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Blueberry-Lemon Tart Recipe

Blueberry-Lemon Tart

Show: Food 911

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

Showing 11-20 of 26

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  • on July 31, 2010

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    WOW!!! This recipe turned out so well I couldn't believe it. Taking the advice of numerous reviewers, I cut the lemon juice back to 3/4 Cup and it was perfect.
    We had a dinner party for 8 and everyone kept giving me praise on this dessert and they all insisted on the recipe. The pastry is great and works well if you just follow the directions. If I could have a few more stars it would do this tart justice!
    Thank you, Tyler!

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  • on March 08, 2010

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    Okay, I thought that I had the recipe for the ultimate Lemon Pie! Boy was I fooled by this one. This is undoubtably the BEST dessert recipe EVER! If you love tart, puckering lemon with a magnificant smooth yummy texture, then this is one you will want to save. Thanks Tyler, you are my new hero.

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  • on August 29, 2009

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    This tart was a great success. Even though it yielded a lot of lemons, it had great strong flavor, but it surprisingly wasn't too overpowering to me. I didn't use the blueberries and it turned out absolutely perfect and I really enjoyed eating it. The only regret I have is not having a food processor. This made making the dough very daunting. (I had to use a blender, but it still worked!

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  • on July 28, 2009

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    I will make this again and again and again. I love the bright lemon flavor with the sweet blueberries. The tart is a treat for the eyes and the mouth! Love it.

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  • on July 12, 2009

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    Sooooo delicious, lemony, and sweet. I had a bit of trouble with the crust, it didn't seem to be enough. It is VERY tart from all the lemon juice and zest, which i personally like, but the amount should be reduced if you want it less tart. But I loved the lemon and blueberry together, although next time i may cheat and use a store bought crust

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  • on August 22, 2007

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    These tarts are great for a summer dessert. I cut the lemon juice in half and it turned out tart enough.

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  • on August 16, 2007

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    this dessert is a MUST during the summertime! I made a few adjustments to the lemon custard by decreasing the amount of lemon juice to 1/2 cup, increasing the heavy cream to 1/2 cup and adding 1/4 cup milk and 1 tsp vanilla. The smooth, lemony custard and burst of blueberries were Y-U-M-M-Y! Will definitely make this again.

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  • on August 17, 2006

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    This was a great recipe! The tart crust was perfection...everyone I served it to raved about the tart as a whole and especially the crust! As other reviewers mentioned...it was a bit TOO lemon-y with the 1 Cup of lemon juice called for...I would go with 3/4 Cup lemon juice next time! I really recommend that you make this instead of lemon bars!

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  • on May 07, 2006

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    I loved this tart as did my family. However, I reduced the amount of lemon juice to 3/4 cup and found that the flavor was plenty lemony! Next time I will blind bake the crust at a slightly higher temp. so that the crust would have some color!

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  • on April 19, 2006

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    This was great. Everyone asked for the recipe!

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