Home > Desserts > Strawberry Lemon Tart Strawberry Lemon Tart August 28, 2016 | 3 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. The best thick crust loaded with a custard-like lemon filling and loaded with sweet strawberry pie filling. Delicious and surprisingly simple to make! I’ve said it no short of a dozen times here — I am a total chocolate fanatic. My obsession with chocolate stems from a few things: 1. It’s SO delicious. I mean is there anything better? and 2. My mom’s complete obsession with chocolate. She seriously idolized chocolate growing up so naturally I grew up thinking it was the best thing a person could eat. As kids we used to find hidden stashes of fancy chocolate bars that were supposed to my mother’s only. If that didn’t make us kids feel like chocolate was gold on a treasure hunt I don’t know what would. And yes, we may or may not have eaten her hidden candy sometimes, because well, refer to point 1: it’s SO delicious. Self-control around chocolate? None. Literally none at all. That said, there is one dessert in the world that I would pick over chocolate which I think is a pretty big deal. That dessert would be lemon bars. I’ve shared my tried and true favorite ever lemon bars here and they’ve gotten incredible reviews. You all love those too! This lemon tart is a wide variation on that recipe made with more of a cookie tasting crust and topped with a delicious strawberry pie filling. These were gone before the chocolate ganache-covered brownies I made in the same week, so that is really saying something. These bars are tangy, sweet, and have the absolute perfect filling-to-crust ratio which is a very important thing. The crust is honestly one of the best crusts I’ve ever had — buttery, sweet, and a perfect texture of not being too hard but not too soft either. It’s got a great bite and with the light and smooth lemon topping you’ll love that! I always test my recipes a few times especially with baking since it is so much more precise than a dinner recipe. One of the times I tested this recipe I forgot to put the tart pan on another tray. When I went to pull it out, the edge of the tart pan touched my arm above the hot pad and I threw up the entire tart as a recoil. My arm instantly blistered up from the burn, and the tart was in about a hundred pieces on the door of my oven. And while I was definitely upset, I’ll also admit that I ate about 90% of that broken tart while I sat in the kitchen with an ice pack on my arm. And I’m completely certain that broken tart did in fact make the burn much better. I’m just saying, this crust is pretty delicious. PLUS it’s crazy fast to make — you literally throw all the ingredients in a blender and pulse it until it resembles a crust. No kneading is needed! Take the crust out of blender and roll it into a ball and it’s ready to go into the tart pan. The lemon curd filling is seriously simple as well — you just whisk together a few ingredients and then strain the mixture and pour it on top of the tart. I’ve tested this recipe several times and the lemon filling is always perfect at exactly 20 minutes. I know ovens do widely vary but the things to look for is that the mixture looks set, but not necessarily firm. The filling might be a little runny in the center but that will completely set when it is cooled. The tart should be a bright yellow and not at all browned around the edges. Make sure that you very precisely measure the lemon juice and heavy whipping cream and center will perfectly set-up. And most importantly allow the tart time out of the oven to cool and firm up. You’ll want to give it at least an hour in the fridge before cutting into it. More delicious lemon desserts: The BEST Lemon Bars Greek Yogurt Lemon Zucchini Bread Creamy Lemon Pie Lemon Curd FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Strawberry Lemon Tart - Review this recipe The best thick crust loaded with a custard-like filling and loaded with sweet strawberry pie filling. Delicious and surprisingly simple to make! SAVE TO RECIPE BOX Print Recipe Strawberry Lemon Tart - Review this recipe SAVE TO RECIPE BOX Print Recipe The best thick crust loaded with a custard-like filling and loaded with sweet strawberry pie filling. Delicious and surprisingly simple to make! Course Dessert Cuisine American Keyword lemon tart Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes Servings 1 (11-12 inch) Tart Pan Author Chelsea Ingredients11 x 1 and 1/8th inch Tart PanPie Crust14 tablespoons unsalted butter3/4 cup powdered sugar2 and 1/2 cups white flour1 large egg yolk1 teaspoon vanilla extract1/2 teaspoon saltLemon Filling and Topping4 large eggs3/4 cup white sugar2 tablespoons lemon zest1/2 cup freshly squeezed lemon juice1/2 cup heavy whipping cream1 can Lucky Leaf Strawberry Filling InstructionsPrepare the crust: in a large food processor, add butter, powdered sugar, and flour. Pulse until the butter is in small pieces.Add in the yolk, vanilla extract, salt, and 2 tablespoons very cold water. Pulse until a crust forms.Pour the mixture out onto a surface and roll into a ball.Spray an 11 or 12 inch tart pan with nonstick spray. Preheat the oven to 350 degrees F.Press the crust evenly into the tart pan and then cover and place in the freezer for 20 minutes.Remove the tart from the freezer and place a sheet of tin foil over the tart. Cover the foil with rice (this is to weigh down the tart and keep it from rising up).Place the tart pan on a cookie sheet.Bake for 15 minutes. Remove the foil and bake for another 5-10 minutes or until the edges are a light brown.Remove.Meanwhile, in a large bowl, whisk together 4 eggs.Pulse white sugar and lemon zest in a food processor until the sugar is fine but not powdered.Add the sugar and lemon zest to the eggs along with the lemon juice and heavy whipping cream.Whisk until combined.Pour through a strainer into the partially baked tart.Place in the oven for 20 minutes and then remove and allow to cool to room temperature.Remove the tart from the cookie sheet and transfer to the fridge for at least 1 hour (covered).Remove the tart and slice into pieces.Top each piece generously with the strawberry filling.Enjoy immediately. Recipe NotesOnly top the bars you are going to eat with the strawberry filling. If you are going to have leftovers package the tart separate from the filling and then combine the 2 when ready to enjoy again. We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.