Lemon Blueberry Tart

Lemon Blueberry Tart. A buttery graham crumb crust gets filled with a tart & sweet lemon filling and topped with a delicious, easy to make blueberry compote. 

Originally Published January 5, 2009.

Lemon and blueberry are two of my favorite flavors and I'm always looking for an excuse to combine them. I think they go particularly well together in this simple tart.

This lemon blueberry tart recipe makes a large 10 or 11 inch tart or it can be made in a 9 or 10 inch glass pie pan.

I sometimes double the recipe to bring 2 along to a pot luck or large family gathering. One just never seems to be enough.

For some reason, people are a little disappointed if I don't bring dessert to those sorts of communal feasts. 😉

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Yield: 12 servings

Lemon Blueberry Tart

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Lemon Blueberry Tart. A buttery graham crumb crust gets filled with a tart & sweet lemon filling and topped with a delicious, easy to make blueberry compote.

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Ingredients

For the Graham Crust

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• 2 cups graham wafer crumbs
• 1 /2 cup melted butter
• ¼ cup white sugar

For the Lemon Filling

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• 3 tablespoon corn starch
• 3 tablespoon cake flour
• pinch salt
• ¾ cup sugar
• 3 egg yolks slightly beaten
• Zest of 1 large lemon, very finely chopped
• Juice of 1 large lemon
• 1 cup water
• 1 ½ tablespoon butter

For the Blueberry Topping

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• 2 cups blueberries, fresh or frozen
• ⅓ cup sugar
• 3 tablespoon water
• 2 rounded tablespoons cornstarch

Instructions

1. Lightly grease a 10 or 11 inch tart pans or a 9 inch pie plate.

2. Mix together the graham crumbs, butter and sugar.

3. Press into the bottom and sides of the tart pan and bake for 10 minutes at 350 degrees F. Cool thoroughly.

For the Lemon Filling

1. In a medium saucepan, combine corn starch, cake flour, sugar and salt. Pour in water and stir constantly over medium low heat until mixture comes to a slow boil. The mixture should be very thick.

2. Remove the pan from the heat and reduce the flame to low. Pour about a cup of this mixture onto the slightly beaten egg yolks while whisking constantly.

3. Pour the egg mixture back into the rest of the other mixture in the pot, whisking constantly.

4. Return to the stove and cook for an additional 3 minutes stirring constantly. Remove from heat and stir in lemon juice and lemon rind. Finally whisk in your butter. Allow the filling to cool to warm before pouring into the baked crust. Cool thoroughly.

For the Blueberry Topping

1. Bring the berries and sugar to a gentle boil.

2. Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly.

3. Boil gently for 1 additional minutes stirring constantly.

4. Cool and pour over the lemon layer. Chill the completed tarts for a couple of hours or overnight before serving.

Nutrition Information

Yield

12

Serving Size

1 slice
Amount Per Serving Calories 452Total Fat 15gSaturated Fat 7gUnsaturated Fat 8gCholesterol 73mgSodium 272mgCarbohydrates 75gFiber 3gSugar 43gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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