The Story & Intro
Strawberry Lemon Tart is one of those desserts that instantly makes me feel like spring has arrived in my kitchen. The first time I made this Strawberry Lemon Tart, I remember my countertop covered in bright red strawberries and sunny lemon zest, and the smell of baked pastry filling the air it felt like magic.
Hi👋 I’m MARILYN, a 34-year-old FROM UNITED KINGDOM. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
This Strawberry Lemon Tart is tangy, sweet, and comforting all at once. The buttery crust cradles a silky lemon curd, and juicy strawberries on top make every bite bright and refreshing. I make this tart whenever I want something impressive but approachable whether it’s a family weekend dessert or a treat to bring to friends.
The first bite of this Strawberry Lemon Tart always makes me smile. The lemon curd is creamy but not overpowering, the strawberries are fresh and sweet, and the crust is crisp yet tender. Every slice feels like a little celebration.
Why I Love Making This Recipe
I love this recipe because it is a balance of textures and flavors. The buttery tart shell contrasts beautifully with the smooth lemon curd and juicy strawberries. I love how versatile it is it’s perfect for casual tea or a dinner party.
Making this Strawberry Lemon Tart connects me to happy memories. I think of my mum baking, of sharing slices with friends, and of cozy afternoons spent in my kitchen experimenting with flavors. The tart feels sophisticated but never intimidating, and that makes me love it even more.
Ingredients & Little Kitchen Secrets
Ingredients
For the tart shell:
- 1½ cups (190g) all-purpose flour
- ⅓ cup (40g) powdered sugar
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, chilled and cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
For the lemon curd:
- ¾ cup (150g) granulated sugar
- 3 large eggs
- ¼ cup (60ml) fresh lemon juice
- Zest of 2 lemons
- 6 tablespoons (85g) unsalted butter, cut into pieces
For the topping:
- 1½ cups (225g) fresh strawberries, hulled and halved
- 2 tablespoons apricot jam (optional, for glaze)
Little Kitchen Secrets
I always chill my tart dough before baking it helps prevent shrinkage and keeps the crust tender and crisp.
When making the lemon curd, I whisk constantly over low heat. It prevents curdling and gives a silky smooth texture.
If the strawberries are extra juicy, I pat them dry to avoid soggy tart tops. A light glaze of warmed apricot jam gives the tart a professional shine.
How I Make It, Step by Step
- I preheat my oven to 350°F (175°C).
- I mix flour, powdered sugar, and salt in a bowl.
- I cut in the butter using my fingers or a pastry cutter until the mixture resembles coarse crumbs.
- I stir in the egg yolk and 1 tablespoon cold water, adding more if needed to form a dough.
- I press the dough into a tart pan and chill for 15 minutes.
- I blind-bake the shell with parchment and pie weights for 15–18 minutes until lightly golden.
- While the shell cools, I make the lemon curd: whisk sugar and eggs, then add lemon juice and zest.
- I cook over low heat, stirring constantly, and fold in butter pieces until smooth.
- I pour the lemon curd into the cooled tart shell and smooth the top.
- I arrange strawberries beautifully over the curd.
- For a shiny finish, I brush lightly with warmed apricot jam.
- I chill the tart in the fridge for at least 2 hours before serving.
How I Serve It at Home
I slice the tart into wedges and serve it chilled, sometimes with a dollop of whipped cream or a sprig of mint. It pairs beautifully with afternoon tea or a light coffee. Kids love it, adults love it, and it always feels special.
Sometimes I place the tart on a pretty platter and let it sit on the table for everyone to admire before slicing it’s too beautiful not to!
Storage, Reheating & Make-Ahead Tips
I store the tart in the refrigerator, covered, for up to 3 days. The lemon curd stays silky, and the crust maintains its crispness.
For make-ahead tips, I bake the crust in advance and keep it chilled. I prepare the lemon curd a day before, then assemble with strawberries on the day I plan to serve it.
Avoid freezing the tart with fresh strawberries they can get mushy. The curd and crust freeze well separately, though, for up to a month.
100-Word Short Version
This Strawberry Lemon Tart has a crisp, buttery shell, silky lemon curd, and fresh strawberries on top. I start by blind-baking a tender tart shell, then cook a smooth, tangy lemon curd. Once chilled, I arrange halved strawberries over the curd and optionally glaze with apricot jam. This tart is bright, fresh, and perfect for sharing with family or friends. It’s a dessert that feels special but is easy to make. Each slice is a balance of crisp, creamy, and fruity textures that brings warmth and joy to any table.
Recipe Card Section
⏱️ Time
Prep Time: 25 minutes
Cook Time: 18 minutes
Chill Time: 2 hours
Total Time: 2 hours 43 minutes
🛒 Ingredients
Tart Shell:
- 1½ cups (190g) all-purpose flour
- ⅓ cup (40g) powdered sugar
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, chilled and cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
Lemon Curd:
- ¾ cup (150g) granulated sugar
- 3 large eggs
- ¼ cup (60ml) fresh lemon juice
- Zest of 2 lemons
- 6 tablespoons (85g) unsalted butter
Topping:
- 1½ cups (225g) fresh strawberries, halved
- 2 tablespoons apricot jam (optional)
👩🍳 Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, sugar, salt. Cut in butter until coarse crumbs.
- Stir in egg yolk and cold water to form dough. Chill 15 minutes.
- Press dough into tart pan. Blind-bake 15–18 minutes. Cool.
- Whisk sugar and eggs; add lemon juice and zest. Cook low heat, stir constantly.
- Fold in butter until smooth. Pour into tart shell.
- Arrange strawberries over lemon curd.
- Brush with apricot jam if desired. Chill 2 hours.
- Slice and serve.
📝 Notes
Chill dough before baking for crisp shell.
Stir lemon curd constantly to avoid curdling.
Pat strawberries dry if very juicy.
Assemble just before serving for freshness.
🍽️ Nutrition (per slice)
Calories: 290 kcal
Carbohydrates: 38g
Protein: 4g
Fat: 14g
Sugar: 20g
Fiber: 2g
Sodium: 110mg
Strawberry Lemon Tart
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 43 minutes
- Yield: 8 slices 1x
- Category: B
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Strawberry Lemon Tart features a crisp, buttery tart shell, silky lemon curd, and fresh strawberries on top. Bright, refreshing, and easy to make, it’s perfect for family gatherings, afternoon tea, or a special dessert.
Ingredients
- 1½ cups (190g) all-purpose flour
- ⅓ cup (40g) powdered sugar
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, chilled and cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
- ¾ cup (150g) granulated sugar
- 3 large eggs
- ¼ cup (60ml) fresh lemon juice
- Zest of 2 lemons
- 6 tablespoons (85g) unsalted butter
- 1½ cups (225g) fresh strawberries, halved
- 2 tablespoons apricot jam (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare tart dough.
- Mix flour, powdered sugar, salt, cut in butter until coarse crumbs.
- Stir in egg yolk and cold water; chill 15 minutes.
- Press dough into tart pan, blind-bake 15–18 minutes. Cool.
- Whisk sugar and eggs; add lemon juice and zest. Cook low heat, stirring constantly.
- Fold in butter until smooth; pour into tart shell.
- Arrange strawberries on top, glaze with apricot jam if desired.
- Chill at least 2 hours. Slice and serve.
Notes
Chill tart dough before baking for crispness. Stir lemon curd constantly to avoid curdling. Pat strawberries dry if very juicy. Assemble just before serving for freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Conclusion
This Strawberry Lemon Tart is a dessert that makes me feel connected to the people I love. Every bite is bright, sweet, and comforting. Baking it is soothing, sharing it is joyful, and enjoying it is even better.
I hope you try this Strawberry Lemon Tart, let your kitchen fill with the scent of fresh strawberries and lemon, and create moments of warmth and connection with your family and friends.
Baking isn’t just about dessert it’s about love, memories, and bringing people together.