Lemon Blueberry Tart Recipe

Alright, let’s get real — if you haven’t tried a lemon blueberry tart yet, are you even living your best dessert life? 🤔 I mean, sure, you can eat basic lemon bars or sad store-bought pies that taste like regret. Or… you can make this bright, zesty, berry-packed masterpiece and pretend you’re in a French bakery, even if you’re just in your PJs with a cat staring at you.

I first made this tart a few summers ago when I had a surplus of lemons (because of course my lemon tree decided to go full productivity mode) and a fridge full of blueberries that were on the verge of becoming science experiments. So I did what any sane dessert lover would do — I combined them into a tart and prayed to the baking gods. And guess what? It worked. Like, really worked.

So let’s talk about why this lemon blueberry tart is about to become your new summer staple.

Why You’ll Love This Tart

Let’s be real — most desserts either taste like straight-up sugar or like someone tried to make a “healthy” version and forgot to add the flavor. Not this tart. It’s:

• Tangy, sweet, and totally refreshing all at once
• Made with a buttery, flaky crust that’s dangerously good on its own
• Packed with juicy blueberries and silky lemon curd
• Totally customizable (swap crusts, add glaze, go vegan if you want)
• Perfect for spring and summer entertaining (or hoarding for yourself — no judgment here)

And here’s the kicker: it’s not just tasty, it’s actually kinda pretty too. Like, Instagram-worthy without trying too hard. Bonus points if you drizzle a little glaze on top and pretend you’re a pastry chef.

What You’ll Need (Spoiler: Not Much)

Let’s keep it simple, shall we? Here’s what you need to make this magical little summer dessert:

For the crust:

• All-purpose flour – 1 1/4 cups
• Unsalted butter, cold – 1/2 cup (cut into cubes)
• Sugar – 1 tbsp
• Salt – 1/4 tsp
• Ice water – 3–4 tbsp

For the filling:

• Fresh or frozen blueberries – 2 cups
• Lemon curd – 3/4 cup (store-bought or homemade — no shame either way)
• Cornstarch slurry – 1 tbsp cornstarch + 2 tbsp water (to keep the berries from bleeding too much)
• Optional: Lemon zest or a drizzle of honey for extra zing

That’s it! You probably already have most of this in your kitchen. If not, swing by the store and grab a lemon and some berries — your future self will thank you.

How to Make It (No Rocket Science Needed)

Okay, so you’ve got all your ingredients. Now what? Easy peasy:

Step 1: Make the crust

1. Mix dry ingredients – flour, sugar, salt in a bowl.
2. Cut in the butter – use a pastry cutter or your fingers (yes, it’s okay) until the mixture looks like coarse crumbs.
3. Add ice water – just enough to bring it together into a ball. Don’t overdo it or you’ll end up with sad, tough crust.
4. Chill it – wrap in plastic and pop it in the fridge for at least 30 minutes.

Step 2: Roll it out and bake

1. Roll the dough – on a floured surface, into a circle about 1/8-inch thick.
2. Fit into a tart pan – press into the bottom and sides, trim the edges.
3. Chill again – because crust is dramatic and likes to shrink.
4. Blind bake – line with parchment and pie weights or dried beans, bake at 375°F (190°C) for 15–20 minutes until lightly golden.

Step 3: Make the filling

1. Toss blueberries with cornstarch slurry – to help them hold their shape and not bleed all over the place.
2. Pour into the cooled crust – spread evenly.
3. Spread lemon curd on top – dollop and swirl it in for that Insta-worthy look.
4. Chill for at least 1 hour – so everything sets and gets that perfect texture.

Pro tip: If you want to go full glam, drizzle a little honey or a powdered sugar glaze over the top before serving. Instant bakery vibes.

Flavor Breakdown: Why This Combo Works

You might be thinking, “Lemon and blueberry? That’s a weird combo.” But trust me — it’s magic. Let’s break it down:

• Lemon curd brings that bright, tangy flavor that makes your mouth water.
• Blueberries add sweetness, juiciness, and a little bit of tartness too.
• Buttery crust ? That’s the glue that holds it all together and makes every bite feel indulgent.

It’s like a summer picnic in your mouth — fresh, fruity, and totally satisfying.

Variations & Swaps (Because You’re Fancy)

Save

Want to switch things up? Go for it! Here are a few ideas to keep it interesting:

• Swap lemon curd for lime or orange – for a different citrus vibe.
• Use a graham cracker crust – if you’re short on time or just feel like it.
• Add whipped cream or Greek yogurt – on top for extra creaminess.
• Make it vegan – use vegan butter and coconut yogurt-based curd.
• Add a sprinkle of lavender or mint – for that extra fancy touch.
• Make it boozy (for the adults): Add a splash of limoncello or brandy to the filling. 🍸

The sky’s the limit here. Just keep the base ratio of citrus, fruit, and crust balanced, and you’re golden.

Is This Actually Healthy?

Okay, let’s get real for a sec. Is a lemon blueberry tart “healthy”? Well… not exactly, but it’s definitely a better option than, say, a box of Pop-Tarts.

• Blueberries are packed with antioxidants and fiber.
• Lemon curd has vitamin C and a little protein if you make it with eggs.
• Crust? Okay, that’s the indulgent part — but hey, life’s short. Eat the tart.

So yeah, it’s not a health food, but it’s made with real ingredients and way better than most processed desserts. IMO, that’s a win.

Tart-Making Hacks: Make Life Easier

Here are a few pro tips I’ve picked up from my years of tart-making (yes, I’ve made a lot ):

• Use cold butter and ice water – this keeps the crust flaky and tender.
• Don’t overwork the dough – it’s okay if it looks a little shaggy. Trust the process.
• Freeze the crust before baking – helps prevent shrinking.
• Use a pre-baked crust – otherwise, your bottom will be soggy and nobody wants that.
• Let it chill before slicing – gives the filling time to set and makes for cleaner slices.

And if you’re making a big batch, prep the crust ahead of time and assemble right before serving. You’ll look like a dessert genius without breaking a sweat.

Final Thoughts: Make This ASAP

So there you have it — the ultimate summer tart that’s tangy, sweet, and seriously delicious. Lemon blueberry tart is the kind of thing you’ll want to make every weekend once the weather heats up.

It’s perfect for brunch, afternoon tea, or just cooling off after a long day of adulting. Plus, you’ll feel like a culinary genius without breaking a sweat. Win-win.

Now go forth, grab some lemons and blueberries, and make yourself a tart. Your taste buds (and your inner foodie) will thank you.

And if you post a pic on Instagram, tag me — I wanna see your tart artistry! 🍋🫐

P.S. If you’re reading this in the middle of winter and feeling sad… bookmark this and come back when the sun’s shining. You’ll thank me later. ☀️