled crust with parchment and fill with pie weights or dried beans, bake 15 minutes, remove weights and parchment, bake another 8 to 10 minutes until edges are lightly golden; let the crust cool completely on a rack before filling.
Make the creamy lemon filling: beat 8 ounces (225 g) softened cream cheese with 3/4 cup (90 g) sifted powdered sugar until smooth, then beat in 1/2 cup (120 ml) freshly squeezed lemon juice and 2 teaspoons packed lemon zest until fully combined and tangy.
Whip 1 cup (240 ml) cold heavy cream with 1 teaspoon optional vanilla extract until medium to stiff peaks form, don’t over whip or it will become grainy.
Fold the whipped cream gently into the lemon cream cheese mixture in thirds, use a spatula and a light hand so you keep it airy, you want a cool, fluffy filling not a dense mess.
Spoon or pipe the lemon filling into the cooled crust, smooth the top with an offset spatula, then chill in the fridge while you make the blueberry sauce so everything sets.
Make the blueberry sauce: combine 1 cup (150 g) fresh or frozen blueberries, 1/4 cup (50 g) granulated sugar and 1 tablespoon lemon juice in a small saucepan, simmer over medium low heat until the berries break down and it’s bubbling, about 6 to 8 minutes.
Stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water), cook another minute until thickened, remove from heat and let cool slightly; if you want a smooth sauce press it through a mesh, if you like texture keep the chunks.
Assemble and finish: drop spoonfuls of blueberry sauce over the chilled lemon filling and use a skewer or butter knife to create a swirl pattern, return to fridge for at least 2 hours to fully set; garnish with fresh blueberries and extra lemon zest before serving. Store chilled, best within 48 hours.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.