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There’s something truly magical about the combination of strawberries and lemon. This Strawberry Lemon Tart brings together the tartness of lemons with the sweet, juicy burst of strawberries, all nestled in a buttery, golden crust. It’s a recipe I stumbled upon while trying to recreate a dessert I tasted at a quaint café during a weekend getaway. Perfect for a summer gathering or as a refreshing end to a dinner party, this tart is as beautiful as it is delicious. Its rustic charm is sure to impress, yet it’s simple enough to make on a busy weeknight.
This Strawberry Lemon Tart pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. To complement its flavors, consider serving alongside a simple green salad with a light vinaigrette or a glass of chilled rosé. If you’re hosting a brunch, a side of fresh fruit salad or a platter of assorted cheeses would make this tart the star of your spread.
Strawberry Lemon Tart
Servings: 8 servings
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
1 egg yolk
2 tablespoons cold water
1 cup granulated sugar
1/4 cup cornstarch
1 cup water
1/2 cup freshly squeezed lemon juice
2 teaspoons lemon zest
3 egg yolks, beaten
2 cups fresh strawberries, hulled and sliced
Directions
Preheat your oven to 375°F (190°C).
In a food processor, combine flour, butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
Add the egg yolk and cold water, and pulse until the dough starts to come together.
Press the dough into a tart pan with a removable bottom, ensuring an even layer across the base and up the sides. Prick the base with a fork.
Bake the crust for 15-20 minutes or until golden brown. Set aside to cool.
In a medium saucepan, whisk together the sugar, cornstarch, and water over medium heat until smooth.
Stir in the lemon juice and zest. Cook for about 5 minutes, stirring frequently, until the mixture thickens.
Remove from heat and slowly whisk in the beaten egg yolks. Return to heat and cook for another 2 minutes.
Allow the lemon filling to cool slightly before pouring it into the prepared crust.
Arrange the sliced strawberries on top of the lemon filling.
Chill the tart in the refrigerator for at least 2 hours before serving.
Variations & Tips
For a twist, try adding a layer of mascarpone or cream cheese between the crust and the lemon filling for an extra creamy texture. You can also experiment with different berries like raspberries or blueberries for a different flavor profile. If you’re short on time, using a pre-made pie crust can speed up the process without sacrificing too much on taste. For a gluten-free option, substitute the all-purpose flour with almond flour and adjust the liquid ingredients as needed.
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