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Strawberry Lemon Tart

Strawberry Lemon Tart
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

Find it online: https://marybaking.com/strawberry-lemon-tart/