Strawberry Lemon Curd Tart

This stunning strawberry lemon tart is the dessert I crave when spring finally rolls around. Silky Meyer lemon curd and a thin layer of sweet strawberry jam nestle inside a crisp, lemon-scented shortbread crust. A shower of juicy berries on top brings the whole thing to life. I first made this for a friend’s baby shower and was surprised by how much everyone wanted the recipe—now I bake it for every warm-weather celebration.

I never expected my family to love tart desserts, but even my young nephews reach for second slices. Sometimes I decorate with edible flowers for a wow effect and everyone thinks it is bakery bought.

Ingredients

• All-purpose flour: yields a tender shortbread base go for unbleached for best flavor
• Powdered sugar: for a gentle sweetness and ultra-fine texture
• Lemon zest: infuses both crust and filling with bright citrus notes choose firm unwaxed lemons for fullest aroma
• Fine sea salt: balances sweetness and heightens every flavor element look for a fine grain to disperse evenly
• Unsalted butter: is essential for the crust and the curd pick a European-style butter for rich flavor
• Lemon juice: adds a zippy citrus punch squeeze Meyer lemons for their floral tang if available
• Egg yolks and whole eggs: provide body and luxurious texture use large eggs at room temperature for a silky curd
• Granulated sugar: keeps the filling perfectly sweet organic sugar brings extra depth
• Strawberry jam: delivers concentrated berry flavor choose a jam with real fruit and minimal added sugar
• Heavy cream: ensures your curd is smooth and rich use fresh chilled cream for best results
• Fresh strawberries: crown the tart with bursts of color and flavor pick sweet deeply red berries that are just ripe
• Edible flowers: optional for a fancy finish source from pesticide-free sources only

Step-by-Step Instructions

Make the Dough:

Place flour powdered sugar lemon zest and salt in a food processor Pulse until fully combined which evenly distributes the zest and salt throughout the flour. Add cold cubes of butter. Pulse until the mix looks like coarse sand with visible pea-sized bits of butter. Drizzle lemon juice and two tablespoons of ice water over the mixture. Pulse a few more times until moist clumps start to form. Test by squeezing dough between your fingers If it holds together you are ready. If needed add more ice water by teaspoon.

Shape and Chill the Dough:

Dump the dough onto a clean tea towel or plastic wrap. Use the sides of the towel to bring the dough together twisting it into a bundle so it forms a ball or a rectangle. Gently knead once or twice if spots are crumbly. Wrap tightly and chill at least one hour or overnight to relax the gluten and keep the finished crust crisp.

Roll Out and Line the Pan:

On a lightly floured surface roll dough to fit your pan making it two to three inches longer and wider than the tart shell. Drape gently into the tart pan easing it into the corners without stretching. Trim off excess dough with a small knife. Chill in the freezer until very firm This helps prevent the crust from shrinking.

Blind Bake the Crust:

Preheat oven to 375 degrees Fahrenheit. Line the frozen crust with crumpled parchment to fit all corners. Fill with pie weights or granulated sugar for even heat. Bake on a baking sheet until edges are puffed and look matte about twenty minutes. Remove parchment and weights. Bake five to ten more minutes until edges just turn golden and bottom looks dry not shiny.

Make the Lemon Filling:

Rub lemon zest into sugar with fingertips until it becomes fragrant. In a saucepan whisk egg yolks and eggs until blended. Gradually whisk in the scented sugar followed by lemon juice and salt. Add butter pieces and cook over medium low heat stirring constantly until curd thickens and coats the back of a spoon. Strain through a fine mesh sieve for an ultra-smooth curd. Whisk in the heavy cream while mixture is still warm.

Assemble the Tart:

Spread a thin even layer of strawberry jam in the cooled tart shell. Pour in the lemon curd filling to within one quarter inch of the top.

Bake and Set the Tart:

Bake the assembled tart until edges are set and center jiggles only slightly about fifteen minutes This just sets the filling without overcooking it. Let cool fully at room temperature then chill two hours or overnight so the filling slices cleanly.

Finish and Serve:

Top with halved or sliced fresh strawberries and a scatter of edible flowers if desired. Slice with a sharp knife and serve chilled for the best texture.

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Strawberry jam is my secret weapon here I love how the layer of berry cuts through the tang of the lemon and adds an irresistible hint of childhood nostalgia. My youngest cousin once asked if I could make this with raspberry jam and the result was just as delicious.

Storage Tips

Store leftover tart in the refrigerator covered loosely with foil. The crust stays crisp for about two days and the flavors deepen overnight. I do not recommend freezing as the fresh strawberries will weep and lose their texture.

Ingredient Substitutions

If you cannot find Meyer lemons regular lemons will work and add a bit more sharpness. Raspberry or blackberry jam makes a delicious swap for strawberry. In the crust dairy free butter can be used with good results.

Serving Suggestions

This tart looks beautiful dressed with extra berries a dusting of powdered sugar or a dollop of whipped cream. For a fancy brunch slice smaller wedges and serve with tea or sparkling wine.

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Cultural and Historical Context

Fruit tarts like this are rooted in French pâtisserie tradition where the contrast of tangy curd and sweet fruit is a classic. Edible flowers are a modern touch but harken back to old fashioned homey desserts that celebrated the season’s best.

Recipe FAQs

→ How do you prevent a soggy crust in this tart?

Par-bake the crust until golden, then cool completely before adding the jam and lemon layer. This keeps the base crisp.

→ Can regular lemon be substituted for Meyer lemon?

Yes, standard lemons can be used. Meyer lemons are sweeter and less tart, so the filling will be slightly tangier with regular lemons.

→ What is the best way to achieve a silky lemon curd filling?

Cook the curd gently, stirring constantly and strain to remove any bits of cooked egg for the smoothest result.

→ Should the tart be served chilled or at room temperature?

It is best served well-chilled for cleaner slices, but can also be enjoyed at cool room temperature.

→ Can I prepare this tart in advance?

Yes, it benefits from a long chill and can be made a day ahead. Add fresh fruit garnish just before serving.

→ What other toppings work well with this tart?

Besides strawberries and flowers, try whipped cream, candied citrus peels, or fresh mint for added flair.