That Skinny Chick Can Bake
Strawberry Lemon Tart with lemon halves and whole strawberries

Strawberry Lemon Tart with Lemon Curd

Home » 900+ Best Dessert Recipes » Strawberry Lemon Tart with Lemon Curd

Enjoy this irresistible Strawberry Lemon Tart with Lemon Curd! SO simple to make with a filling of lemon curd and whipped cream!

Lemon desserts rank pretty high on the approved sweets scale and when they’re topped with fresh berries?? Well, you be the judge, but my family inhaled this tart!

Strawberry Lemon Tart on a white cake stand

Strawberry Lemon Tart

I needed a lovely dessert for the weekend. I was inspired by an incredible photo in Sarabeth’s Bakery.

Since my family loves this Summer Fruit Tart, I knew her jaw dropping gorgeous Strawberry Lemon Tart would be a hit.  The decision was made. There’s something so tempting about a strawberry lemon dessert!

Strawberry Lemon Tart

An Easy Citrus Dessert

Unfortunately, the beautiful ripe strawberries I saw on Monday were not at the market on Friday, but still decent enough to give this a shot.  I simplified the recipe by using jarred lemon curd. You can certainly use homemade or top with different fruit or berries. This Strawberry Lemon Tart can even be served sans fruit with just a dollop of whipped cream. The filling didn’t set up as firm as I would have liked, so I’ve upped the gelatin amount.  Plus, I added some sugar to my whipped cream to take a bit of the pucker out of the filling.

If you want to use a store bought graham cracker or pastry crust, go for it. Or buy a package of pre-rolled pastry crusts and tuck it into your tart pan, pre-bake according to the product instructions and you’re set!

More Lemon Dessert Recipes You’ll Love:

 

You may need these supplies to make this strawberry lemon tart recipe:

Strawberry Lemon Tart on a cake stand with fresh strawberries
Yield: 8

Strawberry Lemon Tart

Strawberry Lemon Tart

An easy, luscious lemon tart topped with sweet ripe strawberries!

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Ingredients

Crust (You will only use half. Freeze the rest for another tart.):

  • 12 tablespoons, butter, cool, not cold, cut into tablespoon pieces
  • 6 tablespoons sugar
  • 1 large egg plus 1 egg yolk, beaten
  • 1/2 teaspoon vanilla
  • 2 1/4 cups flour
  • Dash of salt

Filling:

  • 1 teaspoon unflavored gelatin powder
  • 2 tablespoons cold water
  • 1 cup homemade or jarred lemon curd
  • 3/4 cup heavy cream
  • 1 1/2 pints fresh strawberries, cut into quarters

Glaze:

  • 1/3 cup red currant jelly
  • 2 tablespoons water

Instructions

  1. Make crust by beating butter in a stand mixer with paddle attachment for about a minute. Add sugar and beat till light in color, about 3 minutes. Gradually add in eggs and vanilla. Reduce speed to low and add flour and salt. Mix till dough forms and starts to pull away from the bowl.
  2. Divide the dough in half and flatten each mass into a disk. Wrap both with plastic wrap and freeze one for later use. Refrigerate other for about an hour.
  3. Preheat oven to 350º. Roll disk into a ⅛ inch thickness, on flour dusted surface. Fit into 9 inch tart pan with removable bottom. Press dough against sides of pan, then fold excess over top. Using rolling pin, roll over top of tart pan. Excess dough will break away. Prick bottom of tart dough with fork and freeze for 15 minutes. To bake, put a round of parchment over dough and fill with pie weights (or dried beans). Bake 15 minutes. Remove parchment and weights. Bake another 10 minutes. Cool on rack.
  4. In ramekin, sprinkle gelatin over water. Let absorb for 5 minutes. Bring a ½ inch of water to simmer in a saucepan. Place ramekin in water and stir till gelatin is completely melted, about a minute. Remove ramekin and set aside.
  5. Put lemon curd into a large bowl. Stir 1 tablespoon of the cream into gelatin. Whip remaining cream till starts to thicken. Slowly pour in gelatin mixture, then whip to soft peaks. Stir about ¼ of cream into lemon curd to lighten. Fold remaining cream into curd till well blended.
  6. Spread lemon filling into tart shell. Cover with plastic and refigerate at least one hour.
  7. To make glaze, microwave jelly or jam and water till hot, stir well. If there are solids in the glaze, strain.
  8. To serve, cut arrange strawberries in concentric circles over filling. Brush with warm glaze and serve.

Notes

Adapted from Sarabeth's Bakery

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

107 comments on “Strawberry Lemon Tart with Lemon Curd”

  1. Going to be making this multiple times this spring and summer!

  2. Can’t get enough of these tarts! Going to make them for Mother’s Day!

  3. This is the ultimate spring tart. Such a great way to put all the strawberries in season to good use.

  4. I adore lemon curd so it is no surprise that I love this dessert! Would be great for Easter too!

  5. This was SO good!! It was a huge hit at my house!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.