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.
Lemon Blueberry 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. 😉
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.
Like this recipe?
You’ll find plenty of other great recipes like this in our Cakes and Pies Category and in our Desserts Category.
Lemon Blueberry Tart
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.
Ingredients
For the Graham Crust
- 4 cups graham wafer crumbs
- 1 cup melted butter
- 1/3 cup sugar
For the Lemon Filling
- 3 tbsp corn starch
- 3 tbsp cake flour
- pinch salt
- 3/4 cups sugar
- 3 egg yolk slightly beaten
- Zest of 1 large lemon, very finely chopped
- Juice of 1 large lemons
- 1 cups water
- 1/2 tbsp butter
For the Blueberry Topping
- 2 cups blueberries, fresh or frozen
- 1/3 cup sugar
- 3 tbsp water
- 2 rounded tablespoons corn starch
Instructions
Lightly grease a 10 or 11 inch tart pans or a 9 inch pie plate.
Mix together the graham crumbs, butter and sugar.
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
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.
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.
Pour the egg mixture back into the rest of the other mixture in the pot, whisking constantly.
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
Bring the berries and sugar to a gentle boil.
Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly.
Boil gently for 1 additional minutes stirring constantly.
Cool and pour over the lemon layer. Chill the completed tarts for a couple of hours or overnight before serving.
Nutrition Information
Yield
8Serving Size
Amount Per Serving Unsaturated Fat 0g
Jo-Anne
Friday 23rd of March 2012
So perhaps a silly question (I'm not much of baker - more a cook) - if I halve the recipe how many egg yolks would I use?
Barry C. Parsons
Monday 26th of March 2012
I'd use 3.
Krista
Wednesday 14th of January 2009
mmmm...I have a snow day today. I am going to work on this.PS. I can't remember if there was white chocolate, but sounds good to me!
Mappen
Tuesday 6th of January 2009
I had Bleberry tart very often, but never with a lemonfilling. That's definitely one thing I will try next Sunday. Thanks for the inspiration.
Barry C. Parsons
Monday 5th of January 2009
No but it sounds fantastic! Did it have white chocolate? Now you've got me thinking!!!
Anonymous
Monday 5th of January 2009
I LOVE blueberries and lemon together too. I had a lemon lava cake with blueberry sauce at a Bonacini restrauant once and am still thinking about it. I've tried to find the recipe, but no luck yet. Do you have anything like this?