When life gives you lemons, make a lemon tart—especially one topped with juicy macerated strawberries. There’s something magical about the combination of tangy lemon curd, buttery crust, and sweet, syrupy strawberries. Whether you’re hosting a gathering, celebrating a special occasion, or just treating yourself, this lemon tart with macerated strawberries is sure to impress.

Why Lemon Tart with Macerated Strawberries is a Must-Try Dessert

Lemon tart is a classic dessert that combines zesty citrus flavor with creamy texture. Adding macerated strawberries not only elevates the presentation but also creates a perfect harmony of sweet and tart flavors. Here’s why you’ll love this recipe:

• Bursting with Flavor: The lemon tart is tangy and refreshing, while the strawberries add a natural sweetness.
• Beautiful Presentation: Bright yellow lemon curd and vibrant red strawberries create a stunning visual appeal.
• Perfect Balance: The rich crust, creamy filling, and juicy topping create an unforgettable combination.
• Versatile: Great for summer parties, weekend treats, or elegant dinner finales.

Ingredients for Lemon Tart with Macerated Strawberries

Component	Ingredient	Quantity
For the Crust:	All-purpose flour	1 ¼ cups
	Unsalted butter (cold, cubed)	½ cup
	Powdered sugar	⅓ cup
	Egg yolk	1
	Cold water	2 tablespoons
For the Filling:	Fresh lemon juice	½ cup
	Lemon zest	1 tablespoon
	Granulated sugar	⅔ cup
	Egg yolks	4
	Heavy cream	½ cup
For the Strawberries:	Fresh strawberries (sliced)	2 cups
	Granulated sugar	2 tablespoons
	Fresh mint leaves (optional, for garnish)	1 tablespoon

Step-by-Step Instructions

1. Prepare the Tart Crust

1. Mix the Dough: In a food processor, combine flour and powdered sugar. Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
2. Add Egg Yolk: Mix in the egg yolk and cold water until the dough comes together.
3. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes.

2. Blind Bake the Crust

1. Preheat your oven to 375°F (190°C).
2. Roll out the dough on a floured surface and press it into a tart pan with a removable bottom.
3. Prick the base with a fork and line it with parchment paper. Fill with pie weights or dried beans.
4. Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes until golden. Let it cool completely.

3. Make the Lemon Filling

1. In a medium saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks.
2. Cook over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes). Do not let it boil.
3. Remove from heat and whisk in the heavy cream until smooth.

4. Fill and Bake the Tart

1. Pour the lemon filling into the cooled tart crust.
2. Bake at 325°F (160°C) for 12–15 minutes, or until the filling is just set.
3. Allow the tart to cool to room temperature, then refrigerate for at least 2 hours.

5. Macerate the Strawberries

1. Combine the sliced strawberries and sugar in a bowl. Toss gently to coat the berries evenly.
2. Let the mixture sit for 15–20 minutes, allowing the sugar to draw out the juices.

6. Assemble and Serve

1. Arrange the macerated strawberries on top of the chilled lemon tart.
2. Garnish with fresh mint leaves for a pop of color.
3. Slice and serve. Enjoy your masterpiece!

Tips for a Perfect Lemon Tart with Macerated Strawberries

1. Use Fresh Lemons: Freshly squeezed lemon juice and zest deliver the best flavor.
2. Chill the Dough: Cold dough prevents shrinkage during baking.
3. Don’t Overcook the Filling: The lemon curd should be creamy and smooth, not scrambled.
4. Balance the Sweetness: Adjust the sugar in the strawberries to your taste preference.
5. Plan Ahead: Prepare the tart a day in advance to allow the flavors to meld.

Nutritional Information (Per Slice)

Nutrient	Amount
Calories	300
Protein	4g
Carbohydrates	28g
Fat	20g
Fiber	1g
Sodium	75mg

Creative Variations for Lemon Tart with Macerated Strawberries

1. Citrus Twist: Use a mix of lemon, lime, and orange juice for a zesty medley.
2. Berry Medley: Add blueberries, raspberries, or blackberries to the strawberry topping.
3. Chocolate Drizzle: Drizzle melted dark chocolate over the tart for a decadent touch.
4. Nutty Crust: Swap the traditional crust for a nut-based one made with almond flour.

FAQs About Lemon Tart with Macerated Strawberries

1. Can I use a store-bought crust?
Yes, a pre-made crust works well if you’re short on time.

2. How do I store leftovers?
Refrigerate the tart in an airtight container for up to 3 days.

3. Can I freeze the tart?
Yes, freeze the baked tart (without strawberries) for up to 2 months. Thaw and top with fresh berries before serving.

4. What can I substitute for heavy cream?
You can use coconut cream for a dairy-free option.

5. Can I use frozen strawberries?
While fresh strawberries are best, frozen ones can be used. Thaw and drain them before macerating.

6. How do I prevent a soggy crust?
Blind baking ensures the crust stays crisp, even with the lemon filling.

Conclusion: Make Lemon Tart with Macerated Strawberries Today!

Lemon tart with macerated strawberries is the ultimate dessert for any occasion. Its tangy, creamy filling, buttery crust, and sweet strawberry topping make it a showstopper. Whether you’re celebrating with family or enjoying a quiet afternoon treat, this recipe is sure to delight. Grab your ingredients, roll up your sleeves, and create a dessert that’s as beautiful as it is delicious!

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