Description
A delightful tart featuring a velvety filling of strawberry and Meyer lemon, set in a buttery lemon shortbread crust.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- 1 teaspoon lemon zest
- ½ cup unsalted butter, softened
- 1 large egg yolk
- 1 tablespoon cold water
- 1 cup fresh strawberries, hulled and sliced
- 1 cup Meyer lemon juice (about 4–5 lemons)
- 1 cup granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, combine the flour, powdered sugar, and lemon zest.
- Add the softened butter and mix until crumbly.
- Stir in the egg yolk and cold water until the dough comes together.
- Press the dough into a 9-inch tart pan evenly across the bottom and up the sides.
- Prick the bottom with a fork and bake for 15-20 minutes until lightly golden. Let it cool completely.
- In a blender or food processor, combine the Meyer lemon juice, granulated sugar, eggs, lemon zest, and cornstarch. Blend until smooth.
- Pour the mixture into the cooled tart crust.
- Bake for 25-30 minutes until the filling is set but still slightly jiggly in the center.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.
- To serve, arrange the sliced strawberries on top of the tart and dust with powdered sugar just before serving.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- You can replace Meyer lemons with regular lemons for a more tart flavor.
- Consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side for an indulgent treat.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg