Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is strongly recommended and produces a noticeably more vibrant and bright lemon flavor than bottled. Bottled lemon juice contains preservatives that dull the fresh citrus flavor and the tart will taste less lively and less bright. If only bottled is available it will work but the flavor difference is genuinely significant.

Why does my tart need to chill for 2 hours before serving?

The lemon filling requires the full chilling period to firm from its soft baked texture into a properly set and sliceable consistency. A tart removed from the refrigerator before the 2-hour minimum will have a filling that is too soft to hold a clean wedge shape when sliced and will collapse into a creamy puddle on the plate rather than a beautiful neat slice.

Can I make mini lemon blueberry tarts with this recipe?

Yes. This recipe makes approximately 10 mini tarts in mini tart pans. Divide the crust mixture between each pan, press firmly into the bottom, and bake for 8 minutes. Fill the warm crusts with the lemon filling, drop tiny spoonfuls of blueberry sauce on each, swirl gently, and bake for 9 to 10 minutes until the centers no longer jiggle. Cool completely and chill at least 1 hour before serving.

Lemon Blueberry Tart Easy Creamy Shortbread Summer Recipe

Description

The most creamy and bright Lemon Blueberry Tart made with a press-in melted butter shortbread crust filled with a sweetened condensed milk lemon filling of fresh lemon juice zest and one egg yolk swirled with a homemade blueberry sauce and baked until just set. A completely stunning and easy summer tart with no special equipment required.

Ingredients

Scale

1 tsp Cornstarch for blueberry sauce

2 tsp Fresh Lemon Juice for blueberry sauce

1 cup Fresh or Frozen Blueberries

2 tsp Granulated Sugar for blueberry sauce

1/2 cup 113g Unsalted Butter melted for crust

1/4 cup 50g Granulated Sugar for crust

1 tsp Pure Vanilla Extract

1/4 tsp Salt

1 cup 125g All-Purpose Flour spooned and leveled

1 can 14 oz Full-Fat Sweetened Condensed Milk

6 tbsp Fresh Lemon Juice about 2 lemons

1 tsp Fresh Lemon Zest

1 large Egg Yolk

Lemon Slices Blueberries Whipped Cream for garnish

Instructions

1. Make blueberry sauce: dissolve cornstarch in lemon juice. Cook blueberries and sugar over medium heat 3 minutes mashing berries. Add cornstarch mixture. Cook 2 more minutes until thick. Set aside.

2. Preheat oven to 350°F.

3. Mix melted butter, sugar, vanilla, and salt. Add flour and stir until combined.

4. Press dough firmly into 9-inch tart pan covering bottom and sides evenly.

5. Bake 15 minutes until edges lightly golden.

6. Poke holes across warm crust with fork. Do not go through completely.

7. Whisk sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolk until combined.

8. Pour filling into warm crust.

9. Drop spoonfuls of blueberry sauce across filling surface.

10. Swirl gently with toothpick. Shimmy pan 2 to 3 times.

11. Bake 17 to 19 minutes until center no longer jiggles. Do not overbake.

12. Cool completely at room temperature.

13. Refrigerate uncovered at least 2 hours and up to 1 day.

14. Serve with reserved blueberry sauce and garnishes.

Prep Time: 1 hour
Cook Time: 35 minutes
Category: Dessert, Tart
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 32g
Sodium: 95mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 5g
Cholesterol: 58mg

Keywords: lemon blueberry tart, creamy lemon blueberry tart recipe, easy lemon tart with blueberry swirl, shortbread crust lemon tart