Strawberry Lemon Curd Tart (Print Version)
Meyer lemon curd and strawberry jam in a crisp shortbread base topped with fresh strawberries and flowers.
# Ingredients:
→ Crust
01 -
1.5 cups (188 g) all-purpose flour
02 -
3 tablespoons (24 g) powdered sugar
03 -
1 tablespoon lemon zest (from 1 large lemon)
04 -
1/4 teaspoon fine sea salt
05 -
9 tablespoons (113 g) unsalted butter, cold, cut into cubes
06 -
1 tablespoon lemon juice (from 1/2 large lemon)
07 -
2 to 3 tablespoons ice water, as needed
→ Filling
08 -
5 tablespoons (100 g) strawberry jam
09 -
6 large egg yolks
10 -
2 large eggs
11 -
1 scant cup (190 g) granulated sugar, preferably organic
12 -
1/4 cup Meyer lemon zest (from 4 to 5 lemons)
13 -
5 ounces (140 g) fresh squeezed Meyer lemon juice (from 4 to 5 lemons)
14 -
1/4 teaspoon fine sea salt
15 -
4 tablespoons (56 g) unsalted butter, cut into pieces
16 -
3 tablespoons (45 g) heavy cream, chilled
17 -
Fresh strawberries, for topping
# Steps:
01 -
Combine flour, sugar, lemon zest, and salt in a food processor and pulse until mixed. Add cubed butter, pulse to pea-sized pieces. Gradually mix in lemon juice and water until dough begins to hold together. Wrap dough tightly and refrigerate for at least 1 hour or overnight.
02 -
Roll dough on a floured surface to a size 2 to 3 inches larger than tart pan. Fit dough into tart pan, trim edges, and freeze for 15 to 30 minutes.
03 -
Preheat oven to 375°F (190°C). Line crust with parchment and weights. Bake for 20 minutes until edges set. Remove weights, bake for another 5 to 10 minutes until lightly golden. Cool slightly.
04 -
In a saucepan, whisk together eggs, egg yolks, sugar, lemon zest, lemon juice, and salt. Cook over medium-low heat until thickened, stirring constantly. Strain mixture and stir in chilled cream.
05 -
Spread strawberry jam in the tart crust. Pour lemon filling on top, leaving 1/4-inch space from the top. Bake at 375°F (190°C) for 15 minutes until edges are set but center slightly jiggles.
06 -
Cool tart to room temperature, then refrigerate for at least 2 hours. Top with fresh strawberries before serving.
# Helpful Notes:
01 -
Freeze the crust before baking to prevent shrinking.