Classic Lemon Blueberry Tart with Fresh Cream
A delightful tart featuring a zesty lemon filling and fresh blueberries, topped with whipped cream for a refreshing dessert.
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Ingredients
Yields 4 servings
- (1 1/4 cups) all-purpose flour
- (1/4 cups) powdered sugar
- (1/2 cups) unsalted butter, softened
- (1/4 teaspoons) salt
- (1) large egg yolk
- (2 tablespoons) ice water
- (1 cup) granulated sugar
- (3) large eggs
- (1/4 cups) fresh lemon juice
- (1 tablespoon) lemon zest
- (1/4 cups) heavy cream
- (1 cup) fresh blueberries
- (1/2 teaspoons) vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a bowl, combine 1 1/4 cups all-purpose flour, 1/4 cup powdered sugar, and 1/4 teaspoon salt.
- 3
Add 1/2 cup softened unsalted butter to the flour mixture and mix until crumbly.
- 4
Stir in 1 large egg yolk and 2 tablespoons ice water until the dough forms a ball.
- 5
Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork.
- 6
Chill the crust in the refrigerator for 15 minutes, then bake for 20 minutes or until lightly golden. Let it cool.
- 7
In a separate bowl, whisk together 1 cup granulated sugar, 3 large eggs, 1/4 cup fresh lemon juice, and 1 tablespoon lemon zest until smooth.
- 8
Pour the lemon filling into the cooled tart crust and bake for an additional 25 minutes until set. Let it cool completely.
- 9
In a small bowl, whip 1/4 cup heavy cream with 1/2 teaspoon vanilla extract until soft peaks form.
- 10
Top the cooled tart with 1 cup fresh blueberries and dollop with whipped cream before serving.
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