Get ready to delight your taste buds with the perfect balance of sweet and tangy in this classic Strawberry Lemon Tart. Combining a crispy, buttery crust with a creamy, zesty lemon filling and fresh, vibrant strawberries on top, this Strawberry Lemon Tart is a showstopper dessert that’s as beautiful as it is delicious. Whether you’re serving it for a special occasion or simply treating yourself, this recipe will bring a burst of sunshine to your table and have everyone asking for seconds.

Why You’ll Love This Recipe

Perfect flavor harmony: The tartness of lemon meets the sweet juiciness of strawberries, creating a fresh and irresistible taste.
Crispy, flaky crust: The buttery crust provides a satisfying crunch that perfectly complements the creamy filling.
Visually stunning: Vibrant red strawberries on top make this tart look as spectacular as it tastes.
Versatile dessert: Ideal for parties, brunches, or just a sweet treat after dinner.
Simple to make: Uses basic ingredients you likely already have, proving that elegance doesn’t have to be complicated.

Ingredients You’ll Need

This recipe relies on simple, essential ingredients that come together harmoniously to create a delicious Strawberry Lemon Tart. Each component plays a key role, from the flaky crust to the creamy filling and fresh fruit topping, making every bite a perfect balance of texture and flavor.

All-purpose flour: The foundation for a tender, crisp crust.
Unsalted butter: Adds richness and flakiness to the crust when cold and properly blended.
Granulated sugar: Sweetens the crust and filling without overpowering the natural tartness.
Fresh lemons: Key for the zesty lemon curd filling, juice and zest bring bright citrus flavor.
Eggs: Provide structure and creaminess to the lemon filling.
Heavy cream or sour cream: Ensures a smooth, luscious texture in the filling.
Fresh strawberries: The star topping that adds sweetness, color, and freshness.
Powdered sugar: For dusting or sweetening the strawberries if desired.

Variations for Strawberry Lemon Tart

Feel free to make this Strawberry Lemon Tart your own! This recipe is highly adaptable to fit a variety of tastes, dietary needs, or ingredient availability. Changing or adding ingredients is easy and keeps things exciting.

Gluten-free crust: Swap all-purpose flour for a gluten-free blend to accommodate dietary restrictions.
Dairy-free option: Use coconut oil instead of butter and almond milk creamers to replace dairy in the filling.
Mixed berry topping: Add blueberries, raspberries, or blackberries for a medley of flavors and colors.
Herb infusion: Incorporate finely chopped basil or mint into the filling or garnish for a fresh twist.
Sugar substitute: Replace regular sugar with honey or maple syrup for a natural sweetener with depth.

How to Make the Perfect Strawberry Lemon Tart

How to Make Strawberry Lemon Tart

Step 1: Prepare the Crust

Start by combining all-purpose flour and sugar in a bowl. Cut cold unsalted butter into small cubes and quickly work it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs. Add a splash of cold water gradually until the dough comes together without being sticky. Shape into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes to firm up the dough.

Step 2: Blind Bake the Crust

Roll out the chilled dough on a floured surface to fit your tart pan. Press it evenly into the pan and prick the bottom with a fork to prevent puffing. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 350°F (175°C) for about 15 minutes, then remove the weights and bake another 5-7 minutes until golden brown. Let it cool completely before adding the filling.

Step 3: Make the Lemon Filling

In a medium saucepan, whisk together fresh lemon juice, lemon zest, sugar, and eggs. Cook over medium-low heat, stirring constantly until the mixture thickens to a custard-like consistency. Remove from heat and whisk in cold butter pieces one at a time until fully melted and incorporated. Finally, stir in heavy cream or sour cream for added creaminess. Let the filling cool slightly.

Step 4: Assemble the Tart

Pour the smooth lemon filling into the cooled crust, spreading it evenly. Arrange sliced fresh strawberries beautifully on top of the lemon layer. Chill the tart in the refrigerator for at least two hours to set the filling and allow the flavors to meld.

Step 5: Serve and Enjoy

Before serving, optionally dust the top lightly with powdered sugar for an elegant finish. Slice with a sharp knife, serve chilled, and watch the smiles light up around the table!

Pro Tips for Making Strawberry Lemon Tart

Use cold butter: Ensures a flaky crust by preventing the fat from melting too early during mixing.
Fresh lemons matter: Always use fresh lemon juice and zest, as bottled lemon juice lacks the vibrant freshness needed.
Don’t overcook the filling: Cook until thickened but still smooth and pourable to avoid curdling.
Chill the tart: Proper refrigeration sets the filling and enhances flavor blending and texture.
Choose ripe strawberries: Sweet and firm berries provide the best presentation and taste contrast against tart lemon.

How to Serve Strawberry Lemon Tart

Garnishes

Fresh mint leaves, a light dusting of powdered sugar, or thin lemon zest curls are excellent garnishes. These add a pop of color and elevate the tart’s visual appeal while complementing its flavors perfectly.

Side Dishes

A dollop of whipped cream or a scoop of vanilla bean ice cream pairs beautifully with the Strawberry Lemon Tart to balance its tanginess with creamy sweetness. For a lighter option, fresh fruit salad or a simple mixed green salad with a citrus vinaigrette works wonderfully.

Creative Ways to Present

Serve the tart in individual mini tartlets for parties or alongside tea for an elegant afternoon treat. You can also plate slices with a drizzle of berry coulis or lemon glaze to add artistic flair and extra indulgence.

Make Ahead and Storage

Storing Leftovers

Keep leftover Strawberry Lemon Tart covered in the refrigerator for up to 3 days. This maintains the freshness of the fruit and keeps the crust crisp while the filling remains smooth and flavorful.

Freezing

While the tart is best enjoyed fresh, you can freeze the crust separately before baking or freeze fully assembled slices wrapped tightly in plastic wrap and aluminum foil for up to one month. Thaw overnight in the fridge before serving.

Reheating

Reheat individual slices at room temperature or briefly in the microwave if you prefer the filling slightly softer, but avoid overheating to preserve texture. The crust is best enjoyed crisp and cold.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries for their texture and flavor. Frozen berries release water and can make the tart soggy. If you must use frozen, thaw and drain them well before topping.

How long does the tart last in the fridge?

You can store the Strawberry Lemon Tart in the refrigerator for up to three days without sacrificing quality, but it’s freshest within the first 48 hours.

Can I make the crust ahead of time?

Yes, you can prepare the crust dough up to two days in advance and keep it tightly wrapped in the refrigerator. Alternatively, bake and cool the crust ahead to speed up assembly on the day you serve.

Is this recipe gluten-free or dairy-free?

The traditional recipe includes gluten and dairy, but it’s easy to make gluten-free with alternative flours and dairy-free by substituting butter and cream with plant-based options.

What’s the best way to slice the tart?

Use a sharp knife dipped in hot water and wiped dry before slicing to get clean, beautiful cuts without crushing the crust or filling.

Final Thoughts

Making the perfect Strawberry Lemon Tart is a satisfying and rewarding experience that combines simple ingredients with a touch of finesse to create a dessert that brightens any occasion. I can’t wait for you to try this recipe and share the joy of that crispy crust, tangy lemon cream, and luscious strawberries with your friends and family. Happy baking!

Strawberry Lemon Tart

Print Recipe

Classic Strawberry Lemon Tart features a crispy, buttery crust paired with a creamy, tangy lemon filling and topped with fresh, vibrant strawberries. This showstopper dessert balances sweet and tart flavors perfectly, making it ideal for special occasions or everyday treats.

Author: Mary
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 3 hours (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free (with substitutions)

Ingredients

Scale

Crust

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup (1 stick) cold unsalted butter, cubed
2–3 tablespoons cold water

Lemon Filling

1/2 cup fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
3/4 cup granulated sugar
3 large eggs
6 tablespoons cold unsalted butter, cut into pieces
1/4 cup heavy cream or sour cream

Topping

1 cup fresh strawberries, sliced
Powdered sugar (optional, for dusting)

Instructions

Prepare the Crust: Combine all-purpose flour and granulated sugar in a bowl. Cut cold unsalted butter into small cubes and work it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs. Gradually add cold water, a tablespoon at a time, until the dough comes together but is not sticky. Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Blind Bake the Crust: Roll out the chilled dough on a floured surface to fit your tart pan. Press evenly into the pan and prick the bottom with a fork to prevent puffing. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 350°F (175°C) for about 15 minutes. Remove the weights and parchment, then bake for another 5-7 minutes until golden brown. Let the crust cool completely.
Make the Lemon Filling: In a medium saucepan, whisk together fresh lemon juice, zest, sugar, and eggs. Cook over medium-low heat, stirring constantly until the mixture thickens to a custard-like consistency. Remove from heat. Whisk in cold butter pieces one at a time until fully melted and incorporated. Stir in heavy cream or sour cream until smooth. Allow the filling to cool slightly.
Assemble the Tart: Pour the lemon filling into the cooled crust, spreading it evenly. Arrange sliced fresh strawberries on top beautifully. Chill the tart in the refrigerator for at least two hours to set the filling and meld flavors.
Serve and Enjoy: Before serving, optionally dust the tart lightly with powdered sugar for an elegant finish. Slice with a sharp knife and serve chilled.

Notes

Use cold butter to ensure a flaky crust by keeping the fat from melting too soon.
Always use fresh lemon juice and zest for vibrant citrus flavor.
Do not overcook the lemon filling; cook until thickened but still smooth and pourable to prevent curdling.
Chill the tart thoroughly to set the filling and blend flavors.
Choose ripe, firm strawberries for best taste and presentation.
If desired, replace all-purpose flour with a gluten-free blend to make a gluten-free crust.
For a dairy-free option, substitute butter with coconut oil and use almond milk creamer instead of heavy cream or sour cream in the filling.
Use a sharp knife dipped in hot water and wiped dry to get clean slices when cutting the tart.

Nutrition

Serving Size: 1 slice (1/8 of tart)
Calories: 320 kcal
Sugar: 20 g
Sodium: 95 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 110 mg

Keywords: strawberry lemon tart, lemon tart, summer dessert, fresh strawberries, citrus tart, baked lemon filling, tart crust