Creamy Lemon Tart with Blueberry Sauce is the kind of dessert that feels like sunshine on a plate—bright, silky, and a little indulgent in the best way. This tart combines zippy fresh lemon flavor and a luxuriously smooth filling with a crisp, buttery crust, finished with a vibrant homemade blueberry sauce that sings of late spring and summer. Whether you’re entertaining for a special occasion or simply craving a comforting from-scratch treat, this dessert rewards the time you put into it. If you enjoy seasonal comfort meals as much as I do, you might also like this hearty Creamy Bean Soup with Kielbasa, which captures the same homey spirit in a savory form.
Ingredients & Equipment
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1 cup lemon juice (about 4–6 lemons, freshly squeezed for best flavor)
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1 cup blueberries (fresh or frozen)
- 1/4 cup water
- 3 tablespoons sugar
Equipment
- 9–10-inch tart pan with removable bottom (recommended) or a pie dish
- Mixing bowls (medium and large)
- Hand mixer or stand mixer (or sturdy fork/pastry cutter)
- Whisk
- Measuring cups and spoons
- Saucepan for the blueberry sauce
- Spatula
- Fine grater or zester
- Baking sheet (to place under the tart pan if there’s any leakage)
- Cooling rack
Helpful tools and notes
- A blender or immersion blender is optional if you prefer an ultra-smooth blueberry sauce.
- An instant-read thermometer can help confirm the tart filling is set; the center should read around 170–175°F when baked.
- If using frozen blueberries for the sauce, no need to thaw—just add a minute or two to the cooking time.
If you like quick, flavorful mains to pair with a lighter dessert course, consider trying these Shrimp Wraps with Chipotle Yogurt Sauce for a bright but savory complement.
Step-by-Step Instructions (with tips)
Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, 1/2 cup softened unsalted butter, and 1/4 teaspoon salt. Mix until the dough comes together and resembles coarse crumbs and then forms into a ball.
- Tip: If your kitchen is warm, briefly chill the butter before mixing; cold butter helps create a flakier, more tender crust.
- Tip: Use a pastry cutter, fork, or your fingertips—don’t overwork the dough to avoid a tough crust.
Press the dough evenly into a 9–10-inch tart pan with a removable bottom, making sure to press up the sides for an even rim.
- Tip: Use the bottom of a measuring cup to press the dough flat and create a uniform thickness.
Place the tart pan on a baking sheet and bake for 15–20 minutes until the crust is lightly golden.
- Tip: If the edges brown too fast, cover them with a strip of foil during the last 5–8 minutes.
- Variations: For a slightly nuttier flavor, substitute 1/4 cup of the flour with finely ground almond meal.
Lemon Filling
While the crust bakes, whisk together 1 cup heavy cream, 1 cup lemon juice, 1 cup granulated sugar, 3 large eggs, and 1 tablespoon lemon zest in a medium bowl until smooth and fully combined.
- Tip: Zest the lemons before juicing them to avoid losing any zestable surface.
- Tip: For a silkier texture, strain the mixture through a fine mesh sieve before pouring into the crust to remove any bits of zest or chalaza from the eggs.
Pour the lemon filling into the warm baked crust and return to the oven. Bake for an additional 25–30 minutes until the filling is mostly set but still has a slight wobble in the center.
- Tip: The filling will continue to firm up as it cools; avoid over-baking which can cause cracking or curdling.
- Tip: An instant-read thermometer should read around 170–175°F in the center when set.
Remove the tart from the oven and let it cool on a rack to room temperature, then chill in the refrigerator for at least 2 hours (overnight is even better) so the filling becomes fully set and silky.
Blueberry Sauce
For the blueberry sauce, combine 1 cup blueberries, 1/4 cup water, and 3 tablespoons sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture thickens, about 8–10 minutes.
- Tip: For a broken-down sauce, simmer a bit longer and mash the berries with the back of a spoon; for a chunkier sauce, remove from heat earlier.
- Variation (roasting vs stovetop): Roasted blueberry sauce — place blueberries, water, and sugar in a small baking dish and roast at 375°F for 12–15 minutes until bubbling and slightly caramelized; this adds depth and caramel notes. Stovetop gives a fresher, fruit-forward profile.
If you prefer a smooth sauce, blend the mixture briefly with an immersion blender or in a regular blender; for a glossy finish, stir in a teaspoon of butter off heat.
- Tip: Taste and adjust sweetness or add a splash of lemon juice for brightness.
Serve
- Serve the chilled tart sliced, drizzled generously with warm or cooled blueberry sauce.
- Tip: Garnish with extra lemon zest, a few fresh blueberries, or a dusting of powdered sugar for a pretty presentation.
Kitchen tips summary
- Chill the tart before slicing; it makes cleaner slices.
- Use fresh lemon juice for the best bright, acidic flavor—bottled lemon juice will dull the brightness.
- For an extra creamy filling, substitute half the heavy cream with crème fraîche or mascarpone (reduce sugar slightly if doing so).
- If cracks appear on the surface, cover them with the blueberry sauce or a few mounds of whipped cream.
If you enjoy contrasting textures and flavors across a meal, a light soup or herb-forward starter pairs very nicely with this tart—try pairing with Aromatic Ginger Garlic Chicken Noodle Soup for an unexpected but delightful combo.
Storage, Freezing & Make-Ahead Tips
Storing leftover tart
- Refrigerator: Store the tart covered with plastic wrap or in an airtight container for up to 4 days. The crust will soften slightly in the fridge, so if you like a crisper crust, store slices with a piece of parchment between them and re-crisp briefly in a warm oven (325°F for 5–7 minutes) before serving.
- Blueberry sauce can be stored separately in a sealed jar or container in the refrigerator for up to 7 days.
Freezing
- To freeze the whole tart: Chill completely, then wrap tightly with plastic wrap and a layer of aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- To freeze slices: Individually wrap slices in plastic wrap and place them in a freezer bag; reheat gently in the oven from thawed or thaw overnight in the fridge.
Make-ahead tips
- Crust can be blind-baked and stored in the fridge (well-wrapped) for up to 24 hours before filling.
- Lemon filling (uncooked) can be mixed and kept in the refrigerator for a few hours, but for best texture, combine and bake shortly after preparing.
- Blueberry sauce freezes beautifully in small portions (ice cube tray then transfer to a bag) for easy reheating and portion control.
Portioning advice
- A 9–10-inch tart yields about 8 to 10 slices depending on how generous you are. For smaller gatherings, cut thinner slices. For parties, serve mini tarts using a muffin tin or mini tart pans for individual portions.
How to Use / Serve This Dish
Serving ideas
- Elegant dessert: Serve chilled slices with a spoonful of blueberry sauce, a dollop of lightly sweetened whipped cream or crème fraîche, and a few fresh mint leaves.
- Brunch star: Pair slices with coffee, a citrusy salad, or light quiche for a springtime brunch.
- Casual gathering: Plate small squares or thinner slices on napkins for buffet-style service. Add macerated berries (mix fresh berries with a touch of sugar and lemon) for a fresher topping.
Pairings
- Drinks: A glass of Prosecco or a light Riesling complements the tart’s acidity. Non-alcoholic: iced herbal tea or sparkling water with lemon.
- Savory complements: Goat cheese crostini, a simple arugula salad with citrus vinaigrette, or a light fish course if serving as part of a multi-course meal.
Creative variations
- Make it gluten-free by using a store-bought gluten-free flour blend in the crust; prebake and check consistency (see trusted gluten-free recipes for best blends).
- Add herbs: fold finely chopped basil or thyme into the blueberry sauce for a novel flavor twist.
- Swap berries: Use raspberries, blackberries, or a mixed berry sauce if blueberries aren’t in season.
FAQ
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is strongly recommended. It delivers brighter, fresher acidity and clearer citrus flavor. Bottled lemon juice tends to be flatter and can alter the filling’s taste. If using bottled juice as a last resort, consider increasing lemon zest slightly to boost the lemon profile.
Q: My filling is still jiggly after the recommended bake time. Is it ruined?
A: Not necessarily. The filling should have a slight wobble in the center when it’s done; it will finish setting as it cools and chills. If it’s very runny, return it to the oven for 5–10 more minutes. Use an instant-read thermometer—aim for around 170–175°F in the center.
Q: Can I make the blueberry sauce ahead of time?
A: Yes. Blueberry sauce keeps well in the refrigerator for up to a week and freezes nicely. Warm it gently before serving if you prefer it warm, or serve chilled—both work beautifully with the chilled tart.
Q: Any substitutions for heavy cream?
A: For a lighter filling, you can substitute half the heavy cream with whole milk, but the texture will be less rich and slightly less creamy. For a tangy, creamy twist, use half heavy cream and half crème fraîche or mascarpone; reduce sugar by a tablespoon if you choose a sweeter dairy.
Conclusion
This Creamy Lemon Tart with Blueberry Sauce is a comforting, bright dessert that celebrates seasonal fruit and the satisfying texture of a homemade custard-like filling paired with a crisp crust. If you want to explore a slightly different riff on lemon and berries, this Lemon Blueberry Tart Recipe – Sally’s Baking offers another approachable version with helpful visuals. For readers who need a gluten-free option, take a look at this Gluten-Free Lemon Tart with Blueberry Sauce | Chef Janet for guidance and substitutions. Finally, if you’re after alternative methods for a silky blueberry topping, this Blueberry Sauce Recipe provides extra technique notes and flavor ideas. I hope you’ll try this recipe soon—slice a piece, savor the balance of tart and sweet, and share your results with friends or family.
Creamy Lemon Tart with Blueberry Sauce
Ingredients
Crust Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups powdered sugar
- 0.5 cups unsalted butter, softened
- 0.25 teaspoon salt
Lemon Filling Ingredients
- 1 cup heavy cream
- 1 cup lemon juice (freshly squeezed) (about 4–6 lemons)
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
Blueberry Sauce Ingredients
- 1 cup blueberries (fresh or frozen)
- 0.25 cup water
- 3 tablespoons sugar
Instructions
Preparation of Crust
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine the flour, powdered sugar, softened butter, and salt. Mix until the dough resembles coarse crumbs.
- Press the dough into a 9–10-inch tart pan evenly, pressing up the sides for an even rim.
- Place the tart pan on a baking sheet and bake for 15–20 minutes until lightly golden.
Preparation of Lemon Filling
- While the crust bakes, whisk together the heavy cream, lemon juice, granulated sugar, eggs, and lemon zest in a medium bowl until smooth.
- Pour the lemon filling into the warm baked crust and bake for an additional 25–30 minutes until the filling is set but still has a slight wobble.
- Let the tart cool to room temperature, then chill in the refrigerator for at least 2 hours.
Preparation of Blueberry Sauce
- In a small saucepan, combine the blueberries, water, and sugar. Cook over medium heat, stirring until thickened, about 8–10 minutes.
- Optional: For a smooth sauce, blend briefly with an immersion blender.
Serving
- Serve the chilled tart sliced, drizzled with blueberry sauce.
