decorating lemon blueberry tart

Blueberry Lemon Pie

Lemon Cookie Blueberry Tart

lemon cookie blueberry tart sliced on a plate

Lemons and blueberries are abundant this summer, who can resist something showcasing this duo of delightful sweet and sour. Two of my favorite pairings come together for a quick and easy Lemon Cookie Blueberry Tart.

Strangely, I have become more attached to lemons this season, there is always a basket on the counter full of these yellow delights. Just love the color they offer. Growing up in the south, they made an exceptional accompaniment to a good ole fashion glass of sweet tea, I might say.

My inspiration comes from one of my favorite lemon cookie recipes that is super lemony and delicious. And also, my refrigerator full of blueberries just crying out for a dessert in which to honor its presence! Tart was the first idea that came to mind, remembering when was the last tart I had? Some time ago, so it couldn’t be more fitting to revisit this culinary delight.

Decided to go a bit untraditional for a crust on this tart with some lemon cookies I had leftover in the freezer. They are super lemony and crunchy, perfect for a crust that provides all the lemon flavor.

crushed cookies that make a pie crust
  • 7 oz of lemon cookies
  • 3 TBS melted unsalted butter
  • This makes for a 6″ tart, a smaller version from the standard tart pan

I grind up the cookies in a mini chopper; hey a Nutri Bullet works great too! Combined with the butter, this provides a “cracker crumb” consistency that is placed in the tart pan very easily. Very similar to making a graham cracker cheesecake base. You can use any of your favorite cookies. I have an equally wonderful orange cookie recipe that would be just as delicious I bet….

After pressed into the tart pan, it takes a trip into the oven and baked at 350 for about 8-10 minutes till very lightly browned, then cooled completely.

This is probably the hardest part of this recipe, even at that it is pretty easy 🙂

Blueberry Filling-NO BAKE CHEAT

Time to highlight those luscious and juicy blueberries in the fridge. Have you noticed that the largest blueberries are also the sweetest? When I’m at the market I look for the larger berries over the smaller ones. This is a great write up on blueberries.

Hands down, this is super simple for a quick blueberry pie filling you can have ready in a jiff.

beautiful blueberries for a perfect filling placed in a pie

All you need is a few simple ingredients:

No Bake Blueberry Filling

  • 2 cups fresh blueberries
  • 1/2 cup blueberry jam
  • 2 TBS cold water
  • 1/2 tsp clear gelatin powder
  1. Water and gelatin get whisked to combine, this is called blooming the gelatin (softening up) for a few minutes till congealed. The gelatin will thicken as it sits
  2. Stovetop simple, the jam is heated just till bubbly on medium low in small saucepan
  3. Remove from the heat
  4. Gelatin is added and whisked to dissolved ( the heat does a nice job of dissolving the once congealed mixture)
  5. Blueberries are added and coated thoroughly
  6. Blueberry mixture is poured into the crust
  7. Refrigerated 4-5 hours till firmed up

Inspiration Two: Blueberry Jam

I have a wonderful friend who makes the best jams and jellies. A few months back, she gave me a super tasty blueberry jam and this is perfect for this tart! Not too sweet, but bursting with fruit and I knew it would be a great marriage for this recipe.

Also, I use just a little gelatin to tighten up the filling just a bit so it does not ooze too much once the pie is cut. The gelatin is a bit variable, use a little less if you like your pie a little runny.

Lemon Cream Topping

Finishing off this simple Blueberry Lemon Cookie Tart is a simple lemon cream. Simply whipping cream with a touch of powdered sugar and fresh lemon juice. Typically fresh cream mixed with powdered sugar is what’s knows as a Chantilly cream (fancy term) in the baking and pastry world.

decorating tart with whipped cream

Lemon Chantilly Cream

  • 1/2 cup whipping cream, chilled
  • 1 TBS powdered sugar
  • 1/4 tsp lemon juice (I love fresh) Save the zest for garnish

The cream is whipped with the sugar and lemon juice and whipped till stiff, but not over whipped.

I take the cream and place in a piping bag with a star tip. Rosettes are piped around the perimeter of the tart and sprinkled with lemon zest.

sliced tart on a plate

Give this Lemon Cookie Blueberry Tart a try!

Makes for a great summertime tart filled with the seasons best offerings!

Here are a few more of my favorite Blueberry favorites:

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