Zingy Strawberry Lemon Tart Recipe: A Sweet Summer Delight

Dessert enthusiasts swoon over this delectable strawberry lemon tart that blends tangy and sweet notes perfectly.

Vibrant red strawberries dance alongside bright citrus flavors in every delightful bite.

The buttery crust provides a golden foundation for this elegant summer treat.

Fresh seasonal ingredients elevate this simple yet sophisticated dessert to new heights.

Delicate layers of creamy lemon curd and juicy strawberries create a harmonious balance of textures and tastes.

Each slice promises a refreshing escape from ordinary desserts.

You’ll want to savor every moment of this irresistible culinary creation.

Strawberry Lemon Tart Zesty Notes

• Simplify Baking: Master this elegant dessert with basic kitchen tools like a food processor and minimal ingredients, making it accessible for home bakers of all skill levels.
• Versatile Dessert: Perfect for summer gatherings, brunch parties, or as a sophisticated sweet treat that impresses guests with its vibrant colors and fresh flavors.
• Quick Prep Magic: Create a stunning dessert in just a few straightforward steps, with most of the time spent chilling or baking, allowing you to multitask while preparing.
• Customizable Delight: Easily adapt the recipe by swapping strawberries with seasonal fruits or adjusting the lemon curd's sweetness to suit your taste preferences.

What Goes Into Strawberry Lemon Tart

• All-Purpose Flour: A base ingredient that provides structure for the tart shell.
• Granulated Sugar: Adds a subtle sweetness to the crust.
• Salt: Enhances the overall flavor of the crust.
• Unsalted Butter: Creates a rich, flaky texture in the crust.
• Egg Yolk: Helps bind the crust ingredients together.
• Ice Water: Ensures the dough comes together smoothly.

• Egg Yolks: Provide richness and help thicken the lemon curd.
• Granulated Sugar: Sweetens the lemon curd.
• Lemon Juice: Adds bright, tangy flavor to the curd.
• Lemon Zest: Intensifies the citrus notes in the filling.
• Unsalted Butter: Adds smoothness and richness to the lemon curd.

• Fresh Strawberries: Provide a sweet and colorful finish to the tart.
• Warmed Jam (Optional): Gives a glossy shine to the strawberries.

Strawberry Lemon Tart Preparation Steps

Step 1: Craft The Buttery Pastry Crust

Grab your food processor and toss in flour, sugar, and a pinch of salt.

Pulse these dry ingredients until they’re well combined.

Slice cold butter into small chunks and blend until the mixture looks like coarse breadcrumbs.

Gently introduce an egg yolk and a splash of ice water, continuing to pulse until a smooth dough emerges.

Wrap the dough in plastic and let it rest in the refrigerator for half an hour to become firm and relaxed.

Step 2: Prepare And Prebake The Tart Shell

Roll out the chilled dough on a lightly floured surface until it’s thin and even.

Carefully transfer the dough into a tart pan, pressing it gently into the corners and edges.

Use a fork to create small holes across the bottom of the crust.

Place parchment paper over the dough and fill with ceramic pie weights or dried beans.

Slide the tart shell into a preheated oven at 350°F and bake for 15 minutes.

Remove the weights and parchment, then return to the oven for an additional 10 minutes until golden and crisp.

Step 3: Whip Up Zesty Lemon Curd

• Egg yolks
• Granulated sugar
• Fresh lemon juice
• Lemon zest

Whisk these ingredients continuously over medium heat until the mixture thickens and coats the back of a spoon.

Remove from heat and stir in butter until silky smooth.

Transfer the curd to a bowl and refrigerate until completely set and chilled.

Step 4: Create A Stunning Strawberry Tart

Once the crust has cooled, generously spread the lemon curd across the bottom.

Arrange fresh, vibrant strawberries on top in a beautiful pattern.

For an extra touch of elegance, warm some clear jam and gently brush over the strawberries to create a gorgeous, glossy finish.

Tips for Perfect Strawberry Lemon Tart

• Refrigerate pastry for full 30 minutes to prevent shrinking and ensure flaky, tender crust texture.
• Use ceramic weights or dried beans to prevent crust from puffing up and maintain even, crisp bottom.
• Whisk constantly over medium-low heat to prevent egg yolks from scrambling and create silky, glossy consistency.
• Choose ripe, vibrant berries without bruises for maximum flavor and beautiful presentation on top of tart.
• Prepare crust and lemon curd one day in advance to save time and allow flavors to develop fully.

Fun Tart Twists for Strawberry Lovers

• Gluten-Free Almond Tart: Replace wheat flour with almond flour for a nutty, gluten-free crust that's perfect for those with wheat sensitivities.
• Vegan Coconut Cream Tart: Swap butter and egg yolks with coconut oil and cashew cream, creating a plant-based version that's rich and creamy.
• Low-Sugar Berry Tart: Use stevia or monk fruit sweetener instead of sugar, and top with mixed berries for a diabetic-friendly dessert option.
• Dairy-Free Citrus Tart: Substitute butter with coconut butter and use alternative milk for a lighter, dairy-free version that maintains the zesty lemon flavor.

Serving Suggestions for Strawberry Lemon Tart

• Berry Breakfast Bliss: Pair this tart with morning coffee or tea for a delightful start to your day.
• Fresh Garden Party: Serve as an elegant dessert during summer gatherings, garnished with mint leaves and edible flowers.
• Picnic Perfect Treat: Pack individual slices in portable containers for outdoor adventures, keeping them chilled and refreshed.
• Dessert Wine Companion: Match with a crisp Moscato or light dessert wine to enhance the tart's citrusy and sweet notes.

Storing Strawberry Lemon Tart Fresh

• Store the strawberry lemon tart in an airtight container in the refrigerator for up to 3 days. Keep it covered to prevent drying out or absorbing other food odors.
• Wrap the tart tightly in plastic wrap and aluminum foil before freezing. Freeze for maximum 1 month to maintain the best texture and flavor quality.
• Remove the tart from the freezer and let it thaw slowly in the refrigerator for several hours before serving. Avoid room temperature thawing to prevent soggy crust.
• Always serve the tart cold for the best taste and texture. The lemon curd and fresh strawberries taste most refreshing when kept cool.

FAQs

• How do I know when the lemon curd is thick enough?

The lemon curd is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it. It should have a pudding-like consistency that doesn’t run quickly.

• Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for maximum flavor, but you can use bottled if needed. Just ensure it’s 100% pure lemon juice without added preservatives for the most authentic taste.

• What if my dough is too crumbly when mixing?

Add ice water gradually, one teaspoon at a time. The dough should come together and form a cohesive ball without being too wet. If it’s still too dry, add a little more water until it reaches the right consistency.

Strawberry Lemon Tart Recipe

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4.5 from 14 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Creamy strawberry lemon tart brings Mediterranean sunshine to your dessert table with its tangy-sweet flavor profile. Delicate pastry and fresh ingredients combine for a delightful treat you’ll savor down to the last delectable bite.

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Ingredients

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Main Ingredients:

• 4 large egg yolks
• 2 cups fresh strawberries, sliced
• 1/2 cup granulated sugar
• 1/3 cup fresh lemon juice

Crust Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1 large egg yolk
• 2 tablespoons ice water

Finishing Ingredients:

• 4 tablespoons unsalted butter
• 1 lemon, zested
• 2 tablespoons apricot jam

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Instructions

1. Create a delicate pastry base by combining flour, sugar, salt, and butter in a food processor until it resembles coarse crumbs. Incorporate egg yolk and ice water to form a cohesive dough, then refrigerate for half an hour to firm up.
2. Roll out the chilled dough and carefully transfer to a tart pan, pressing into edges and corners. Perforate the bottom with a fork to prevent bubbling. Line with parchment and fill with pie weights or dried beans. Bake at 350°F for 15 minutes, then remove weights and continue baking for an additional 10 minutes until golden and crisp.
3. Prepare the zesty lemon curd by whisking egg yolks, sugar, fresh lemon juice, and fragrant zest in a saucepan over medium heat. Continuously stir until the mixture thickens and coats the back of a spoon. Remove from heat and whisk in butter until smooth and glossy. Refrigerate until completely set and chilled.
4. Once the crust has cooled to room temperature, generously spread the lemon curd across the surface. Artfully arrange fresh, vibrant strawberries on top, creating an appealing pattern. For an elegant finishing touch, gently brush the berries with warmed apricot or strawberry jam to create a lustrous sheen.

Notes

• Swap all-purpose flour with almond or gluten-free flour for dietary restrictions without compromising texture.
• Ensure butter is cold and cubed for optimal crumbly crust consistency that prevents tough pastry.
• Let lemon curd cool completely before filling tart to prevent soggy bottom and maintain structural integrity.
• Macerate sliced strawberries with a touch of sugar and lemon zest 15 minutes before assembling to enhance natural sweetness and prevent watery topping.

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 290
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 95 mg