Spring Lemon Strawberry Tart with Whipped Cream
A refreshing and vibrant Spring Lemon Strawberry Tart topped with fluffy whipped cream, perfect for any spring gathering.
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Ingredients
Yields 4 servings
- (1 1/2 cups) all-purpose flour
- (1/2 cups) unsalted butter, softened
- (1/4 cups) powdered sugar
- (1/4 teaspoons) salt
- (1) large egg yolk
- (2 tablespoons) cold water
- (1 cup) fresh strawberries, hulled and sliced
- (1/2 cups) granulated sugar
- (1 tablespoon) cornstarch
- (1/4 cups) fresh lemon juice
- (1 tablespoon) lemon zest
- (1/2 teaspoons) vanilla extract
- (1 cup) heavy cream
- (2 tablespoons) granulated sugar (for whipped cream)
- (1 teaspoon) vanilla extract (for whipped cream)
Instructions
- 1
In a mixing bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup softened unsalted butter, 1/4 cup powdered sugar, and 1/4 teaspoon salt. Mix until crumbly.
- 2
Add 1 large egg yolk and 2 tablespoons cold water to the mixture. Stir until the dough comes together.
- 3
Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork.
- 4
Chill the tart shell in the refrigerator for 30 minutes.
- 5
Preheat the oven to 350°F (175 °C).
- 6
Bake the chilled tart shell for 20 minutes or until lightly golden. Remove from the oven and let cool.
- 7
In a medium saucepan, combine 1 cup sliced strawberries, 1/2 cup granulated sugar, and 1 tablespoon cornstarch. Cook over medium heat until the strawberries release their juices, about 5 minutes.
- 8
Stir in 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, and 1/2 teaspoon vanilla extract. Cook for an additional 3-4 minutes until slightly thickened. Remove from heat and let cool.
- 9
Pour the strawberry mixture into the cooled tart shell, spreading it evenly.
- 10
In a separate bowl, whip 1 cup heavy cream with 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until soft peaks form.
- 11
Top the tart with the whipped cream just before serving.
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