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
Helpful Tools:
- Stand Mixer (all affiliate links)
- Removable Loose Bottom Tart Pan
- Lemon Curd
Strawberry Lemon Tart
An easy, luscious lemon tart topped with sweet ripe strawberries!
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, sliced and/or cut in half
Glaze:
- 1/3 cup red currant jelly
- 2 tablespoons water
Instructions
- 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.
Notes
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.
Nutrition Information:
Yield:
8Serving Size:
1 sliceAmount Per Serving: Calories: 544Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 161mgSodium: 276mgCarbohydrates: 58gFiber: 3gSugar: 28gProtein: 8g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
107 Comments on “Strawberry Lemon Tart with Lemon Curd”
This looks gorgeous… I’m sure yours was much better than Sarabeth’s!!! Every year my in laws send us a cake from Sarabeth’s bakery and it’s always dry and always ends up in the trash. 🙁 I would seriously eat more than my share of your tart.
I LOVE citrus. What a fun project! Happy New Year Liz. Look forward to more of your posts/recipes. 🙂
Yum. I love lemon curd and strawberries…such an addicting combination. I have a jar of curd in my fridge that I can’t stop sneaking spoonfuls of. I want to try your crust recipe too!
Hi Liz, Thanks so much for stopping by my blog and leaving that sweet comment! Your blog is stunning and your passion truly shines through. This tart sounds wonderful…it’s a beautiful taste of summer which is so welcome this time of year!
Mmm – that tart looks amazing! Love the combo of lemon and raspberries!
What a gorgeous tart! I have two citrus recipes that I haven’t blogged yet. I will have to remember to link up!
We are about to have lots of Florida strawberries soon so this is ideal for me!! Your crust is gorgeous and the cake makes a beautiful presentation!
Wow Lizzy! That tart is gorgeous! I can imagine what fresh local berries would tast like atop that tart, but June or not, I know you are enjoying it’s deliciousness!
You are amazing!
Ooooh , that looks gorgeous , I want o have a slice *slurp* . Gorgeous pics too 🙂 .
Looks fantastic! I enjoy lemon tart, but I need sweetness to balance the tartness, since I my tartness tolerance is pathetic, and the strawberries should be perfect for that.
Stunning as always Liz!! This so makes me wish that I was your neighbor!
Love lemon curd so I’ll definitely love this lovely tart!
I Citrus Love this theme, it is making me feel all summery inside. That tart is beautiful, and I love that here in Southern California, strawberries are in season all year.
Such a lovely looking tart! I would love to have a piece right now. The lemon filling sounds delicious!
that’s positively sinful, Lizzy 🙂 It’s one of your master pieces. Have you ever considered of using all of these lovely pics of yours to release a cook book? The photos are already professional, you just need to collect them, and you will have no trouble finding a publisher, you really are unique among so many food bloggers, trust me, I both cook and bake and work in the publishing industry 🙂
Thats a lovely pie, you know like I always share, anything with sour taste I will always be there. So, this is another one of my fav dessert though I seldom have strawberries, its not only pricey over here but you really don’t get that great tasting ones.
Lizzy- Lemon and strawberries are a perfect pairing, tart lemon flavor and sweet, juicy strawberries. Gorgeous pics. I can just imagine how this will taste with local strawberries, Yum!
That tart looks spectacular. I have that cookbook, and I’ve never wanted to try that recipe more!
I love savory… lemon chicken is our favorite… what a great lineup here… the tart looks wonderful~
Looks fabulous, Lizzie! Of course, you know my choices would be savory! Rick, however would love the sweet side of citrus! Lemon Spaghetti, Lemon Chicken, Chicken Pomodoro, Cajun Tartar Sauce, Lemon Tea Muffins and Tunnel of Lemon Cake all come to mind!
Thanks for sharing!