Strawberry Lemon Curd Tart Recipe

Name: Strawberry Lemon Curd Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CURD; 2 large eggs; 1/2 cup sugar; 3 tablespoons fresh lemon juice; 1/4 cup unsalted butter; 1 1/2 teaspoons grated lemons, rind of; CRUST; 1 1/2 cups flour; 3 tablespoons sugar; 1/4 teaspoon salt; 1/2 cup unsalted butter, chilled,cut into 1/2 inch cubes; 2 tablespoons chilled whipping cream (or more); 1 large egg yolk; 1 1/2 quarts fresh strawberries, stem end of each cut flat; 1/2 cup strawberry jam

Servings: persons

CURD
2 large eggs
1/2 cup sugar
3 tablespoons fresh lemon juice
1/4 cup unsalted butter
1 1/2 teaspoons grated lemons, rind of
CRUST
1 1/2 cups flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled,cut into 1/2 inch cubes
2 tablespoons chilled whipping cream (or more)
1 large egg yolk
1 1/2 quarts fresh strawberries, stem end of each cut flat
1/2 cup strawberry jam

1
For curd; Whisk eggs, sugar and lemon juice in heavy small saucepan to blend.
2
Add butter and lemon peel.
3
Stir over medium heat until curd thickens to pudding consistency, about 8 minutes.
4
Transfer to a small bowl.
5
Press plactic wrap onto surface of curd and chill at least 2 hours.
6
For crust; Combine flour, sugar and salt in processor; blend 5 seconds.
7
Add butter; using on/off turn, blend until mixture resembles coarse meal.
8
Add 2 TBS cream and egg yolk.
9
Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
10
GAther dough into ball; flatten into a disk.
11
Wrap and chill 1 hour.
12
(Curd and dough can be made 2 days ahead, keep chilled) Roll out dough on lightly floured surface to 13 inch round.
13
Transfer dough to 9 inch diameter tart pan with removable bottom.
14
Trim overhang to 1/2 inch.
15
Fold overhang in and press firmly, dorming double thick sides.
16
Pierce crust all over with fork; refrigerate 1 hour.
17
Preheat oven to 400*F.
18
Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes.
19
Cool crust completely on rack.
20
Spread curd in crust.
21
Stand berries in curd.
22
Strain jam into saucepan; warm briefly to thin.
23
Brush jam over berries.
24
Chill tart until glaze sets, at least 1 hour and up to 6 hours.
25
Release tart from pan and serve.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: CURD, 2 large eggs, 1/2 cup sugar, 3 tablespoons fresh lemon juice, and more.

Yes, Strawberry Lemon Curd Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Lemon Curd Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions