Description
Creamy lemon tart layered with blueberry swirl and buttery shortbread crust, perfect for spring gatherings.
Ingredients
Scale
- 1 teaspoon cornstarch
- 2 teaspoons lemon juice
- 1 cup blueberries
- 2 teaspoons sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 (14-ounce) can sweetened condensed milk
- 6 Tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 large egg yolk
Instructions
- Mix cornstarch and lemon juice. Cook blueberries and sugar, add mixture, thicken.
- Preheat oven to 350°F.
- Mix crust ingredients and press into 9-inch tart pan. Bake 15 minutes.
- Whisk filling ingredients and pour into warm crust.
- Drop blueberry sauce and swirl.
- Bake 17-19 minutes until center barely jiggles.
- Cool completely and refrigerate at least 2 hours before serving.
Notes
- Use full-fat sweetened condensed milk only.
- Do not overbake to keep filling creamy.
- Strain blueberry sauce for smoother texture if desired.
- Tart freezes well up to 3 months.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American