Strawberry Lemon Tart Recipe

Bright, tangy, and beautifully layered, this Strawberry Lemon Tart is pure sunshine in dessert form. With a buttery, lemon-zested crust, a sweet touch of strawberry jam, and a creamy Meyer lemon custard, every slice bursts with refreshing flavor and promises to level up your tea time or summer gathering in the most delicious way.

this Recipe

Ingredients You’ll Need

Here’s the scoop: nothing fancy needed for a fabulous Strawberry Lemon Tart! Each ingredient has a special role, whether it’s building flavor, boosting color, or helping that creamy filling set just right — and when they work together, you’ll taste the magic in every slice.

• All-purpose flour: Forms the base of the tart’s sturdy yet tender crust.
• Powdered sugar: Lends a fine sweetness and keeps the crust delicately melt-in-your-mouth.
• Lemon zest (for crust and filling): Adds vibrant, citrusy aroma that runs through every layer.
• Fine sea salt: Just a pinch elevates and balances the sweet-tart flavors.
• Unsalted butter: Cold and cubed, it creates those irresistible flaky pockets in your pastry.
• Lemon juice (for crust and filling): Provides that bright, tangy backbone to both pastry and custard.
• Ice water: Helps bring the pastry together without overworking the dough.
• Strawberry jam: A thin layer delivers fruity sweetness and beautiful color contrast beneath the lemon custard.
• Egg yolks + eggs: The secret to that ultra-silky, creamy lemon curd filling.
• Granulated sugar: Sweetens the filling, ensuring every bite is perfectly balanced.
• Fresh-squeezed Meyer lemon juice: The star of the show — slightly sweeter and fragrant compared to regular lemons.
• Unsalted butter (for the filling): Enriches the lemon curd for an irresistibly smooth mouthfeel.
• Heavy cream: Adds that final touch of lusciousness to set the filling just right.
• Fresh strawberries: The grand finale for topping — sweet, juicy, and gorgeous.

Variations

The beauty of this tart is how wonderfully it welcomes a little creativity. Whether you’re working around preferences, allergies, or pure curiosity, there are plenty of ways to tweak your Strawberry Lemon Tart to suit your style!

• Gluten-Free Version: Swap in your favorite gluten-free flour blend for the crust and keep the tart accessible to everyone.
• Vegan Adaptation: Use vegan butter, plant-based cream, and an egg replacer for the filling to make it entirely plant-powered.
• Berry Medley Swap: Replace strawberry jam or topping with raspberries, blueberries, or blackberries for a fun flavor twist or mix of colors.
• Classic Lemon (No Jam): Leave out the strawberry jam for a pure zingy lemon tart that still shines on its own.

How to Make Strawberry Lemon Tart

Step 1: Make and Chill the Tart Dough

Add flour, powdered sugar, lemon zest, and salt to your food processor and pulse to combine. Next, sprinkle in cold butter cubes, pulsing until you see pea-sized clumps. Add lemon juice and ice water, a little at a time, until the dough starts clumping — crumbly is okay! Gather it onto plastic wrap, form into a ball (or rectangle for a rectangle pan), wrap tight, and refrigerate for at least 1 hour or overnight for best results.

Step 2: Roll, Drape, and Freeze the Crust

On a floured surface, roll the chilled dough about 2 to 3 inches larger than your tart pan. Gently lay it in, easing into the corners without stretching. Trim rough edges and freeze the crust for 15–30 minutes so it holds its shape during baking — this makes all the difference for a crisp, tender shell!

Step 3: Blind Bake the Crust

Preheat the oven to 375°F. Line your frozen crust with crumpled parchment, fill with weights (sugar, rice, or beans), and bake until the edges are puffed and set — about 20 minutes. Remove the weights and bake another 5–10 minutes until just golden. Let it cool slightly on a wire rack while you whip up the velvety filling.

Step 4: Cook the Lemon Filling

In a mixing bowl, rub lemon zest into sugar to unlock all those citrusy oils. In a saucepan, whisk together whole eggs and yolks, then add your fragrant sugar, fresh Meyer lemon juice, and salt. Toss in butter and cook gently, stirring nonstop, until the custard thickens enough to coat the back of a spoon (about 170°F). Strain for silkiness, then stir in cold heavy cream at the end.

Step 5: Assemble and Bake the Tart

Spread a thin, even layer of strawberry jam in the cooled tart crust (hello, flavor and color!). Pour the luxurious lemon filling over top, letting it settle nearly to the rim. Bake for about 15 minutes, just until the edges are set but the center still hints at a jiggle. Cool completely, then refrigerate for at least 2 hours to let everything set up sliceably firm.

Step 6: Top and Serve

Just before serving, pile on those fresh strawberries for a juicy, festive finish. Every colorful slice of this Strawberry Lemon Tart will tempt even the most dessert-shy guest!

How to Serve Strawberry Lemon Tart

Garnishes

The finishing touch? Fresh strawberries, halved or sliced, laid generously across the top for a burst of color and juicy sweetness! Add a dusting of powdered sugar, a few lemon zest curls, or even a sprig of mint for a pretty, bright accent that will make your Strawberry Lemon Tart truly pop.

Side Dishes

This tart steals the spotlight on its own, but it’s equally delightful beside a dollop of lightly whipped cream, a cool scoop of vanilla bean ice cream, or paired with a platter of fresh fruit. For brunch, try it with tea or sparkling lemonade — it’s summer in every bite!

Creative Ways to Present

For a party-worthy presentation, cut the Strawberry Lemon Tart into slim, elegant wedges or individual squares (if made in a rectangle pan) and arrange on a tiered cake stand. Mini tartlets in individual pans look absolutely adorable, while a geometric berry design or scattered edible flowers can make even weeknight dessert feel like an event.

Make Ahead and Storage

Storing Leftovers

Store any leftover Strawberry Lemon Tart covered in the refrigerator, where it’ll stay fresh and delightful for up to three days. The flavors deepen as it sits, making slice number two (or three) even more irresistible!

Freezing

You can freeze the tart (without fresh strawberries on top) by wrapping slices or the whole tart tightly in plastic and foil. Thaw in the fridge overnight for best results, and then add your fresh strawberries just before serving for that just-picked look.

Reheating

There’s no need to reheat — this Strawberry Lemon Tart is best enjoyed chilled or brought gently to cool room temperature. If you really crave warmth, a few seconds in the microwave works, but beware: the filling may melt, so keep a close eye!

FAQs

Final Thoughts

If you’re searching for a dessert that’s as bright and joyful as a sunny afternoon, this Strawberry Lemon Tart is the one to try. I hope you’ll give it a go and share it with your favorite people (or just treat yourself to an extra big slice!). Let your kitchen fill with the scent of fresh lemons and berries — I can’t wait hear how it turns out!

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