Skip Navigation
Close
Search recipes, ingredients, articles, products...
Strawberry Lemon Tart

Strawberry Lemon Tart

Fresh, ripe strawberries complement the tangy lemon filling in this tart.

Read the Story Behind the Recipe


What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

45 min
Prep Time
55 min
Total Time
9
servings

Ingredients

Crust

1 1/4 cups all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

1/2 cup cold Land O Lakes® Butter

1 large Land O Lakes® Egg (yolk only), beaten

2 to 3 tablespoons cold water

Filling

2/3 cup sugar

4 teaspoons cornstarch

1/4 cup lemon juice

1/4 cup water

3 large Land O Lakes® Eggs (yolks only), beaten

1/4 cup Land O Lakes® Butter

Topping

1 tablespoon red currant jelly

3 cups sliced fresh strawberries

How to make

  1. STEP 1

    Heat oven to 425°F.

  2. STEP 2

    Combine flour, 1 tablespoon sugar and salt in bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 1 egg yolk; mix well. Stir in enough water with fork just until flour mixture is moistened. Form dough into ball.

  3. STEP 3

    Roll out dough between two pieces of waxed paper to 11-inch square. Remove waxed paper. Place into ungreased 9-inch square tart pan with removable bottom. Press into pan; trim excess pastry. Prick bottom and sides with fork. Bake 15-18 minutes or until lightly browned. Cool completely.

  4. STEP 4

    Combine 2/3 cup sugar and cornstarch in 1-quart saucepan. Stir in lemon juice and 1/4 cup water. Cook over medium-high heat, stirring constantly, 2-3 minutes or until mixture comes to a boil. Remove from heat. Stir half of hot mixture into egg yolks. Return mixture to saucepan. Cook over low heat, stirring constantly, 2-3 minutes or until mixture boils and thickens. Remove from heat. Stir in 1/4 cup butter. Place plastic food wrap on surface of filling. Refrigerate at least 1 hour.

  5. STEP 5

    Place jelly in bowl; microwave 15-30 seconds until jelly is melted. Cool 5 minutes.

  6. STEP 6

    Spread filling into pastry; arrange strawberries on top. Drizzle with jelly just before serving.

Read the Story Behind the Recipe

Tip #1

- Substitute 1 (12-ounce) jar lemon curd for filling.

Tip #2

- Prepare and refrigerate filling up to 24 hours ahead.

Tip #3

- Roll dough into 11-inch circle. Place into ungreased 9-inch round tart pan with removable bottom.

Nutrition (1 serving)

320 Calories
18 Fat (g)
140 Cholesterol (mg)
250 Sodium (mg)
36 Carbohydrates (g)
2 Dietary Fiber
5 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.