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Strawberry Lemon Tart

Strawberry Lemon Tart

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

Read the Story Behind the Recipe

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45 min
Prep Time
55 min
Total Time



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


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


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.

Tip #4

Read more about this recipe on Recipe Buzz® Blog.

Nutrition (1 serving)

320 Calories
18 Fat (g)
140 Cholesterol (mg)
250 Sodium (mg)
36 Carbohydrates (g)
2 Dietary Fiber
5 Protein (g)
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