Luscious Lemon Tart with Fresh Strawberries

There’s something magical about the combination of bright, citrusy lemon and sweet, ripe strawberries. This classic French-inspired tart brings together a buttery shortcrust pastry filled with silky-smooth lemon curd and topped with fresh strawberry slices. It’s the perfect dessert for any special occasion or when you want to bring a touch of elegance to your table!

Why You’ll Love This Recipe

• The contrast between the crisp pastry and smooth filling is divine
• Make-ahead friendly for stress-free entertaining
• Impressive presentation with minimal decoration needed
• Perfect balance of sweet and tart flavors

Prep Time: 45 minutes
Cook Time: 35 minutes
Chill Time: 2 hours
Total Time: 3 hours 20 minutes
Servings: 8-10
Difficulty Level: Intermediate

Ingredients

For the Shortcrust Pastry:

• 1½ cups (180g) all-purpose flour
• ½ cup (113g) cold unsalted butter, cubed
• ½ cup (60g) powdered sugar
• ¼ teaspoon salt
• 1 large egg yolk
• 2-3 tablespoons ice water

For the Lemon Curd Filling:

• 4 large lemons (for ⅔ cup juice and 2 tablespoons zest)
• 4 large eggs
• 2 egg yolks
• 1 cup (200g) granulated sugar
• ¾ cup (170g) unsalted butter, cubed
• Pinch of salt

For Topping:

• 8-10 fresh strawberries, sliced
• Optional: lemon zest for garnish

Special Equipment Needed

• 9-inch (23cm) tart pan with removable bottom
• Rolling pin
• Double boiler or heatproof bowl
• Fine-mesh strainer
• Parchment paper
• Pie weights or dried beans

Instructions

Making the Perfect Pastry

1. Prepare the dough: In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse breadcrumbs.
2. Bind it together: Add egg yolk and 2 tablespoons ice water. Pulse until dough just comes together, adding more water if needed.
3. Chill: Form into a disk, wrap in plastic, and refrigerate for 1 hour.
4. Roll out: Roll dough on a floured surface to ⅛-inch thickness.
5. Transfer: Carefully drape over tart pan, pressing into corners. Trim excess leaving a ½-inch overhang, then fold inward to reinforce edges.
6. Chill again: Freeze for 15 minutes.

Blind Baking

1. Preheat oven to 375°F (190°C).
2. Line tart shell with parchment and fill with pie weights.
3. Bake for 20 minutes.
4. Remove weights and parchment, then bake 10-15 minutes more until golden.
5. Cool completely.

Making the Lemon Curd

1. Prepare base: Whisk together eggs, egg yolks, sugar, lemon juice, and zest in your double boiler bowl.
2. Cook gently: Place over simmering water (don’t let bowl touch water). Whisk constantly until mixture thickens and reaches 170°F (77°C), about 10-15 minutes.
3. Finish: Remove from heat, whisk in butter pieces until smooth.
4. Strain: Pass through fine-mesh strainer for ultimate smoothness.

Assembly

1. Pour warm curd into cooled tart shell.
2. Smooth surface with an offset spatula.
3. Chill until set, at least 2 hours.
4. Before serving, arrange sliced strawberries on top in a circular pattern.
5. Optional: Sprinkle with fresh lemon zest.

Pro Tips for Success

• For the crispiest crust: Make sure all ingredients are cold, and don’t skip the chilling steps.
• Prevent curdling: Keep whisking constantly while cooking the curd and watch your temperature.
• Perfect slicing: Use a sharp knife dipped in hot water and wiped clean between cuts.
• Strawberry prep: Slice strawberries just before placing on tart to keep them fresh and prevent bleeding.

Storage Instructions

• Counter: Can be kept at room temperature for up to 4 hours
• Refrigerator: Store covered for up to 3 days
• Make ahead: Tart shell can be made 2 days ahead, lemon curd 1 week ahead

Nutrition Information

Per serving (1/10 of tart):

• Calories: 385
• Fat: 24g
• Carbohydrates: 42g
• Protein: 6g
• Fiber: 1g
• Sugar: 28g

Common Questions

Q: Why did my curd not set?
A: The most common reason is insufficient cooking time. Make sure it reaches 170°F and is thick enough to coat the back of a spoon.

Q: Can I use other fruits?
A: Absolutely! Try raspberries, blueberries, or a mixed berry topping.

Q: My pastry shrunk during baking. Why?
A: This usually happens when the dough is stretched during rolling or hasn’t rested enough. Make sure to chill thoroughly and handle gently.

Serving Suggestions

Serve this beautiful tart slightly chilled with a dusting of powdered sugar if desired. It pairs wonderfully with:

• A dollop of whipped cream
• A scoop of vanilla ice cream
• Fresh mint leaves for garnish
• A cup of Earl Grey tea or coffee

This tart is perfect for spring and summer gatherings, Mother’s Day, Easter, or any occasion that calls for an elegant dessert. The bright yellow filling and ruby-red strawberries create a stunning presentation that’s sure to impress your guests!

Note: For best results, read through the entire recipe before starting and make sure all ingredients are at the proper temperature as specified.