Creamy Lemon Tart with Blueberry Sauce

Why Make This Recipe

A Creamy Lemon Tart with Blueberry Sauce is a delightful dessert that hits all the right notes. The combination of tangy lemon and sweet blueberries creates a refreshing treat perfect for any occasion. Whether you’re hosting a dinner party or enjoying a sunny afternoon, this tart is sure to impress. Plus, it’s simple to make, making it a great choice for both novice and experienced bakers.

How to Make Creamy Lemon Tart with Blueberry Sauce

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1 tablespoon cold water
• 1 cup heavy cream
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 cup blueberries
• 1/2 cup water
• 1/4 cup granulated sugar (for blueberry sauce)

Directions

1. Preheat the oven to 350°F (175°C). In a bowl, mix flour, powdered sugar, cornstarch, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in egg yolk and water until dough forms. Press into a tart pan.
2. Bake the crust for 15-20 minutes until lightly golden. Cool.
3. In another bowl, whisk together heavy cream, sugar, eggs, lemon juice, and zest. Pour into the cooled crust.
4. Bake for 25-30 minutes until set. Cool completely.
5. Prepare blueberry sauce by simmering blueberries, water, and sugar in a saucepan until thickened.
6. Swirl blueberry sauce into the lemon tart before serving.
8. 

How to Serve Creamy Lemon Tart with Blueberry Sauce

Serve this creamy lemon tart chilled or at room temperature. Cut it into slices and garnish with extra blueberries or lemon zest for presentation. A dollop of whipped cream on the side could add a nice touch, too!

How to Store Creamy Lemon Tart with Blueberry Sauce

To store, cover the tart with plastic wrap or aluminum foil and keep it in the refrigerator. It can stay fresh for up to 3 days. If you have leftover blueberry sauce, store it separately in an airtight container in the fridge.

Tips to Make Creamy Lemon Tart with Blueberry Sauce

• Make sure your butter is cold for a flakier crust.
• Allow the tart to cool completely before adding the blueberry sauce; this prevents it from mixing into the lemon filling.
• For extra flavor, consider adding a pinch of salt to the blueberry sauce.

Variation

You can switch up the berry sauce by using raspberries or strawberries instead of blueberries. Each will give a unique twist to the tart while still being delicious.

FAQs

Q: Can I use bottled lemon juice instead of fresh?

A: Yes, but fresh lemon juice gives a brighter flavor.

Q: Is it possible to freeze the tart?

A: Yes, you can freeze the tart without the sauce. Wrap it tightly before freezing. Thaw in the fridge before serving.

Q: How can I tell when the tart is done baking?

A: The filling should be set and slightly jiggly in the center. It will firm up as it cools.

Creamy Lemon Tart with Blueberry Sauce

A delightful dessert combining tangy lemon and sweet blueberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups all-purpose flour
• 0.5 cups powdered sugar
• 0.25 cups cornstarch
• 0.5 teaspoons salt
• 0.5 cups unsalted butter, cold and cubed Use cold for a flakier crust.
• 1 large egg yolk
• 1 tablespoon cold water

For the lemon filling

• 1 cup heavy cream
• 1 cup granulated sugar
• 3 large eggs
• 0.5 cups fresh lemon juice Fresh juice gives a brighter flavor.
• 2 tablespoons lemon zest

For the blueberry sauce

• 1 cup blueberries
• 0.5 cups water
• 0.25 cups granulated sugar

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix flour, powdered sugar, cornstarch, and salt.
3. Cut in butter until the mixture resembles coarse crumbs.
4. Stir in egg yolk and water until dough forms.
5. Press into a tart pan.
6. Bake the crust for 15-20 minutes until lightly golden. Cool.

Cooking

1. In another bowl, whisk together heavy cream, sugar, eggs, lemon juice, and zest. Pour into the cooled crust.
2. Bake for 25-30 minutes until set. Cool completely.
3. Prepare blueberry sauce by simmering blueberries, water, and sugar in a saucepan until thickened.
4. Swirl blueberry sauce into the lemon tart before serving.

Notes

Serve this creamy lemon tart chilled or at room temperature. Garnish with extra blueberries or lemon zest. A dollop of whipped cream on the side could add a nice touch, too. Make sure your butter is cold for a flakier crust and allow the tart to cool completely before adding the blueberry sauce to prevent mixing.