There’s a warm hush in the kitchen when the oven’s on and berries are waiting — like a Sunday afternoon on the front porch with a quilt and a glass of sweet tea. This tart tastes like those slow, sunlit memories, with a lemony cream that hugs each strawberry slice just so. If you love citrusy tarts with a gentle, homey touch, you might enjoy my exquisite ricotta and cream cheese tart with a delicate lemon touch for another cozy slice of comfort.
Why make this recipe
Make this Strawberry Tart with Lemon Cream when you want a dessert that feels like company — uncomplicated, sweet, and comforting. It brings together a tender, buttery base and a silky lemon cream that holds the strawberries in a simple, beautiful way. This is the kind of dessert that shows up at family tables, potlucks, and porch visits, and everyone leaves with a little extra warmth.
How to make Strawberry Tart with Lemon Cream
Start by gathering your hands-on, peaceful baking time — this recipe asks for gentle folding, a little patience while the cream cools, and a good oven-nap for the tart to set. If you enjoy bright fillings that balance sweet and tart, it’s a cousin to treats like my gingerbread sandwich cookies with lemon buttercream, though this one is softer, full of summer berries, and made for sharing with family.
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:
- Prepare the base: 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.
- Add the flour: Incorporate the flour little by little and work the dough only as needed, until you get a soft and homogeneous ball. If you want a slightly softer texture, also add the teaspoon of baking powder.
- Let it rest: Wrap the dough in plastic wrap and put it in the refrigerator for about 30 minutes.
- Heat the milk: Pour the milk into a small saucepan with the lemon zests and heat it over low heat without boiling. Let it infuse for a few minutes.
- Prepare the cream: In a bowl, beat the 2 eggs with sugar, then add the cornstarch and mix well until you get a smooth, lump-free mixture.
- Cook the cream: Strain the hot milk, pour a part of it over the egg mixture, stirring immediately, then transfer everything back to the saucepan. Cook over low heat, stirring continuously, until the cream thickens.
- Let it cool: Transfer the cream to a bowl and cover it with plastic wrap touching the surface. Let it cool completely.
- Line the mold: Take the pastry dough from the refrigerator, roll out a portion and line a tart pan, either buttered or lined with parchment paper. Prick the bottom with a fork.
- Fill: Pour the cold cream into the crust and evenly distribute the sliced strawberries on top.
- Finish the tart: With the remaining dough, create a lattice or decorations over the filling. Seal the edges well.
- Bake: Bake in a preheated static oven at 180 degrees C for about 35-40 minutes, until the surface is lightly golden.
- Let it cool and serve: Let the tart cool completely before cutting it, so the cream will remain compact and look good when sliced. Optionally, you can finish with a light dusting of powdered sugar.
How to serve Strawberry Tart with Lemon Cream
Serve this tart at room temperature so the lemon cream is silky and the strawberries sing. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream makes it feel like a Sunday celebration; a pot of fresh tea or strong coffee keeps it humble and lovely. Slice with a warm, thin knife for clean pieces and watch the faces around the table.
How to store Strawberry Tart with Lemon Cream
Cover the tart gently with plastic wrap or store it in an airtight container in the refrigerator for up to 2 days. The crust is happiest within the first day; after that the cream can soften the pastry a bit. If you need to keep it longer, store the filling and crust separately and assemble the night before — it’ll still taste like you put your heart into it.
Tips to make Strawberry Tart with Lemon Cream
- Use ripe but firm strawberries so they hold their shape when sliced.
- Chill the dough well; a rested pastry bakes up tender and flaky.
- When cooking the lemon cream, keep the heat low and stir constantly to prevent lumps or curdling.
- For a make-ahead dessert that still feels homemade, bake the shell ahead and fill the day you plan to serve. If you enjoy pairing desserts with nostalgic cake recipes, you might like my applesauce cake with cinnamon cream cheese frosting for dessert evenings that taste like home.
Variations (if any)
- Lemon glaze: Warm a little apricot jam with lemon juice and brush over the strawberries for shine.
- Mixed berries: Add raspberries or blueberries for a jewel-toned tart.
- Almond twist: Add a teaspoon of almond extract to the cream for a nutty note.
FAQs
Q: Can I use frozen strawberries?
A: Fresh is best for texture and appearance, but if you must use frozen, thaw and drain them very well so the cream doesn’t get watery.
Q: Can I make the crust entirely with butter instead of seed oil?
A: Yes — swap the oil for 100 g softened butter for a richer, more traditional shortcrust flavor. You may need to adjust the flour slightly.
Q: Can I use cornstarch substitutes?
A: You can use the same amount of glucose starch or double the amount of flour, but cornstarch gives the creamiest, smoothest result.
Q: My cream has small lumps — what now?
A: Strain it through a fine sieve into the tart shell before it cools completely; most lumps will be caught and the texture will smooth out.
Q: Can I bake the tart without a decorative top?
A: Absolutely. A simple open tart looks lovely and lets the strawberries breathe.
Conclusion
If you want another take on strawberries with lemon cream, this delightful recipe is similar in spirit to the Strawberry Tartlets with Lemon Cream – The Cozy Apron, which offers a charming, individual-serve perspective. And for a slightly different lemon-strawberry pairing that leans on curd and bright, sunny flavor, see the Strawberry Lemon Curd Tart – Dessert First for inspiration.
There’s something healing about baking for the people you love — the low hum of the oven, the tiny clinks of utensils, and the steam of hot cream cooling on the counter. Make this tart for a friend, a neighbor, or a slow afternoon, and let every slice be a small, sweet hello.
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 only as needed, until you get a soft and homogeneous ball.
- If you want a slightly softer texture, also add the teaspoon of baking powder.
- Wrap the dough in plastic wrap and put it in the refrigerator for about 30 minutes.
- Pour the milk into a small saucepan with the lemon zests and heat it over low heat without boiling. Let it infuse for a few minutes.
- In a bowl, beat the 2 eggs with sugar, then add the cornstarch and mix well until you get a smooth, lump-free mixture.
- Strain the hot milk, pour a part of it over the egg mixture, stirring immediately, then transfer everything back to the saucepan.
- Cook over low heat, stirring continuously, until the cream thickens.
- Transfer the cream to a bowl and cover it with plastic wrap touching the surface. Let it cool completely.
- Take the pastry dough from the refrigerator, roll out a portion and line a tart pan, either buttered or lined with parchment paper. Prick the bottom with a fork.
- Pour the cold cream into the crust and evenly distribute the sliced strawberries on top.
- With the remaining dough, create a lattice or decorations over the filling. Seal the edges well.
- Bake in a preheated static oven at 180 degrees C for about 35-40 minutes, until the surface is lightly golden.
- Let the tart cool completely before cutting it.
- Optionally, finish with a light dusting of powdered sugar.