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Lemon Chiffon Tart with Fresh Blueberries Recipe


Lemon Chiffon

A few weeks ago we had company for dinner and, in my usual way, I spent most of the day making dessert and about 10 minutes making dinner. To be honest, I can’t even remember what we had for dinner, now that I think of it. But the dessert, a lemon chiffon tart, left an impression. I just love a sweet, pretty ending to a meal, don’t you? This tart is the perfect dessert with dinner on a warm evening; the filling is light and lemony (a lemon curd lightened by whipped cream) and the topping features fresh, ripe blueberries in all their summertime glory. No glaze, no sugar. Just the sweetest berries the season has to offer.

And the best part? You could use any type of berry, really... Blackberries, raspberries, and strawberries would all be equally delicious. Choose whatever’s fresh and ripe at the market.


For the tart dough:

  • 9 tablespoons unsalted butter, room temperature
  • ½ cup granulated sugar
  • Pinch of salt
  • 2 large eggs
  • 3 ½ cups all-purpose flour
  • 1 tablespoon water

For the lemon cream:

  • ½ cup plus 2 tablespoons lemon juice
  • 3 large eggs
  • 1 large egg yolk
  • ¾ cup sugar
  • Pinch of salt
  • 1 cup unsalted butter, cool but not cold
  • 1 cup heavy whipping cream, very cold

For the topping:

  • 1 pint fresh blueberries


For the tart dough:

Using a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt until well-blended. Add 1 egg and mix on low speed until fully incorporated. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the flour all at once and mix on low speed just until fully incorporated.

On a lightly floured smooth surface, divide the dough into 2 equal parts and shape each into a disk about ½-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 2 hours to let the dough rest. (Alternatively, you can make the dough well in advance and freeze for up to 3 weeks. Thaw overnight in the refrigerator.)

Roll 1 of the chilled disks to 1/8-inch thick, or until it is about 11 ½ inches in diameter, lifting and turning the dough a quarter turn after every few rolls to prevent sticking. (Reserve the other disk for a future use.) Trim any uneven edges and carefully lift and transfer the dough to a 9-inch tart pan with a removable bottom, patching any holes or tears with scraps of dough. Trim the edges again until they are level with the top of the pan. Place the prepared pastry shell in the freezer for 15 minutes until it is firm.

Preheat the oven to 325 degrees.

Prepare an egg wash by mixing 1 egg and the water in a small bowl. Remove the tart shell from the freezer and, using a pastry brush, brush the dough with the egg wash. Prick the bottom of the shell with the tines of a fork a couple times and place in the preheated oven. Bake for 12-14 minutes, or until the shell is golden brown. Let the tart crust cool completely on a rack.

For the lemon cream:

Bring 2 inches of water to simmer in a medium saucepan. Whisk together the lemon juice, whole eggs, egg yolk, sugar, and salt in a stainless steel bowl that will fit snugly atop the saucepan over (but not touching) the simmering water. Whisk the egg mixture continuously over the simmering water until it has thickened and registers 180 degrees on a thermometer, about 10-12 minutes. Do not stop whisking, as the eggs will curdle.

Allow to cool slightly and whisk in the butter in 4 batches, mixing thoroughly after each addition. Allow to cool to room temperature.

Whisk the heavy cream in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. Whisk ¼ cup of the whipped cream into the prepared lemon cream, then gently fold the lemon cream mixture into the remaining whipped cream.

Quickly pour the cream mixture into the prepared tart shell and smooth the top with an offset spatula. 

For the topping:

Decorate the top with fresh blueberries or other whole berries and serve.