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Easy Blueberry Lemon Tart

A delightful combination of sweet and tangy, this Easy Blueberry Lemon Tart features a crisp pie crust filled with a luscious blend of lemon and fresh blueberries.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the tart crust and filling
  • 1 pre-made pie crust Use a 9-inch tart pan for best results.
  • 2 cups fresh blueberries Gently fold them into the filling.
  • 1 cup lemon juice About 4-6 lemons.
  • 1 cup sugar For sweetness.
  • 3 pieces eggs Large eggs work best.
  • 1/4 cup cornstarch Acts as a thickening agent.
  • 1 tablespoon lemon zest Adds extra lemon flavor.
  • 1/2 teaspoon vanilla extract Enhances the filling flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). This ensures a perfect bake that gives a golden crust.
  2. Place the pre-made pie crust in a 9-inch tart pan. Gently press into the sides and poke a few holes at the bottom to allow steam to escape.
  3. In a mixing bowl, whisk together the sugar, cornstarch, and lemon zest until well combined. Add the eggs and whisk until smooth.
  4. Pour in the lemon juice and vanilla extract, and stir until thoroughly mixed.
  5. Gently fold the fresh blueberries into the mixture, taking care not to crush them.
Baking
  1. Pour the filling into the prepared pie crust and bake in the preheated oven for 35-40 minutes, or until the filling is set and the edges are lightly golden.
Cooling
  1. Once baked, let it sit at room temperature for about 30 minutes before refrigerating for at least two hours. This will help the filling set completely.

Notes

Store in an airtight container in the refrigerator for up to 3 days. The tart can be frozen for up to a month. Thaw in the refrigerator overnight before serving. Microwave individual slices for 15-20 seconds for a warm-up.