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Lemon Blueberry Cheese Tart photo

Lemon Blueberry Cheese Tart

One 8" pie


Lemon curd:

  • 1 large lemon, zested and juiced
  • 3 tbsp cornstarch

  • 1 cup unsweetened original almond milk

  • ¼ cup honey


  • 1 8-inch baked pie crust*

  • 1 8-ounce block of plain cream cheese, softened to room temperature

  • 1 cup fresh blueberries


Lemon curd:

  1. In a small sauce pan, whisk together lemon zest, lemon juice, cornstarch, almond milk, and honey until smooth.
  2. Bring to a boil on stovetop over medium heat, then lower the heat and stir continuously until thickened.
  3. Once thickened, remove from the heat and set aside to cool.


  1. With a stand mixer or handheld mixer, whip the softened cream cheese until light and fluffy.

  2. Add ½ cup lemon curd from above and mix until incorporated.

  3. Spread the cream cheese mixture evenly into the baked pie crust. Top with fresh blueberries (gently press them down so they stick to the filling).

  4. Chill in the refrigerator for 1 to 2 hours before serving.


* Use your favourite homemade recipe or a store-bought frozen crust. If frozen, thaw at room temperature for 10-15 minutes. Prick the bottom and sides with a fork then bake at 400°F for 8-10 minutes until golden brown.