Lemon-Blueberry Shortbread Pie

I hope you all had a wonderful Easter weekend! The weather here in New England has finally turned and we were blessed with 80 degrees and sunshine on Easter Sunday!

This particular dessert was the perfect ending to our holiday feast and was a bit hit among the entire family. With a buttery, lemon infused shortbread crust and sweet blueberry filling, this scrumptious pie offers the perfect combination of sweet and tart. Share it at your next family gathering for a decadent spring or summer dessert that will be enjoyed by all generations!


Lemon-Blueberry Shortbread Pie:

  •  2 sticks of room temp butter (1 cup)IMG_0406
  • 1/2 cup sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup fresh lemon rind
  • 1 tbsp fresh lemon juice
  •  2 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries tossed in 1 tbsp fresh lemon juice
  • 1 cup blueberry preserves

Lemon Icing: 

  • 1/2 cup confectionery sugarIMG_0408
  • 1/4 cup fresh lemon rind
  • 1 tsp fresh lemon juice
  • 1 tbsp melted butter
  • 2 tbsp whole milk


  • Preheat oven to 350°F
  • Grease 9-10 inch pie or tart pan
  • Using an electric mixer with a paddle attachment (or a food processor), beat butter, sugar, lemon rind, lemon juice and brown sugar on medium – high setting until batter is consistent and fluffy (2 minutes)
  • In a medium mixing bowl, combine flour and salt
  • In 2 different increments, add flour to the sugar/butter blend and beat on low-medium setting, until the batter becomes crumbly (1-2 minutes)
  • Remove batter from mixer onto a floured surface, kneading into a ball with floured hands
  • Take 3/4 of the batter and spread evenly into the tart pan, creating a slightly raised crust at the edgesIMG_0411
  • Spread blueberry preserves onto pie crust, leaving 1/4 inch border
  • Scatter berries evenly onto the pie filling
  • Put remaining 1/4 of the batter back into the mixer and beat on medium – high setting until large chunks are formed (10-20 seconds
  • Scatter batter crumbs evenly onto the top of the pie
  • Bake 40 minutes
  • Meanwhile, prepare icing by whisking together confectionery sugar, lemon rind, lemon juice, butter and milk
  • Once the tart is finished cooking and completely cooled, drizzle generously with icing
  • Store refrigerated until ready to serve and enjoy with loved ones!

Thank you for reading and as always, feel free to comment below with any questions or feedback or to contact me directly!

– B

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