This refreshing dessert combines a buttery shortbread crust, a creamy lemon filling, and a sweet blueberry swirl for the perfect balance of tangy and sweet flavors.
🧾 Ingredients
🫐 Blueberry Sauce
- 1 tsp cornstarch
- 2 tsp lemon juice (or water)
- 1 cup blueberries (fresh or frozen)
- 2 tsp sugar
🍪 Shortbread Crust
- 1/2 cup unsalted butter (melted)
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup all-purpose flour
🍋 Lemon Filling
- 1 can (14 oz) sweetened condensed milk
- 6 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 egg yolk
👩🍳 Instructions
1. Make the Blueberry Sauce
Combine cornstarch and lemon juice until smooth. Cook blueberries and sugar in a pan, mash slightly, then add the cornstarch mixture. Cook until thickened and set aside.
2. Prepare the Crust
Mix melted butter, sugar, vanilla, salt, and flour into a thick dough. Press into a tart pan evenly and bake at 180°C (350°F) for about 15 minutes.
3. Make the Filling
Whisk together condensed milk, lemon juice, zest, and egg yolk until smooth.
4. Assemble
Pour filling into the warm crust. Add spoonfuls of blueberry sauce and gently swirl.
5. Bake
Bake for 17–19 minutes until the center is just set (slightly soft).
6. Cool & Chill
Cool completely, then refrigerate for at least 2 hours before serving.
⭐ Tips
- Don’t overbake, the filling should stay soft and creamy
- Chill time is essential for best texture
- Extra blueberry sauce can be used as a topping
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