This easy lemon blueberry shortbread tart looks gorgeous but is super easy to make! It’s perfect for your next Sunday brunch!
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.
Ingredients needed
- 1 cup flour
- 1/8 tsp 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 sugar
- 1 Tbsp lemon zest
- 1/4 cup melted butter
- fresh blueberries
How to make a lemon blueberry shortbread tart
- Preheat oven to 425 degrees F. Grease your tart pan with oil or butter.
- In a food processor, add the flour, sugar, and salt. Pulse to combine. Add in the 1/2 cup 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 it 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, 1/4 cup melted butter, 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. Cover the edges with small strips of foil if you see them browning too much.
- Remove tart from the 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.
Recipe FAQs and notes
What is shortbread?
Shortbread is traditionally a Scottish biscuit that’s made with a combination of butter, sugar, and flour. Shortbread can be used in many desserts, such as cookies or crusts.
Can I add fresh blueberries to the lemon filling?
I have not tried this option. However, feel free to give it a try! I think it would turn out fine.
How do I keep the crust edge from burning?
You can cover the crust edges with small strips of aluminum foil to prevent the edges from burning while it cooks.
Helpful kitchen resources for this recipe
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Lemon Blueberry Shortbread Tart Recipe
Lemon Blueberry Shortbread Tart
This easy lemon blueberry shortbread tart look gorgeous but is super easy to make! It's perfect for your next Sunday brunch!
Ingredients
- 1 cup flour
- 1/8 tsp salt
- 1/3 cup powdered sugar
- 3/4 cup unsalted cold
- 3 large eggs (room temperature)
- 1/4 cup Meyer lemon juice
- 1 1/4 cup sugar
- 1 Tbsp lemon zest
- fresh blueberries
Instructions
- Preheat oven to 425 degrees F. Grease your tart pan with oil or butter.
- In a food processor, add the flour, sugar, and salt. Pulse to combine. Add in the 1/2 cup 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, 1/4 cup melted butter, 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. Cover the edges with small strips of foil if you see them browning too much.
- 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.
Notes
- Add fresh blueberries to the filling, if preferred - about 1/4 cup
- Cover the tart edges with small strips of foil if you find them browning too much during the final baking step.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 241Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 70mgSodium: 80mgCarbohydrates: 52gFiber: 1gSugar: 40gProtein: 4g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician ,or other medical professionals.
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
Lucia
Can i add fresh blueberries to the custard?
Jennifer
Hi! I have not baked it with the blueberries integrated into the batter. So, I can say for certain, but I will test and get back to you.
Pam Norris
Please help this looks great, but I have tried baking the tart with the shortbread crust, which I love, but the the crust always burns???Ended up using a regular pie frozen pie crust in a pinch…
Jennifer
Hi Pam! Is the whole crust burning or just the edges? You could try covering the edges with foil. Or, you could also press foil into the actual tart pan, covering both the bottom and the edges, then remove for the last 5-10 minutes. Let me know if either of those options helps!
Pam Norris
Thank you for your reply, the crust burnt…I baked with tart mixture in the pan, rest of tart was very good, but had to cut off the burnt crust.., should I have semi baked, the tart first then added the lemon curd and reduced the heat to 300° F, to set the curd?
Thank you,
Pam
Jennifer
Hmm, I’m sorry that’s happening for you. I’ve never had it burn like that on me. You could definitely try semi-baking it first, then adding the curd and finishing it from there. I wouldn’t go lower than 350 degrees. The crust may end up a little soggier on the bottom, but you could try that. Or, I would try covering the entire crust with foil as it bakes. Unless you’re referring to the bottom burning. In that case try placing the tart pan onto a baking sheet, which will put a buffer between the bottom of the pan and the direct heat from the oven.