This simple yet elegant lemon blueberry shortbread tart is moist and delicious, just like a gooey lemon bar.
I’ll admit it, I don’t often bake because baking can be tricky sometimes, especially when creating gluten-free baked goods. So, with that being said, this lemon blueberry shortbread tart is not gluten-free. However, it is mighty delicious. I never realized how dang easy a shortbread crust was until this recipe. I’ve made shortbread cookies in the past, but never attempted it as a tart crust. If you’re looking for quick and easy this dessert recipe is for you. I used a rectangular tart pan with a removable bottom. I used the Wilton Long Rectangle Tart Pan. It’s non-stick plus has the removable bottom, which makes transferring your tart from pan to serving platter super easy.
I’ve done gluten-free tarts before using a gluten-free pie crust recipe, but for this shortbread crust, I stuck with traditional ingredients. If you need gluten-free, I know there are some GF shortbread crusts out there on the web, and who knows, maybe I’ll create a GF version next time just to experiment! The lemon filling combined with the shortbread crust almost makes these more like gooey lemon bars that a traditional custard-like tart but they were so moist and delicious. I added fresh blueberries to the top and sprinkled with a little powdered sugar. I may or may not have devoured these within a week’s time. Oops!
Lemon Blueberry Shortbread Tart Recipe:Print
This lemon blueberry shortbread tart is ooey soft, just like your favorite lemon bars.
- 1 cup flour
- 1/8 tsp sea salt
- 1/3 cup powdered sugar
- 1/2 cup cold butter (cut into small chunks)
- 3 large eggs (room temperature)
- 1/4 cup Meyer lemon juice
- 1 1/4 cup organic cane sugar
- 1 tbsp lemon zest
- 1/4 cup melted butter
- fresh blueberries
- powdered sugar
- Preheat oven to 425 degrees F. Grease your tart pan with coconut oil or butter.
- In a food processor, add flour, sugar, and salt. Pulse to combine. Add in the cold butter one small chunk at a time. Continue to pulse until the dough starts to come together in clumps.
- Remove the dough from the food processor and press into your tart pan using your hands. Smooth out the bottom and make sure it’s even. Press the dough up the sides of the tart pan. Using a fork, pierce the bottom of the crust multiple times throughout the pan. This will help prevent the crust from rising too much during baking.
- Cover the dough and place in the freezer for 15 minutes.
- Place the tart pan into the preheated oven and bake for 13-15 minutes or until golden brown. Remove from oven and place onto a cooling rack to cool.
- While the crust is cooling, whisk together the eggs, sugar, lemon juice, and lemon zest. Place the tart pan with the cooled crust onto a baking sheet to prevent spillage and pour the filling mixture into cooled crust. Place the baking sheet into the oven and bake for 25-30 minutes or until the center is almost set.
- Remove tart from oven and transfer to a cooling rack. Once cooled, carefully remove the tart from pan, sprinkle with powdered sugar, top with fresh blueberries and serve.
- Serving Size: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
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