Strawberry Lemon Curd Tart

  • Difficulty: Medium
  • 2 hours
  • 8 servings

Fresh, sweet and sour and creamy, this strawberry lemon curd tart is a must try dessert. Follow the steps carefully when making the lemon curd – you’ll want to get a soft lemon curd without any lumps.

Ingredients Needed for Strawberry Lemon Curd Tart

1 ½ cups of flour
½ cup powdered sugar
7 ounces of butter, room temperature
2 eggs
1 tablespoon milk
lemon curd :
5 egg yolks
1 cup sugar
1 teaspoon lemon zest, grated
7 ounces of butter, room temperature
1 cup lemon juice
strawberry sauce :
10 ounces of frozen strawberry, thawed
⅓ cup sugar

How to Cook Strawberry Lemon Curd Tart

  1. Sift the flour and powdered sugar into a kitchen aid bowl.
  2. Add 7 ounces (200 grams) of butter (keep 1/2 tablespoon for later use). Rub the butter in using your fingertips, until it resembles fine breadcrumbs.
  3. Put the eggs and the milk in a separate bowl and whisk them together.
  4. Add the butter and flour mixture in your kitchen aid bowl. Start the machine and gradually add the egg mixture. Mix 1-2 minutes until a dough ball forms. Remove it from the bowl, wrap it in plastic wrap and refrigerate it for 30 minutes.
  5. Preheat the oven to 360 degrees F/180 degrees C.
  6. Grease a ceramic pie dish with butter (the dish should have about 10 inches/25 cm diameter).
  7. Meanwhile, make the lemon curd:
  8. Put the egg yolks in a saucepan, then place the pot on the stove, on low heat.
  9. Start whisking. Add the sugar gradually and continue to whisk.
  10. Add the lemon zest.
  11. Add the butter and whisk until it melts.
  12. Add the lemon juice and cook the curd a bit more, whisking continuously until it thickens. Set the lemon curd aside.
  13. When the dough’s refrigerating time is up, roll it out using a rolling pin.
  14. Carefully roll the dough up onto the rolling pin and arrange it on the bottom of your pan. Gently press it to fit into the pan and on its edges. Cut off the rest of the dough. Prick its bottom with a fork.
  15. Place a parchment paper sheet over the pie crust, then fill it with dried beans.
  16. Transfer it to the oven and bake for 10 minutes. Remove the beans and parchment paper and cook for another 15 minutes. When ready, set aside the crust.
  17. Make the strawberry sauce:
  18. Put the strawberries in a saucepan on medium heat.
  19. Add the sugar and start mixing with a wooden spoon.
  20. When the sugar melts, use a stainless steel masher to mash the fruit. Cook for 1-2 more minutes. Set aside.
  21. Pour the lemon curd into the pie crust.
  22. Add the strawberry topping.
  23. Using a toothpick, gently swirl the strawberry topping into the lemon curd.
  24. Freeze for 30 minutes before serving.

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