Blueberry Lemon Tart

60 12
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(13) 11 Reviews
Prep Time
Total Time


Looking for a quick homemade pie recipe that you can pull off in 30 minutes? A fresh lemon lends its citrusy flavour to this creamy no-bake Blueberry Lemon Tart.

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What You Need

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Make It

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  • Preheat oven to 375°F. Beat butter and 1/3 cup sugar in large bowl with electric mixer on medium speed until well blended. Add flour; mix well. (Mixture will be crumbly.) Press firmly onto bottom and up side of 9-inch flan pan. Bake 12 to 15 min. or until lightly browned. Cool 20 min.
  • Meanwhile, beat cream cheese, 1/4 cup sugar, the milk, lemon peel and juice in medium bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spread onto bottom of crust; top with blueberries.
  • Heat jam in microwave for 20 to 30 seconds or just until warmed; pour through sieve to remove seeds. Gently spoon jam over blueberries. Refrigerate at least 30 min. before serving. Store leftover dessert in refrigerator.

Cooking Know-How

Cool Whip Whipped Topping can be stored for up to 2 weeks in the refrigerator or it can be refrozen for longer storage.

Healthy Living

Save 2 g fat by substituting Philadelphia Light Cream Cheese Spread and Light Cool Whip Whipped Topping for regular product.


  • 12

Nutritional Information

Serving Size 12
Calories 300
% Daily Value
Total fat 16g
Saturated fat 9g
Cholesterol 40mg
Sodium 180mg
Carbohydrate 37g
Dietary fibre 2g
Protein 3g
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • rachel.harder |

    It was very tasty. It didn't stay together very well when we served it the day we made it (kind of became a blueberry lemon crumble), but it still tasted great, and by the next day it had chilled enough that you could serve it like a tart. I'll definitely make it again.

  • debbiepettipas |

    Have made this dessert many times and it is absolutely wonderful. I did however have a problem with the crust, e.g. I couldn't get it out of the pan (numerous times). Made it exactly as directed by recipe. Would like to keep the shortbread base but can someone tell me how I can prevent it from sticking to the pan???

  • jackied_18 |

    Great! nice and light great for a sunday dessert. the crust is like a shortbread type and works perfect with the lemon and blueberry flavour. family votes it a keeper.