Lemon Strawberry Tart

The Lemon Strawberry Tart is a delightful dessert that beautifully combines the tartness of lemons with the sweetness of strawberries. This dessert is not only visually appealing with its bright colors but also tantalizes the taste buds with its refreshing flavor. A buttery shortbread crust supports a luscious lemon curd layered with velvety strawberry jam. Each bite offers a balance of rich and zesty notes that make it a perfect treat for any occasion—be it a picnic, a birthday celebration, or simply a sweet ending to a family dinner. With its impressive appearance and simple preparation, this tart is sure to become a favorite in your dessert repertoire.

The tart is versatile too, as it can be enjoyed in various ways—plain or with a dollop of whipped cream, giving it an even creamier texture. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and ensures delicious results. With the combination of fresh ingredients and a touch of creativity, the Lemon Strawberry Tart will captivate your guests and family alike.

Ingredients about Lemon Strawberry Tart

List of ingredients with measurements

To create the Lemon Strawberry Tart, you will need the following ingredients:

• 16 tablespoons unsalted butter (divided)
• 10 ounces shortbread cookies (finely crushed)
• 1/2 teaspoon kosher salt (divided)
• 4 large eggs
• 4 large egg yolks
• 1 1/4 cups granulated sugar
• 2 teaspoons finely grated lemon zest
• 1 cup fresh lemon juice
• 2 tablespoons cornstarch
• 1 cup seedless strawberry jam
• Store-bought or homemade whipped cream for serving

Optional ingredient substitutions

There are several substitutions you can consider based on your preferences or what you have on hand. If you do not have shortbread cookies, you can use graham crackers or digestive biscuits for the crust. For a dairy-free option, you can swap the unsalted butter for coconut oil or a vegan butter substitute. If you’re looking to cut down on sugar, consider using a sugar substitute that measures cup-for-cup like erythritol or stevia, keeping in mind that the flavor could change slightly. Additionally, freshly squeezed lemon juice is preferable, but bottled lemon juice can be used if fresh lemons are unavailable.

How to Make Lemon Strawberry Tart

Step 1: Prepare the crust

Begin by making the crust. In a small pot, melt 5 tablespoons of butter over medium-low heat. Once melted, transfer it to a large mixing bowl. Then, add the finely crushed shortbread cookies and 1/2 teaspoon of kosher salt to the bowl. Mix everything together until well combined. Take a 9-inch tart pan with a removable bottom and pour the butter and cookie mixture into it. Using the back of a measuring cup, firmly press the mixture into the bottom and up the sides of the tart pan. It’s important to compact the crumbs evenly to create a sturdy base. After pressing, refrigerate the crust for about 20 minutes to set.

Step 2: Prepare the lemon curd

While the crust is chilling, you can start making the lemon curd. In a medium bowl, whisk together 4 large eggs and 4 large egg yolks until well blended. In a separate medium pot, over medium-low heat, melt the remaining 12 tablespoons of butter. Once melted, carefully add the egg mixture to the pot, along with 1 1/4 cups of granulated sugar, 2 teaspoons of finely grated lemon zest, and 1 cup of fresh lemon juice. Don’t forget to add 2 tablespoons of cornstarch; this will help thicken the curd. Whisk all the ingredients constantly as you cook. You will see it begin to thicken to a pudding-like consistency in about 6 to 8 minutes.

Step 3: Strain and assemble the curd

Once the curd has thickened, take it off the heat and strain it through a fine-mesh strainer into a medium heatproof bowl. This step is crucial to remove any lumps and ensure a smooth texture. Next, transfer 1 cup of the lemon curd to another heatproof bowl. In this bowl, gently stir in the strawberry jam until thoroughly combined.

Step 4: Layer the tart

Pull the tart crust out of the refrigerator once it’s chilled. Begin pouring the lemon curd into the center of the prepared crust. Alternate pouring the lemon curd and strawberry jam mixture. It’s a great idea to create a pattern that pleases the eye as you layer it. After the fillings are in place, take a skewer or a chopstick and lightly drag it through the curd to create a lovely swirling effect. Once completed, cover the tart with plastic wrap and refrigerate for at least 2 hours or overnight until it thickens and sets completely.

How to Serve Lemon Strawberry Tart

Best ways to serve Lemon Strawberry Tart

When it comes to serving the Lemon Strawberry Tart, simplicity is key. Once you are ready to serve, carefully remove the sides and the bottom of the tart pan. Transfer the tart to a serving platter or a cake stand to make an impressive presentation. The contrast between the bright yellow lemon filling and the vibrant red strawberry jam creates an eye-catching dessert that will attract everyone to the table.

Serving suggestions or pairings

For an added touch of luxury, consider serving the tart with a dollop of whipped cream. You can use either store-bought whipped cream or make your own by whipping heavy cream with a bit of sugar and vanilla until it forms soft peaks. Freshly sliced strawberries or a light sprinkle of powdered sugar can elevate the tart’s visual appeal. Additionally, pairing this tart with a chilled glass of sparkling lemonade or a light white wine could complement its zesty flavors, making for a refreshing end to any meal.

How to Store Lemon Strawberry Tart

Proper storage methods

To keep your Lemon Strawberry Tart fresh, cover it loosely with plastic wrap or aluminum foil after it has set in the refrigerator. It is important to store it in the fridge to maintain its creamy texture and prevent spoilage. The tart can last in the refrigerator for up to 3 days.

Tips for reheating or freezing

If you want to freeze the tart for later enjoyment, it’s best to freeze it before adding whipped cream or any toppings. Wrap the tart tightly in plastic wrap and then place it in an airtight container. The tart can be frozen for up to 2 months. When you’re ready to eat it, move it to the refrigerator to thaw overnight. Avoid using the microwave to reheat this tart, as the texture can become compromised. Instead, serve it chilled straight from the fridge for best results.

Tips to Make Lemon Strawberry Tart

Common mistakes to avoid

When making the Lemon Strawberry Tart, be cautious about overcooking the lemon curd. It’s vital to whisk constantly and remove it from the heat as soon as it thickens to avoid scrambling the eggs. Additionally, ensure your butter for the crust is fully melted and incorporated well with the crumbs; this guarantees a firm base that won’t crumble apart. Lastly, don’t skip the chilling step. Chilling the crust and the tart allows for optimal flavor and texture.

Helpful tips for better results

Using freshly squeezed lemon juice and freshly grated lemon zest will yield the brightest flavor. Avoid pre-packaged versions if possible. Also, when straining the curd, be patient and thoroughly press it through the strainer to achieve a smooth consistency. If you’re looking for an even more intense flavor, consider adding a little lemon extract to the curd mixture. Lastly, experimenting with different fruits may help you discover your own twist on this classic tart.

Variation of Lemon Strawberry Tart

Suggested variations or twists on the recipe

Feel free to switch up the flavors in your Lemon Strawberry Tart. For instance, you can swap the strawberry jam for raspberry or blueberry jam for a unique twist. For a more tropical flavor, try adding coconut to the crust or using coconut cream instead of whipped cream. You can also experiment with other citrus fruits, such as lime or orange, in place of lemon for a refreshing change in flavor profile.

Adjustments for dietary preferences

If you or your guests have particular dietary needs, adjustments can be quite simple. For a gluten-free version, use gluten-free cookies for the crust. To make this tart dairy-free, replace the butter with a vegan alternative and use coconut milk in the curd. There are several sugar alternatives available if you want to make a lower-sugar version as well, allowing you to cater to a variety of dietary preferences without sacrificing taste.

FAQs

What can I do if the dish isn’t turning out right?

If your tart doesn’t turn out as expected, don’t fret. If the lemon curd doesn’t thicken properly, it may mean it needs a little more time on the heat or that it wasn’t whisked enough. If it curdles, try blending it with an immersion blender to smooth it out. Additionally, ensure that you are using fresh ingredients, as old eggs or lemons can affect the consistency and flavor of your curd.

Can I make this ahead of time?

Yes! The Lemon Strawberry Tart is an excellent make-ahead dessert. You can prepare it a day or two in advance, which allows the flavors to meld beautifully. Just ensure it is covered properly in the refrigerator until you are ready to serve.

What can I substitute for ingredients?

You can easily substitute several ingredients in this tart. For example, change the shortbread cookies with another type of cookie for the crust. If you want a sugar-free option, consider using a sugar substitute for the granulated sugar in the curd. Fresh lemons can be switched with bottled lemon juice in a pinch, although fresh will always deliver the best flavor.

The Lemon Strawberry Tart is not just a dessert; it’s a culmination of flavors and creativity that can adapt to any occasion or taste preference. With the right ingredients and a little time, you can create a stunning dessert that is sure to impress everyone around your dining table! Enjoy your baking adventure!

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