Meyer Lemon Blueberry Tart


I promise it’s not my intention to make anyone jealous…but the grocer 1 mile from my front door has been stocking 1 lb bags of Meyer lemons for $1.50. Every time I’m in there, I try to convince myself not to seek them out in the produce section.

Because what happens? Baking. Or not baking, but tart-making.


Alas, the pound of sweet-tart lemons ended up in my cart and then sat on my kitchen counter for days. They stared me down and I’m pretty certain I heard some cries of neglect one night. They were on the verge of going bad…I simply don’t drink enough lemon water to use up all those lemons.

Darn. I mean…DARN!


With my new job and my teaching schedule this quarter, I have occasional random weekdays off. Tuesday was one of those days. Tuesday, this tart was made. And while I wish the photo with the fork was a “styling” effort…but no, that’s just poor self-control turned photo opp.

For that reason, Pinterest and free time are both equally dangerous when it comes to baking (however, this tart requires no baking…that must be why it turned out so good!).


Meyer Lemon Blueberry Tart from Foodologie

1 package (9 sheets) graham crackers
12 Tbsp butter, divided
3 eggs
3/4 cup sugar
1/3 cup lemon juice (about 2-3 lemons)
zest of 2 lemons
1 cup blueberries, rinsed and dried


Crush the graham crackers to a fine crumb. Melt 6 tablespoons of the butter in a microwave-safe bowl; add graham cracker crumbs. Toss to combine and press into a 10-inch tart pan pinching the crumb about 1/2 inch up the sides of the tart pan. Refrigerate.

To make the filling, place a stainless steel or glass bowl over a pot of boiling water. In the bowl, combine the eggs, sugar, and lemon juice. Whisk over the double boiler until thick, about 10 minutes. Carefully remove from heat and stir in the remaining 4 tablespoons butter and lemon zest. Set aside and allow to cool completely.

Spoon lemon filling into prepared graham cracker crust. Arrange blueberries over the filling. Refrigerate for 2-3 hours to set. Serve chilled. Yield: 8 slices.

Nutrition Information (per 1/8th tart): 324 calories; 19.4 g. fat; 81 mg. cholesterol; 131 mg. sodium; 35.9 g. carbohydrate; 1.1 g. fiber; 3.5 g. protein

Result: Sweet and tart with a fun crunch and burst of berry flavor in every bite. This tart requires NO baking and is a perfect make-ahead dessert to bring some of summer’s best flavors into the dead of winter. If you can’t find Meyer lemons, no worries…any lemon variety will do! Be sure to share…this is a dangerously addicting indulgence to have around!


I’ll make up for my indulgence today with a super healthy meal tomorrow!

Workout, clinic, meeting, teach…go!

Be well,


  1. says

    There’s ONE grocery store about a mile from me that is stocking meyers at the moment…and I need to trek it up there. Immediately. And get this on my table.

  2. says

    This recipe looks incredible – lemon and blueberries together?! Swoon. I saw Meyer lemons at Trader Joe’s yesterday and immediately thought I should buy them to make your Meyer lemon bars. Now that I’ve seen this recipe, it’s making me think that I should have bought the tart pan I saw at BB&Beyond yesterday! Pinterest is SO dangerous, but I just can’t stop pinning :)

  3. says

    Buahahahahahaha, oh girl. Darn you live so far away…darn darn darn!!! I would love to have a slice of this tart with you. It looks absolutely gorgeous, and dude…your photos are coming out gggggggooooooorrrrrrrgeous. Please tell me that you are blowing up some of these for artwork for your house. This tart would make anyone drool and pass out the moment they walked into your kitchen.


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