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 Lemon Curd Tart!
Why You Must Make
- It’s perfect for lemon lovers.
- The berry topping makes it company-worthy!
- Using jarred lemon curd speeds up the assembly. I love a shortcut when it doesn’t affect the quality of the dish.
Since my family loves this Summer Fruit Tart, I knew this jaw-dropping gorgeous Strawberry Lemon Tart would be a hit. The decision was made. There’s something so tempting about a strawberry lemon dessert!
Tips for Making this Easy Citrus Tart
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 lemon curd or top it with different fruit or berries.
- This Strawberry Lemon Tart can even be served sans fruit. Just top each serving with a dollop of sweetened whipped cream. Adding a little sugar to the cream helps balance the pucker of the tart.
- The filling didn’t set up as firm as I would have liked, so I’ve upped the gelatin amount.
- 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!
You May Also Like:
- Fresh Lemon Truffles from The View from Great Island
- Creamy Lemon Tart
- Lemon Layer Cake
- Lemon Chiffon Pie!
- Plus, check out all my Best Dessert Recipes
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
- 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, sliced and/or cut in half
- 1/3 cup red currant jelly
- 2 tablespoons water
- Make the crust by beating the butter in a stand mixer with the 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.
- Divide the dough in half and flatten each mass into a disk. Wrap both with plastic wrap and freeze one for later use. Refrigerate the other for about an hour.
- Preheat the oven to 350º. Roll disk into a ⅛ inch thickness, on a flour-dusted surface. Fit into a 9-inch tart pan with removable bottom. Press dough against the sides of the pan, then fold excess over the top. Using a rolling pin, roll over the top of the tart pan. The excess dough will break away. Prick the bottom of the tart dough with a fork and freeze for 15 minutes.
- To bake, put a round of parchment over the dough and fill with pie weights (or dried beans). Bake 15 minutes. Remove parchment and weights. Bake another 10 minutes. Cool on rack.
- In a ramekin, sprinkle gelatin over the cold water. Let absorb for 5 minutes. Bring a ½ inch of water to simmer in a saucepan. Place the ramekin in water and stir until gelatin is completely melted for about a minute. Remove the ramekin and set it aside.
- Put lemon curd into a large bowl. Stir 1 tablespoon of the cream into the gelatin. Whip the 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.
- Spread lemon filling into tart shell. Cover with plastic and refrigerate for at least one hour.
- To make the glaze, microwave jelly or jam and water till hot, stir well. If there are solids in the glaze, strain.
- To serve, arrange the strawberries in concentric circles over filling. Brush with warm glaze and serve.
Adapted from Sarabeth's Bakery.
The calorie count is elevated since the recipe for the crust makes 2 and you'll only make 1 crust.
Serving Size:1 slice
Amount Per Serving: Calories: 544Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 161mgSodium: 276mgCarbohydrates: 58gFiber: 3gSugar: 28gProtein: 8g
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