These Lemon Blueberry Tarts in Mason Jar Lids are a delightful blend of tangy and sweet, perfect for any occasion. The crisp, buttery crust pairs beautifully with the creamy lemon filling, while bursts of juicy blueberries add a refreshing pop. Ready in just 40 minutes, they’re an effortless way to impress guests or treat yourself to a little indulgence.
Each bite offers a symphony of textures—smooth, velvety filling meets a crumbly, golden base, topped with vibrant, fresh berries. The bright citrus notes balance the richness, making these tarts both light and satisfying. Whether you’re hosting a brunch or craving a sweet pick-me-up, these portable treats are as charming as they are delicious. Plus, their unique presentation in mason jar lids adds a touch of rustic elegance to your table.
Ingredients for Lemon Blueberry Tarts
- Crust:
- ▢ 2 cups graham cracker crumbs
- ▢ 1 Tbsp sugar
- ▢ ¼ cup butter, melted
- Filling:
- ▢ 16 oz cream cheese, softened
- ▢ 1 cup powdered sugar
- ▢ ½ tsp vanilla extract
- ▢ ¼ cup lemon curd (homemade or store-bought)
- ▢ ½ cup heavy cream
- Topping:
- ▢ 16 oz blueberries, washed and dried
- ▢ 1 Tbsp apple jelly (optional, for sheen)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C).
- In a medium-sized bowl, combine graham cracker crumbs and sugar using a fork.
- Add melted butter and stir until well combined.
- Turn the flat piece of mason jar lids upside down (so the rubber surface faces outward). Press the graham cracker mixture into the lids, covering the bottom and sides.
- Place the lids on a cookie sheet and bake for 10 minutes. Remove and let cool completely.
- For the filling, beat cream cheese in a KitchenAid or with a hand mixer until creamy.
- Gradually add powdered sugar on low speed until fully combined.
- Mix in vanilla extract and lemon curd. Scrape down the sides of the bowl.
- Gradually add heavy cream on medium-low speed, then increase to high and beat for 1-2 minutes until light and fluffy. Scrape the bowl and beat briefly.
- Pipe or pour the filling into each tart, filling just below the rim of the lid.
- Top with blueberries.
- Optional: Microwave apple jelly for 10-20 seconds until liquid. Brush gently over blueberries for a glossy finish.
- Serve immediately or refrigerate uneaten tarts in an airtight container.
Creative Topping Ideas for Your Tarts
While blueberries and apple jelly are classic choices, feel free to get creative with your toppings! Try a drizzle of white chocolate or a sprinkle of toasted coconut for added texture. For a tangy twist, swap the blueberries for raspberries or blackberries. If you’re feeling adventurous, a dollop of whipped cream or a dusting of lemon zest can elevate these tarts to the next level.
Perfect Pairings for Serving
These lemon blueberry tarts are delightful on their own, but they pair beautifully with a cup of hot tea or iced coffee for a refreshing treat. For a brunch spread, serve them alongside fresh fruit salad or yogurt parfaits. They also make a charming addition to dessert platters at parties—just arrange them on a decorative tray for a stunning presentation.
Storage Tips to Keep Them Fresh
Store any uneaten tarts in an airtight container in the refrigerator for up to 3 days. If you’re making them ahead of time, prepare the crusts and filling separately, then assemble just before serving to maintain the perfect texture. For longer storage, you can freeze the unfilled crusts in a freezer-safe bag for up to 1 month—just thaw and fill when ready to enjoy!
Time-Saving Hacks for Busy Bakers
Short on time? Use store-bought lemon curd and pre-made graham cracker crusts to cut down on prep work. If you don’t have mason jar lids, mini tart pans or even muffin tins work just as well. For an even quicker assembly, skip the piping bag and simply spoon the filling into the crusts—it’s just as delicious!
Common Questions Answered
Wondering if you can use frozen blueberries?
Absolutely—just thaw and pat them dry before using.
Can you make these tarts gluten-free?
Yes! Swap the graham cracker crumbs for gluten-free graham crackers or almond flour mixed with a bit of sugar. And if you’re out of heavy cream, full-fat coconut milk can be a great substitute for a dairy-free option.
Lemon Blueberry Tarts (in Mason Jar Lids)
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1 Tbsp sugar
- 1/4 cup butter melted
Filling
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup lemon curd homemade or store-bought
- 1/2 cup heavy cream
- 16 oz blueberries washed and dried, for topping
- 1 Tbsp apple jelly optional
Instructions
- Preheat oven to 350F.
- In a medium-sized bowl, use a fork to combine graham cracker crumbs and sugar.
- Add melted butter and stir until well combined.
- Take your mason jar lids and turn the flat piece of the mason jar upside down so that the crust will be in touch with metal, (and the rubber surface will be facing outwards, that way your food is not in contact with the rubber).
- Use a spoon to press graham cracker crumbs into lids, covering the bottom and sides.
- Transfer to a cookie sheet, and then bake on 350F for 10 minutes.
- Remove from oven and allow to cool completely before filling.
- Filling
- In KitchenAid or with hand-mixer, beat the cream cheese until creamy.
- With mixer on low-speed, gradually add powdered sugar until it is completely combined.
- Stir in vanilla extract and lemon curd. Scrape down the sides and bottom of the bowl.
- With mixer on medium-low speed, gradually add heavy cream until it has all been added.
- Increase speed to high and beat 1-2 minutes, until mixture is light and fluffy. Scrape down the sides and bottom of the bowl again, and beat briefly (about 10 seconds).
- Pipe (I scrape the filling into a ziploc bag, snip off one of the corners, and squeeze the filling into each tart) or pour the filling into each tart, filling just below the rim of the lid.
- Top with blueberries.
- If using apple jelly — place in small microwave-safe bowl and heat in microwave until it is liquid (about 10-20 seconds). Gently and haphazardly brush on top of blueberries with a pastry brush for sheen.
- Serve & enjoy!
- Keep uneaten tarts refrigerated in an airtight container.