Strawberry Lemon Tart with Lemon Curd
Enjoy this irresistible Strawberry Lemon Tart with Lemon Curd! It’s 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!
Frequently Asked Questions
A tart is made with a pastry crust and straight, shallow sides. It is filled and does not have a top crust. A pie usually has angled sides with a single or double crust.
Lemon curd (and other citrus curds) are creamy mixtures made from juice, sugar, butter, and egg yolks that are cooked until thick. It can be used as a spread, topping or ingredient in a dessert recipe.
You May Also Like:
- Fresh Lemon Truffles from The View from Great Island
- Creamy Lemon Tart
- Lemon Layer Cake
- Lemon Chiffon Pie
- Lemon Thumbprints
- Plus, check out all my Best Dessert Recipes
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 the 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 the 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 it with pie weights (or dried beans).
- Bake for 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 the 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 the gelatin mixture, then whip to soft peaks.
- Stir about ¼ of the cream into lemon curd to lighten it. Fold remaining cream into curd till well blended.
- Spread lemon filling into the 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 the 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.
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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”
Love strawberries! Love lemon curd! Perfect 🙂 Happy #citruslove!!!
A gorgeous strawberry tart to behold!! BTW, I just love your blog makeover.
That tart is too gorgeous to cut into.. and i love strawberries with lemon! yummm!
Oh! Oh! Oh! I have lemon curd.
I love citrus flavour with strawberry. The tart look an eye catcher.
I think I will give it a try! Never done a tart!
What a gorgeous tart! Love the way you have decorated it, simple yet so elegant. Love it!!!
What a wonderful tart and an extraordinary to combine lemon and strawberries. I am wondering why I have never thought about it…
Quanto sei brava!!!
E’ incantevole!!! In questo periodo dell’anno in cui la natura non offre molti colori, il tuo dolce apre il cuore!!!
Un bacio e un abbraccio!!!!
Lemon and Strawberries are a great pair.
Beautiful tart Liz, especially with lemon…perfect at anytime.
Happy New Year and have a wonderful week ahead 🙂
Don’t mind me, I’m going to scrape all the strawberries off the top and then run away.
Look amazing dear Lizzy:)
Oh my goodness these strawberry lemon tarts look perfect. What a great blog hop. Happy to be a part!!
Sounds like fun! I love lemon and strawberry and will try to bake somethings with lots of citrus.
I saw strawberries in the market today and had to pinch myself, I don’t think I’ve ever seen them there in Jan before. I just love lemon and strawberries. Hope you had a happy New Years.
-Gina-
Your tart looks beautiful. I love Sarabeth Bakery cookbook. She has so many wonderful recipes with such detailed descriptions. Great job creating this tart!
This tart is gorgeous, Lizzy! Love the strawberry and lemon combo!
wow that tart looks BEAUTIFUL. seriously, wow!!! so glad you are hosting with us. 🙂 sending some #citruslove to you!
Oooooo love lemon! This tart looks magnifique! Can’t wait for strawberry season here, Lizzy. Lovely roundup of lemony recipes too!