Ingredients
Method
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.