Description
A delightful blueberry lemon tart with a crunchy graham cracker crust and luscious blueberry compote topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 1 cup fresh lemon juice
- 1 cup granulated sugar (for filling)
- 3 large eggs
- 1 tablespoon lemon zest
- 1 cup blueberries
- 1/4 cup water
- 2 tablespoons granulated sugar (for compote)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and 1/4 cup sugar in a mixing bowl to form the crust.
- Press the mixture evenly into the bottom of a 9-inch tart pan.
- Bake the crust for 10 minutes and allow it to cool completely.
- Whisk together lemon juice, 1 cup sugar, eggs, and lemon zest in another bowl until smooth.
- Pour the lemon mixture into the cooled crust.
- Bake for 20-25 minutes until the filling is set.
- Cook blueberries, 1/4 cup water, and 2 tablespoons sugar in a saucepan until the mixture thickens into a syrup.
- Pour the blueberry compote over the cooled tart.
- Chill in the refrigerator for at least an hour before serving.
Notes
Store leftovers covered in the refrigerator for up to four days, or freeze for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg