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Lemon Tart with Strawberries

Alexandra Breckweg
lemon tart with strawberries

Indulge in a delightful lemon tart with strawberries and a biscoff cookie crust, a perfect harmony of flavors and textures. 

This exquisite dessert is made of a luscious, tangy lemon filling that is both refreshing and rich, nestled in a crunchy, spiced biscoff cookie crust. Topped with fresh, juicy strawberries, this tart offers a vibrant and colorful presentation that is sure to impress. 

The warm, caramelized notes of the biscoff crust beautifully complement the zesty lemon filling, while the strawberries add a touch of sweetness and freshness. Perfect for any occasion, this tart is a celebration of balanced flavors and sophisticated simplicity.

Tools & Equipment


Directions – How to Make Lemon Tart with Strawberries

Ingredients for the Crust

Make the Crust

Tart Pan: If you prefer to serve your finished tart on a platter, you should use a tart pan with a removable bottom. My tart pan doesn’t have this, but I don’t mind serving the tart straight from the pan.
The Crust: I used biscoff cookies in this recipe, however you could use graham crackers or gingersnap cookies instead. A pie crust is certainly also an option here.

Preheat the oven to 180°C/350°F. Grease and flour a 9,75×11,5cm/13¾×4½-inch tart pan. In the bowl of a food processor, pulse biscoff cookies until finely crushed.

Melt butter and add to crushed cookies, pulse until well combined. Press the mixture into the bottom and up the sides of the pan. Bake until lightly toasted, for about 5-7 minutes. Remove from the oven and let cool completely in the pan on a wire rack.

Ingredients for the Lemon Curd

Make the Lemon Curd

Make Ahead: You can make the lemon curd in advance. Keep lemon curd in the fridge in an airtight container for up to 4 days, with plastic wrap pressed against the surface to prevent a skin from forming.

In a medium bowl, whisk together the eggs and egg yolks until well combined. Set aside.

Whisk together granulated sugar, cornstarch and salt in a medium saucepan. Add lemon juice and zest and whisk well. Cook over medium heat until the sugar fully dissolves and the mixture begins to steam, but do not boil.

Pour the lemon mixture into the egg mixture in a slow, steady stream, whisking constantly. Return to the saucepan and bring to a boil over medium-high heat, stirring constantly, until the mixture has thickened, for about 2-3 minutes. 

Place a fine mesh strainer over a medium bowl and press the mixture through it, discarding the solids. Add 1-2 cubes of butter at a time and stir until melted and incorporated. 

Pour the lemon curd into the crust and spread into an even layer. Cover with plastic and press directly onto the surface of the curd to prevent a skin from forming. Chill in the fridge for at least 2-4 hours or overnight.

Ingredients for the Strawberry Topping

Make the Strawberry Topping

Strawberries: I love the combination of lemon curd and strawberries. If you don’t have fresh strawberries on hand or they are out of season, then try blueberries. They always taste amazing with lemon curd too.

Wash and dry strawberries. Use a paring knife to slice strawberries on a cutting board. Heat the strawberry preserves in the microwave in 10-second intervals, stirring in between until melted. Stir in sliced strawberries und mix well.

Finish the Tart

Remove the tart from the fridge and let sit at room temperature for 15-30 minutes. Using the back of a small spoon, swoop lemon curd in tart as desired, and spoon strawberry mixture on top.

Storing and Freezing Instructions

Storage: Let the lemon tart cool completely. This helps prevent condensation when it’s stored, which can make the crust soggy. Cover the tart with plastic or aluminum foil and keep in the fridge for up to 3-4 days.
Freezing Instructions: Cover leftover lemon tart thoroughly with plastic and wrap it with an additional layer of aluminum foil for extra protection. Freeze the tart for up to 1-2 months. Let it thaw in the fridge overnight. This helps preserve the texture and flavor.

My Summary for Lemon Tart with Strawberries

Difficulty: Simple.
Taste & Texture: The tartness of the lemon filling is balanced by the sweetness of the strawberries and the spiced sweetness of the biscoff crust. The smooth, custardy lemon filling complements the crunchy crust and the fresh fruit, creating a great balance of textures. Each bite offers a satisfying mix of flavors and textures, making it a delightful dessert experience.
Time: Making the crust takes about 10 minutes and baking time is about 5-7 minutes. It takes about 30 minutes to make the lemon curd and spread it on the crust. The lemon tart then needs to chill overnight in the fridge. Preparing the strawberry topping and finishing the lemon tart takes about 10 minutes.

More Strawberry Recipes

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Lemon Tart with Strawberries

Rating: 5.0/5
( 2 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 376 calories 23,5g fat

Ingredients

For the Crust

  • 250g biscoff cookies, finely crushed 
  • 45g butter, melted

For the Lemon Curd

  • 155g (3 large) eggs
  • 55g (3 large) egg yolks
  • 100g granulated sugar
  • 20g cornstarch
  • 1,5g (¼ tsp) salt
  • 7g (1½ tbsp) lemon zest
  • 180ml fresh lemon juice
  • 55g  butter, cubed and at room temperature 

For the Strawberry Topping 

  • 40g strawberry preserves
  • 225g fresh strawberries, sliced

Instructions

Make the Crust

  1. Preheat the oven to 180°C/350°F. Grease and flour a 9,75x11,5cm/13¾×4½-inch tart pan.
  2. In the bowl of a food processor, pulse biscoff cookies until finely crushed.
  3. Melt butter and add to crushed cookies, pulse until the mixture is well combined and holds together when pinched between your fingers. 
  4. Press the mixture into the bottom and up the sides of the prepared pan.
  5. Bake on the middle rack until the cookies are lightly toasted, for about 5-7 minutes (if the crust bubbles slightly, press down gently while still warm). 
  6. Remove from the oven and let cool completely in the pan on a wire rack.

Make the Lemon Curd

  1. In a medium bowl, whisk together the eggs and egg yolks until well combined. Set aside.
  2. Whisk together granulated sugar, cornstarch and salt in a medium saucepan.
  3. Add lemon juice and zest and whisk well. 
  4. Cook over medium heat until the sugar fully dissolves and the mixture begins to steam, but do not boil.
  5. Pour the lemon mixture into the egg mixture in a slow, steady stream, whisking constantly. 
  6. Return the mixture to the saucepan and bring to a boil over medium-high heat, stirring constantly, until the mixture has thickened and no longer tastes like cornstarch for about 2-3 minutes. 
  7. Place a fine mesh strainer over a medium bowl and press the mixture through it, discarding the solids. 
  8. Add 1-2 cubes of butter at a time and stir until melted and incorporated. 
  9. Pour the lemon curd into the prepared crust and spread into an even layer using the back of a small spoon. 
  10. Cover with plastic and press directly onto the surface of the curd to prevent a skin from forming. 
  11. Chill in the fridge for at least 2-4 hours or overnight.

Make the Strawberry Topping

  1. Wash and dry strawberries. Use a paring knife to slice strawberries on a cutting board.
  2. Heat the strawberry preserves in the microwave in 10-second intervals, stirring in between until melted. 
  3. Stir in sliced strawberries und mix well.

Finish the Tart

  1. Remove the tart from the fridge and let sit at room temperature for 15-30 minutes.
  2. Using the back of a small spoon, swoop lemon curd in tart as desired, and spoon strawberry mixture on top.

Notes

Nutrition Facts per Serving:

  • Calories: 375 kcal
  • Carbohydrates: 45.9g
  • Protein: 4.6g
  • Fat: 23.5g
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