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Zesty Strawberry Lemon Tart Recipe with Easy Homemade Lemon Curd

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A bright, zesty strawberry lemon tart featuring a silky homemade lemon curd and a buttery, flaky crust, perfect for spring and summer gatherings.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2 tablespoons ice water (add more if dough feels too dry)
  • 3/4 cup (180ml) freshly squeezed lemon juice (about 4–5 lemons)
  • Zest of 2 lemons
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • Optional: 1 tablespoon apricot jam (warmed, for glazing strawberries and adding shine)
  • Optional: fresh mint leaves for garnish

Instructions

  1. Make the Tart Dough: In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse breadcrumbs with some pea-sized pieces remaining. Add the egg yolk and ice water, starting with 1 tablespoon and adding more as needed, to bring the dough together. Press the dough into a ball, wrap in plastic, and chill for at least 30 minutes.
  2. Roll Out and Bake the Crust: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the dough out to about 12 inches (30cm) in diameter, about 1/8 inch (3mm) thick. Gently transfer the dough to the tart pan, pressing it into the edges and trimming any excess. Prick the base with a fork to prevent puffing. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment, and bake another 10 minutes until golden. Let cool completel…
  3. Prepare the Lemon Curd: In a heatproof bowl set over simmering water, whisk together lemon juice, zest, sugar, and eggs. Stir constantly for about 10-12 minutes until the mixture thickens and coats the back of a spoon. Remove from heat and whisk in the butter, piece by piece, until fully melted and smooth. Strain the curd through a fine mesh sieve to catch any cooked egg bits. Cover with plastic wrap pressed directly on the surface and chill until firm, at least 1 hour.
  4. Assemble the Tart: Once the crust is cool and lemon curd is set, spoon the curd into the tart shell and smooth the top with an offset spatula. Arrange sliced strawberries in concentric circles or your preferred pattern. If using, brush the tops with warmed apricot jam for a shiny finish.
  5. Chill and Serve: Refrigerate the tart for at least 30 minutes to set before slicing. Garnish with fresh mint leaves if desired. Serve chilled or at room temperature for the best flavor.

Notes

Use cold butter for a flaky crust. Chill dough before rolling to prevent shrinking. Stir lemon curd constantly over gentle heat to avoid curdling. Strain lemon curd for smoothness. Glaze strawberries with warmed apricot jam for shine and added sweetness. Frozen strawberries can be used if thawed and drained well. Gluten-free and dairy-free substitutions are possible with appropriate ingredient swaps.

Nutrition

Keywords: strawberry tart, lemon curd, homemade lemon curd, spring dessert, easy tart recipe, fresh strawberries, lemon dessert

Find it online: https://tempotaste.com/zesty-strawberry-lemon-tart-recipe-with-easy-homemade-lemon-curd/