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+ servings

Lemon Tarts With Fresh Blueberry Sauce

These luscious lemon tarts go marvelously with a quick fresh blueberry sauce and whipped cream on top. A perfect spring-time dessert!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 tarts


  • TARTS:
  • Pastry for one single-crust pie
  • 4 large eggs
  • 1/3 cup lemon juice
  • 1 tablespoon grated lemon zest
  • 3/4 cup xylitol
  • 1/4 cup white whole wheat flour
  • 2 cups blueberries if using frozen, do not thaw
  • 1/2 cup water
  • 1/2 cup xylitol
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/2 teaspoon vanilla
  • Whipped cream for serving optional


  • Make the tarts: Divide pie pastry dough into 8 balls of dough. Roll each ball out into a 5-in circle. Press each circle of dough in the bottom and up the sides of eight 5-in mini tart pans. Trim edges as needed. Pre-bake crusts at 350F 10 minutes, or until lightly browned.
  • In a large bowl, whisk eggs, lemon juice, zest, xylitol, and flour until smooth. Carefully pour mixture into pre-baked crusts. Bake tarts at 350F an additional 20-25 minutes, or until filling is set. Cool tarts on a wire cooling rack.
  • Make the blueberry sauce: Combine blueberries, water, xylitol, and lemon juice in a medium saucepan over medium-high heat. Bring to a low boil, stirring constantly. In a small bowl, whisk cornstarch and water and add to blueberries. Continue stirring over medium heat until sauce is thickened and coats the back of spoon. Cool blueberry sauce.
  • Assemble the tarts: Remove tarts from pans and place on individual serving plates. Pour blueberry sauce over tarts and top with whipped cream if desired.


Store tarts in refrigerator up to 3 days.