There’s a particular hush in my kitchen when summer strawberries start appearing at the market — like everyone’s memories are leaning in close. This tart reminds me of Sunday afternoons on the porch, lemon trees humming nearby and laughter carried on warm air. It’s a simple, tender kind of dessert that tastes like home.
Why make this recipe
- It’s the kind of recipe that brings folks together: bright lemon cream tucked into a buttery crust with sweet strawberries on top.
- It uses pantry staples with a few fresh ingredients, so you can pull it together without fuss.
- The flavors are bright but familiar, perfect for holidays, potlucks, or a quiet dessert after supper.
How to make Strawberry Tart with Lemon Cream
Ingredients:
- 1 egg
- 80 g sugar
- 100 ml seed oil
- grated lemon zest to taste
- 250 g flour
- 1 teaspoon baking powder (optional)
- 500 ml milk
- lemon zests to taste
- 2 eggs
- 50 g cornstarch
- sugar to taste
- strawberries cut into pieces to taste
Directions:
- In a bowl, combine the egg with the sugar and mix until well combined. Add the seed oil and grated lemon zest, then continue mixing.
- Incorporate the flour little by little and work the dough until you get a soft and homogeneous ball. If desired, add the baking powder for a slightly softer texture.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- Heat the milk in a saucepan with lemon zests over low heat without boiling, allowing it to infuse.
- In a bowl, beat 2 eggs with sugar and then add cornstarch, mixing until smooth.
- Strain the hot milk into the egg mixture, stir, and transfer back to the saucepan. Cook over low heat, stirring continuously until the cream thickens.
- Transfer the cream to a bowl, cover with plastic wrap touching the surface, and let cool completely.
- Roll out a portion of the chilled dough and line a tart pan. Prick the bottom with a fork.
- Pour the cold cream into the crust and distribute the sliced strawberries on top.
- Use the remaining dough to create a lattice or decorations over the filling. Seal the edges well.
- Bake in a preheated oven at 180 degrees C for about 35-40 minutes, until golden.
- Allow the tart to cool completely before slicing. Optionally, dust with powdered sugar before serving.
How to serve Strawberry Tart with Lemon Cream
- Bring it to the table at room temperature so the lemon cream is silky and the crust keeps a little bite.
- A spoonful of softly whipped cream or a scoop of vanilla ice cream on the side never hurts — but honestly, a cup of strong tea and a warm plate is all you need.
- Garnish with a few extra lemon zest curls for brightness and a sprig of mint if you like.
How to store Strawberry Tart with Lemon Cream
- Keep the tart covered in the refrigerator for up to 2–3 days. The lemon cream is best enjoyed within the first day for the freshest flavor.
- If you need to keep it longer, slice and freeze pieces individually wrapped; thaw slowly in the refrigerator before serving.
Tips to make Strawberry Tart with Lemon Cream
- Let the lemon-infused milk warm gently — never boil — so it takes on that delicate citrus aroma without turning bitter.
- Chill the dough well; a cold crust bakes into a flakier, more tender shell.
- Strain the hot milk into the egg mixture slowly to temper the eggs and avoid scrambling.
- Use firm, ripe strawberries so they hold their shape and give a bright pop of color.
- If your crust browns too fast, tent the tart with foil partway through baking.
Variations (if any)
- Make a shortbread-style crust by adding a tablespoon of sugar and a pinch of salt to the dough.
- Swap some strawberries for raspberries or thinly sliced peaches for a summer twist.
- Stir a tablespoon of lemon curd into the cooled cream for an extra lemony punch.
- For a nutty note, press sliced almonds into the crust before baking.
FAQs
Q: Can I make the crust ahead of time?
A: Yes — you can prepare the dough, wrap it tightly, and keep it in the refrigerator for up to 48 hours or freeze for longer. Thaw in the fridge before rolling out.
Q: My custard is lumpy. What went wrong?
A: Lumps usually mean the egg mixture wasn’t tempered carefully when you added the hot milk. Next time, pour the hot milk in slowly while whisking constantly, then return to the heat and stir until smooth.
Q: Can I use frozen strawberries?
A: You can, but thaw and drain them well first so the tart doesn’t get soggy. Fresh is best for texture and bright flavor.
Q: Is there a gluten-free option?
A: Substitute a 1:1 gluten-free flour blend for the 250 g flour and watch the texture — you may need a touch more liquid or a binder like xanthan gum depending on your blend.
Conclusion
If you’re in the mood for a little kitchen magic that tastes like a family story, this Strawberry Tart with Lemon Cream will do the trick. For a nearby twist on this idea, I sometimes peek at inspiration from lovely recipes like Strawberry Tartlets with Lemon Cream – The Cozy Apron, and for a bright curd-filled cousin to this tart, Strawberry Lemon Curd Tart – Dessert First has some beautiful notes. Pull up a chair, slice a generous piece, and pass it around — that’s where the sweetest memories happen.
Strawberry Tart with Lemon Cream
Ingredients
Method
- In a bowl, combine the egg with the sugar and mix until well combined.
- Add the seed oil and grated lemon zest, then continue mixing.
- Incorporate the flour little by little and work the dough until you get a soft and homogeneous ball.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- Heat the milk in a saucepan with lemon zests over low heat without boiling, allowing it to infuse.
- In a bowl, beat 2 eggs with sugar and then add cornstarch, mixing until smooth.
- Strain the hot milk into the egg mixture, stir, and transfer back to the saucepan.
- Cook over low heat, stirring continuously until the cream thickens.
- Transfer the cream to a bowl, cover with plastic wrap touching the surface, and let cool completely.
- Roll out a portion of the chilled dough and line a tart pan. Prick the bottom with a fork.
- Pour the cold cream into the crust and distribute the sliced strawberries on top.
- Use the remaining dough to create a lattice or decorations over the filling. Seal the edges well.
- Bake in a preheated oven at 180 degrees C for about 35-40 minutes, until golden.
- Allow the tart to cool completely before slicing.
- Optionally, dust with powdered sugar before serving.