This strawberry lemon tart is a creamy and refreshing dessert made with a zesty lemon filling, topped with fresh strawberries, and soaked in a sweet lemon syrup. It’s the perfect way to enjoy the flavors of summer.
Strawberry Lemon Tart
Strawberry and lemons go together like peanut butter and jelly. It truly is the perfect flavor combination when it comes to desserts. This refreshing strawberry lemon tart is just begging to be made and enjoyed during the hot summer months.
Ingredients for the Strawberry Lemon Tart
Let’s go over the ingredients you will need for this strawberry lemon tart recipe. Using high-quality ingredients is key to producing the best strawberry lemon tart!
- Digestive biscuits (or graham crackers)
- Unsweetened coconut flakes: Use unsweetened coconut flakes to prevent the tart base from becoming too sweet.
- Butter: I always bake with salted butter because it does not have any added flavorings. If you use unsalted butter, add an extra ½ tsp of salt in the recipe.
- Sweetened condensed milk: Use your favorite brand of sweetened condensed milk. I do not recommend using a fat-free version.
- Lemon juice and zest
- Eggs: Room temperature eggs will give you the best results.
- Strawberries: Make sure to use fresh strawberries for the best results. You can substitute for raspberries you prefer.
- Sugar: Use your favorite granulated or organic cane sugar!
How to Make the Strawberry Lemon Tart
- Make the crust. Process the cookies and coconut flakes in a food processor until fine crumbs form. Add melted butter and pulse. Press the mixture into a tart pan. Refrigerate for 30 minutes.
- Make the filling. Whisk the condensed milk, lemon juice, lemon zest, and egg yolks in a bowl until well combined.
- Beat the egg whites until soft peaks form. Fold the egg white mixture into the lemon mixture.
- Bake the tart. Pour the mixture into the prepared tart crust. Bake at 350 F for 25-30 minutes.
- Let cool. Remove from the oven and cool for 30 minutes. Refrigerate for at least 4 hours, or overnight.
- Make the lemon syrup. To make the lemon syrup, cook the lemon, water, and sugar over medium heat. Allow to simmer until thickened.. Remove from heat and stir in lemon juice. Refrigerate for 30 minutes. Toss the strawberries in the syrup.
Tips for Making the Strawberry Lemon Tart
- Plan ahead and make the filling the day before you plan on serving the tart.
- You can substitute raspberries for the strawberries in this recipe if you want to change things up a bit.
- Make sure the crust is completely cool before adding the filling to it.
More Tart Recipes You’ll Love
- Dark Chocolate and Sea Salt Tarts
- Pumpkin Chai Cheesecake Tarts
- Peach Crumble Tart
- Berry Swirl Cheesecake Tart
- No-Bake Fresh Peach Tart
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Strawberry Lemon Tart
- 9 oz 255 g digestive cookies (or graham crackers)
- ½ cup 25 g unsweetened coconut flakes
- 10 tbsp 125 g butter, melted
- 1-14 oz can 395 g sweetened condensed milk
- ½ cup 125 ml lemon juice
- Zest from 1 lemon
- 4 eggs separated
- 1 lb 455 g strawberries, hulled and quartered
- 1 lemon juice and rind
- ½ cup 125 ml water
- ½ cup 100 g sugar
- Crust: Process cookies and coconut flakes in a food processor until fine crumbs. Add melted butter pulse until combined and the crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch tart pan. Refrigerate for 30 minutes.
- Preheat oven to 350 degrees F.
- Whisk the condensed milk, lemon juice, lemon zest, and egg yolks in a bowl until well combined.
- Use a hand mixer or stand mixer fitted with the whisk attachment to beat the egg whites until soft peaks form. Fold half the egg white mixture into the lemon mixture until incorporated. Repeat with the remaining egg white mixture.
- Pour the mixture into the prepared tart crust. Bake for 25-30 minutes or until the center is set.
- Remove from oven and cool for 30 minutes. Refrigerate for at least 4 hours, or preferably overnight.
- Lemon syrup: To make the lemon syrup, cut the lemon rind into strips. Add lemon rind, water, and sugar in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 10 minutes or until mixture slightly thickens. Remove from heat and stir in lemon juice. Transfer to a heatsafe container and refrigerate for 30 minutes. Toss the strawberries in the syrup. Cover and refrigerate until ready to serve. The syrup can be made up to 2 days ahead.
- To serve, carefully remove chilled tart from tart pan and transfer to a serving dish. Top the tart with strawberries and lemon syrup. Serve immediately.