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Strawberry Lemon Tart

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

Ingredients

  • 11 x 1 and 1/8th inch Tart Pan

Pie Crust

  • 14 tablespoons unsalted butter
  • 3/4 cup powdered sugar
  • 2 and 1/2 cups white flour
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Lemon Filling and Topping

  • 4 large eggs
  • 3/4 cup white sugar
  • 2 tablespoons lemon zest
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup heavy whipping cream
  • 1 can Lucky Leaf Strawberry Filling

Instructions

  • Prepare 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.

Notes

Only 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.