Gluten-Free Lemon Blueberry Tart
Written by Phebe Rossi on
Summer is a great time for fresh fruit, and BBQs but there’s only so much potato salad a person can eat. With this homemade lemon blueberry tart recipe (seen below) you can bring a tasty gluten free dish to the party and everyone can enjoy a refreshing treat.
This lemon blueberry tart is a sweet and tangy dessert with a gluten-free graham cracker crust. Using our gluten-free graham cracker crumbs (shipped to your door) you can whip it up in no time.
As fresh blueberries are coming off of the bushes now, keeping this recipe handy can help you find some great uses for those little berries, but don’t be afraid to mix it up and try another berry like raspberries or blackberries because let’s be honest, lemon curd goes great with practically everything.
Now for that lemon blueberry tart recipe, you’ve been waiting for.
For the crust you will need:
2 cups gluten-free graham cracker crumbs
½ cup melted butter
½ cup sugar
1 tsp cinnamon
½ tsp salt
For the lemon and blueberry filling you will need:
1 ½ cups sugar
½ cup butter
½ cup lemon juice
⅛ tsp salt
In a bowl, combine graham cracker crumbs, melted butter, ½ cup of sugar, cinnamon and salt. Press them into the bottom of a tart pan (or pie tin).
In a saucepan on the stove, heat sugar, butter, lemon juice, eggs, and salt. Cook them over low heat until thickened, while stirring constantly. It should be close to 170F degrees, but make sure it’s a minimum of 160F degrees before removing from the heat (to ensure that the eggs have cooked properly).
Remove the pan from the heat and if needed, run it through a sieve to strain out any chunks or lumps if you have them and then pour into the prepared crust. Top with fresh blueberries and chill for a few hours before serving. Enjoy!
You can get our delicious gluten-free graham cracker crumbs sent to your door when you order online or come into our bakery in person and pick up gluten-free graham crackers and crush them yourself.