Creamy Lemon Tart with Blueberry Sauce
A creamy lemon tart topped with luscious blueberry sauce, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups all-purpose flour Forms the structure of the crust.
- 0.5 cups powdered sugar Adds texture and sweetness to the crust.
- 0.5 cups unsalted butter, softened Provides moisture and richness.
- 0.25 teaspoon salt Enhances flavor.
For the filling
- 0.25 cups fresh lemon juice Adds tartness.
- 2 pieces zest of lemons Provides bright flavor.
- 1 can (14 oz) sweetened condensed milk Gives creaminess and sweetness.
- 3 large eggs Provides structure and richness.
For the blueberry sauce
- 1 cup fresh blueberries Adds freshness and sweetness.
- 0.25 cups granulated sugar Enhances sweetness.
- 1 tablespoon lemon juice Enhances tartness.
Instructions
Preparation
- Preheat your oven to 350°F.
- In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt.
- Add the softened unsalted butter to the dry mixture and blend until it resembles coarse crumbs.
- Press the crumbly dough firmly into the bottom and up the sides of a 9-inch tart pan.
- Bake the crust for 15-20 minutes, or until the edges are lightly golden.
Filling Preparation
- In a large mixing bowl, combine the sweetened condensed milk, fresh lemon juice, lemon zest, and eggs. Whisk until smooth.
- Pour the lemon filling into the warm crust and spread it evenly.
- Bake for an additional 20-25 minutes, or until the filling is set and slightly jiggly in the center.
Sauce Preparation
- In a saucepan over medium heat, combine fresh blueberries and granulated sugar. Cook until the blueberries release their juices and the sugar dissolves, about 5-7 minutes.
- Add the tablespoon of lemon juice to the blueberry mixture, stirring gently. Cook for another minute, then remove from heat.
Serving
- Allow the lemon tart to cool completely before slicing into wedges.
- Drizzle the blueberry sauce over each slice just before serving.
- Serve the tart chilled or at room temperature.
Notes
Experiment with a graham cracker crust or different berry sauces. Store leftovers in the refrigerator for up to three days.