Lemon Blueberry Tart Recipe – Sally’s Baking

Cool, creamy, and downright refreshing, this lemon blueberry tart comes together with just 10 simple ingredients. The tender lemon filling rests in a flaky shortbread crust and is beautifully swirled with a homemade blueberry sauce. After one bite of this sweet, tangy, buttery tart, you won’t want to stop eating. It’s perfect for Mother’s Day, Father’s Day, spring or summer get-togethers, and any time you want to wow your family.

I’d been dreaming about turning the classic lemon blueberry cake flavors into a tart or pie for a while, knowing it would be a total favorite around my house and for many of you reading this. I’m always thinking about creative ways to enjoy this unbeatable combo—lemon blueberry muffins, glazed scones, babka, cupcakes—you name it. But a gorgeous tart bursting with fresh flavors was always at the top of my list. I’m so excited for you to try this one.

Judy, one of our readers, shared: “This recipe was amazing. Creamy, tangy, and not too sweet at all. The shortbread crust was simple to make and turned out perfectly. It looks fancy but is surprisingly easy. I loved having extra blueberry sauce and will definitely double it next time. A real keeper! ★★★★★”

• Texture: I debated which crust would best suit this lemon tart, and shortbread won hands down. It’s delightfully crumbly yet flaky and melts right in your mouth. That crumbly crust perfectly balances the rich, creamy filling on top. It’s definitely one of my favorite spring dessert recipes and a must for Easter brunch.
• Flavor: If sunshine had a taste, this lemon blueberry tart would be it. The lemon shines fresh and bright, cutting through the natural sweetness with just the right amount of tang. You’ll want only a small slice because the flavors pack a punch, but honestly, I’ve never seen anyone stop at just one (guilty as charged!).
• Ease: The tart has three parts, each made separately, but don’t let that intimidate you. It’s all pretty straightforward—just take your time, follow the steps, and you’ll be good to go.
• Time: You can whip up and bake the tart in about an hour. Just remember it needs to chill before serving, so give it a few hours in the fridge. It’s just as great if you make it a day ahead! If you want something quicker, try my oatmeal lemon crumble bars for that same lemony goodness in less time.

This lemon blueberry tart is bright and buttery with a soft, silky filling nestled in a flaky shortbread crust. It’s a dream of a dessert that’s simple to pull together with around 10 everyday ingredients—including a can of sweetened condensed milk and just a single egg yolk—and you won’t need any fancy gadgets to make it.

There are three simple parts: a shortbread crust that you press in and prebake for about 8–10 minutes, a creamy lemon filling that bakes quickly and then chills to set, and a homemade blueberry sauce that’s swirled into the filling before baking. It takes around an hour from start to finish, but you’ll want extra time for chilling. Honestly, it tastes even better made the day before.

• What’s inside: clear, step-by-step instructions for the crust, the silky lemon filling, and the fresh blueberry sauce.
• What I’ll teach you: how to get a tender, buttery shortbread crust, tricks for swirling the blueberry sauce to look pretty, and easy swaps like making mini tarts or swapping in lime or other berries.
• Helpful tips: timing advice, storage ideas, make-ahead notes, and troubleshooting tips so your tart comes out perfect every time.

Stick with me, and I’ll guide you through each step so you end up with a stunning, crowd-pleaser that tastes like a ray of sunshine on a plate.

Perfecting the Shortbread Crust

1. Buttery shortbread crust: I use this crust for all kinds of desserts, and it always reminds me of pie crust but without the fuss. No food processor or pastry cutter needed here! Just mix melted butter with sugar, vanilla, salt, and flour, then press the dough into your tart pan or pie plate. No chilling required beforehand. This crust is our go-to for raspberry streusel bars, apple pie bars, and it even doubles for lemon bars. Keep in mind, those desserts bake at different temperatures because they need longer cooking times. For this tart, bake the crust at 350°F (177°C).
2. Lemon filling: Many lemon tarts use a lemon curd, but this one is smooth, rich, and creamy. It’s similar to the filling I use in my creamy lemon pie, but I’ve cut this recipe in half and reduced the egg yolks. The egg yolk helps it set, but I wanted the final tart soft and tender. You’ll love this texture. We’re using just one egg yolk here.
3. Blueberry sauce swirl: You get pure blueberry flavor here without clutter. I keep the sugar low so the berries really shine. Simmer it briefly on the stove, cool just a bit, and then swirl some into the lemon filling before baking. You can strain the sauce if you want it lump-free. A toothpick or small knife works well for swirling.

Substitutions and Mix-Ins

A graham cracker crust doesn’t hold up well under this moist filling; it tends to fall apart. For this recipe, the shortbread crust is your best bet. But if you like graham cracker crusts, I’d suggest trying my lemon blueberry cheesecake bars instead—they handle it well.

The shortbread dough will feel thick and a bit greasy—that’s totally normal. Just press it firmly into your pan and pre-bake it before you add the filling.

Want to play around with flavors? Go for it! Here are a few swaps we tried. We don’t know how other changes will turn out, so if you test something new, please let me know.

1. Lime tart: Swap the lemon juice and zest for lime juice and zest. You can keep the blueberry swirl or leave it out. You could even try strawberry, raspberry, or blackberry swirls instead.
2. Strawberry swirl: Use 1 cup chopped fresh or frozen strawberries instead of blueberries. You won’t really notice the strawberry seeds in the baked tart, but you can strain the sauce through a fine sieve for an extra smooth texture.
3. Raspberry or blackberry swirl: Replace blueberries with 1 cup fresh or frozen raspberries or blackberries. Add one extra teaspoon of sugar (3 tsp total) to balance the tartness. Strain the sauce through a fine mesh sieve to remove seeds before swirling.
4. We haven’t tried other citrus besides lemon or lime. Orange zest or juice makes the tart very sweet and doesn’t provide the right tang, so I don’t recommend it. We also haven’t tested grapefruit for this recipe.

Ingredient Checklist

• melted butter
• sugar
• vanilla
• salt
• flour
• one 14-ounce can of full-fat sweetened condensed milk
• fresh lemon juice and zest
• a single egg yolk
• fresh or frozen blueberries

Step-by-Step Method

1. Make the blueberry sauce: simmer blueberries briefly on the stove until they break down, cool slightly, and strain if you want a smooth sauce.

2. Preheat the oven to 350°F (177°C).

   

3. Make the shortbread crust by mixing melted butter with sugar, vanilla, salt, and flour until combined.

4. Press the shortbread dough firmly into a tart pan (or divide between mini tart pans); if using mini pans, place them on a larger baking sheet.

   

5. Pre-bake the crust at 350°F for about 8–10 minutes to set.

6. Whisk together sweetened condensed milk, fresh lemon juice and zest, and the egg yolk until smooth to make the lemon filling.

   

7. Pour the lemon filling into the warm prebaked crust.

8. Dot the filling with several small spoonfuls of blueberry sauce.

   

9. Swirl the blueberry sauce into the lemon filling using a toothpick or small knife.

10. Bake the assembled tart for about 9–10 minutes, or until the center no longer jiggles.

    

11. Let the tart cool completely, then chill in the refrigerator for at least 1 hour (overnight is best) before serving.

    

Why This Tart Shines

This lemon blueberry tart strikes a perfect balance between bright, tangy lemon and sweet blueberries, all nestled in a rich, buttery shortbread crust. It’s made with about 10 ingredients you probably already have, uses no special tools, and looks impressive while being straightforward to make.

• Lightly set, creamy lemon filling bursting with fresh, sunny flavor.
• Buttery shortbread crust that’s easy to press into the pan and pre-bake—no rolling or cutting required.
• Fresh blueberry sauce swirled into the filling with minimal added sugar for real fruit flavor.
• Quick prep and bake time—around an hour—and great for making ahead of time for parties or family dinners.
• Versatile: make mini tarts, swap lemons for lime, or try different berry swirls.

Storage and Make-Ahead Advice

Since the filling has sweetened condensed milk and egg yolk, keep this tart refrigerated and don’t leave it out at room temperature for more than two hours.

• Refrigerator: Cover the tart tightly with plastic wrap or place it in an airtight container. Keep it chilled for up to 4 days. Make sure the tart is fully cooled before covering to keep the crust crisp.
• Make-ahead: You can bake the crust and make the blueberry sauce a day ahead. Assemble the tart, chill it for at least an hour (overnight is even better), and serve it cold.
• Freezing: Wrap whole tarts or individual slices tightly with plastic wrap and foil or store in an airtight container. Freeze for up to one month for the best quality. Thaw overnight in the fridge. Keep in mind the crust might get slightly less crisp after freezing.
• Blueberry sauce: Freeze separately in a freezer-safe container for up to two months. Thaw in the fridge and swirl into the lemon filling after the tart is cooled.
• Serving & reheating: This tart is meant to be served chilled. If you want it less cold, let slices sit at room temperature for 15–20 minutes before serving. Avoid reheating in the oven—it can change the filling’s creamy texture.

Common Questions and Troubleshooting

• Can I use frozen blueberries for the sauce? Absolutely! You can cook them straight from frozen—just give it a little extra time for the berries to break down. For a smooth swirl, strain the sauce through a fine mesh sieve before using.
• Can I use low-fat sweetened condensed milk? I recommend full-fat for the creamiest texture and best flavor. Low-fat versions can make the filling thinner and less rich.
• My tart filling didn’t set—what happened? Make sure you bake until the center doesn’t jiggle, then chill the tart thoroughly. Underbaking or not chilling long enough are the usual culprits. Also, double-check you used the right amounts of sweetened condensed milk and egg yolk.
• Can I swap the shortbread crust for graham cracker crust? The shortbread crust is best here. Graham cracker crusts tend to crumble and fall apart with this moist filling.
• Is this recipe gluten-free? You can try a 1:1 gluten-free flour blend with xanthan gum. The crust might be more delicate, but it should work fine.
• How long should I chill the tart before serving? Chill at least one hour to help the filling firm up. Overnight chilling gives you the best flavor and texture.
• Can I double the recipe or make mini tarts? Yes! You can double everything to fill extra pans, and the mini tart instructions are included above.