If you’re looking for a dessert that perfectly balances sweet and tangy flavors, this Strawberry Meyer Lemon Tart is the ultimate treat. With its velvety Meyer lemon curd filling, a touch of strawberry jam, and a buttery lemon-scented shortbread crust, it’s a showstopper for any occasion. Topped with fresh strawberries and edible flowers, this tart is as beautiful as it is delicious.
Meyer lemons, with their sweet and slightly floral flavor, make the curd irresistibly smooth and zesty. Paired with the brightness of strawberry jam, the combination creates a unique flavor profile that’s both refreshing and indulgent. The buttery shortbread crust ties it all together, adding a delicate crunch that contrasts perfectly with the creamy filling.
This tart is a labor of love, but every step is worth it. Whether you’re serving it at a dinner party or enjoying a slice with your afternoon tea, it’s sure to impress. Let’s dive into the recipe!
Ingredients
For the Crust:
- 1½ cups (188g) all-purpose flour
- 3 tablespoons (24g) powdered sugar
- 1 tablespoon lemon zest (from 1 large lemon)
- ¼ teaspoon fine sea salt
- 9 tablespoons (113g) unsalted butter, cold, cubed
- 1 tablespoon lemon juice (from ½ large lemon)
- 2 to 3 tablespoons ice water, as needed
For the Filling:
- 5 tablespoons (100g) strawberry jam
- 6 large egg yolks
- 2 large eggs
- 1 scant cup (190g) granulated sugar (preferably organic)
- ¼ cup Meyer lemon zest (from 4–5 lemons)
- 5 ounces (140g) fresh-squeezed Meyer lemon juice (from 4–5 lemons)
- ¼ teaspoon fine sea salt
- 4 tablespoons (56g) unsalted butter, cut into pieces
- 3 tablespoons (45g) heavy cream, chilled
For Topping:
- Fresh strawberries
- Optional: Edible flowers
Instructions
1. Prepare the Crust:
1. In a food processor, combine the flour, powdered sugar, lemon zest, and salt. Pulse to mix.
2. Add the cold butter cubes and pulse until the mixture resembles pea-sized crumbs. Drizzle in the lemon juice and 2 tablespoons of ice water, pulsing just until the dough starts to come together. Add more water, 1 tablespoon at a time, if needed.
3. Turn the dough out onto plastic wrap, shape it into a disk (or rectangle for a rectangular tart pan), and wrap tightly. Refrigerate for at least 1 hour or overnight.
2. Blind Bake the Crust:
1. Roll out the chilled dough on a lightly floured surface to fit your tart pan. Gently press the dough into the pan, trimming the edges. Freeze for 15–30 minutes.
2. Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights. Place on a baking sheet and bake for 20 minutes.
3. Remove the weights and parchment, then bake for another 5–10 minutes until the crust is golden and fully set. Cool on a wire rack.
3. Make the Filling:
1. In a bowl, rub the lemon zest into the sugar until fragrant. In a medium saucepan, whisk together the eggs, egg yolks, sugar, lemon juice, and salt.
2. Add butter pieces and cook over medium-low heat, whisking constantly, until the mixture thickens and reaches 170°F (77°C). Strain the curd through a fine-mesh sieve and stir in the heavy cream.
4. Assemble and Bake:
1. Spread a thin layer of strawberry jam over the cooled crust. Pour the lemon curd on top, filling it almost to the top.
2. Bake at 375°F (190°C) for 15 minutes, or until the edges are set but the center still jiggles slightly. Cool completely to room temperature, then refrigerate for at least 2 hours.
5. Decorate and Serve:
Top the tart with fresh strawberries and edible flowers just before serving. Slice, serve, and enjoy!
Notes
- Make Ahead: The tart can be made a day in advance and stored in the refrigerator. Add the toppings just before serving.
- Storage: Leftovers can be refrigerated for up to 3 days.
- Crust Tip: Freezing the crust before baking helps prevent shrinkage.
This tart is the perfect blend of fruity, tangy, and buttery goodness. Every bite will transport you to dessert heaven! 🍓🍋