There are 3 parts to this creamy lemon blueberry tart and each are prepared separately before bringing them all together.

Scale

Blueberry Sauce

1 teaspoon cornstarch

2 teaspoons lemon juice (or water)

1 cup (140g) fresh or frozen blueberries

2 teaspoons granulated sugar

Shortbread Crust

1/2 cup (113g) unsalted butter, melted

1/4 cup (50g) sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup (125g) all-purpose flour

Filling

1 can (14 oz) sweetened condensed milk

6 Tablespoons (90ml) lemon juice

1 teaspoon lemon zest

1 large egg yolk

Optional Garnishes

Lemon slices, blueberries, leftover blueberry sauce, whipped cream

1. Mix cornstarch and lemon juice until dissolved.

2. Warm blueberries and sugar; mash slightly.

3. Add cornstarch mix; cook 2 more minutes until thick.

4. Preheat oven to 350°F (177°C).

5. Combine melted butter, sugar, vanilla, and salt; mix in flour.

6. Press dough into 9-inch tart pan; bake 15 minutes.

7. Whisk condensed milk, lemon juice, zest, and yolk for filling.

8. Pour into crust; swirl in half the blueberry sauce.

9. Bake 17–19 minutes until center no longer jiggles.

10. Cool completely; chill at least 2 hours before serving.

Chill tart overnight for best flavor. Store covered up to 1 week.

Keywords: Lemon Blueberry Tart, fruit tart, spring dessert recipe