Ingredients
Graham cracker crumbs – 1 1/2 cups (store-bought recommended)
Unsalted butter, melted – 1/3 cup (80g) (substitute with coconut oil for vegan)
Lemon juice – 1/2 cup (100g) (freshly squeezed)
Lemon zest – 1 tbsp (use microplane for maximum surface area)
Granulated sugar – 3/4 cup (reduce by 1/4 cup for lower glycemic index)
Dairy-free Greek yogurt or non-dairy heavy cream – 1 1/4 cups
Fresh blueberries – 2 cups (thaw frozen berries if needed)
Vanilla extract – 1 tsp (optional for extra depth)
Instructions
Line an 8×8-inch baking dish with parchment paper
Combine graham cracker crumbs, melted butter, 3 tbsp sugar, and 1 tsp reserved blueberry juice
Pack crust into dish using a spring-loaded tamper
Chill crust in fridge while preparing lemon curd
Whisk together lemon juice, zest, remaining sugar, and vanilla extract
Stir in 1 1/4 cups dairy-free Greek yogurt until smooth
Chill curd layer for 15 minutes
Spread curd over crust (leave edges bare for structural integrity)
Layer half the blueberries over curd, gently pressing to integrate with curd
Evenly distribute remaining blueberries on top
Allow to fully set in fridge (4 hours)
Cut into 6–8 squares and serve chilled
Notes
Mash a handful of blueberries to extract juice for crust
Greek yogurt provides tangy texture – use coconut yogurt for vegan
Chilling time is critical for holding layers together
Freezes well (up to 1 month) – thaw for 2 hours before serving
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian, Vegan (with substitutions), Dairy-Free (with substitutions)
Nutrition
- Serving Size: 1 serving (1/8 of the 8x8-inch tart)
- Calories: 230
- Sugar: 22g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg