Description
This lemon tart with macerated strawberries is a show-stopping dessert that’s as delicious as it is beautiful. The zesty lemon filling, buttery crust, and juicy, sweet strawberries make it the perfect combination of tangy and sweet. It’s ideal for special occasions, family gatherings, or just indulging in a well-deserved treat. Easy to prepare and guaranteed to impress, this recipe is a must-try for dessert lovers!
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ⅓ cup powdered sugar
- 1 egg yolk
- 2 tablespoons cold water
For the Filling:
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- ⅔ cup granulated sugar
- 4 egg yolks
- ½ cup heavy cream
For the Strawberries:
-
- 2 cups fresh strawberries, sliced
- 2 tablespoons granulated sugar
- Optional: 1 tablespoon fresh mint leaves for garnish
Instructions
- Prepare the Crust:
- In a food processor, combine flour and powdered sugar. Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Add egg yolk and cold water. Pulse until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- Blind Bake the Crust:
- Preheat your oven to 375°F (190°C).
- Roll out the dough on a floured surface and press it into a tart pan with a removable bottom.
- Prick the base with a fork, line with parchment paper, and fill with pie weights.
- Bake for 15 minutes. Remove weights and parchment, then bake for another 5 minutes. Let cool completely.
- Make the Lemon Filling:
- In a saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (5–7 minutes).
- Remove from heat and whisk in heavy cream until smooth.
- Fill and Bake the Tart:
- Pour the lemon filling into the cooled crust.
- Bake at 325°F (160°C) for 12–15 minutes, or until the filling is just set. Let cool to room temperature, then refrigerate for 2 hours.
- Macerate the Strawberries:
- Combine sliced strawberries and sugar in a bowl. Toss to coat and let sit for 15–20 minutes to release their juices.
- Assemble and Serve:
- Arrange the macerated strawberries on top of the chilled tart.
- Garnish with fresh mint leaves if desired. Slice and serve.
Notes
- Use Fresh Lemons: Freshly squeezed lemon juice and zest deliver the brightest flavor.
- Chill the Crust: Cold dough prevents shrinkage during baking.
- Make Ahead: The tart can be prepared a day in advance and topped with strawberries before serving.
- Storage: Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired