The Strawberry Meyer Lemon Tart is a vibrant celebration of spring, blending the sweet tartness of ripe strawberries with the floral brightness of Meyer lemons. A smooth, custardy lemon curd rests gently atop a hidden layer of strawberry jam, nestled within a crumbly, lemon-infused shortbread crust. It’s not only a delight for the palate but a feast for the eyes—garnished with juicy fresh strawberries and edible flowers for a finishing touch of elegance.
This tart strikes the perfect balance of creamy, fruity, and buttery, making it ideal for brunches, garden parties, or any occasion that deserves a dessert that wows. Meyer lemons lend a gentle citrus profile that’s far less puckering than regular lemons, making this tart deliciously refined. The jam base ensures every bite includes a burst of strawberry essence, while the crust holds everything together with its tender, zesty bite.
Full Recipe:
For the Crust:
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1½ cups (188g) all-purpose flour
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3 tablespoons (24g) powdered sugar
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1 tablespoon lemon zest (from 1 large lemon)
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¼ teaspoon fine sea salt
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9 tablespoons (113g) cold unsalted butter, cut into cubes
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1 tablespoon lemon juice (from ½ lemon)
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2 to 3 tablespoons ice water
For the Filling:
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5 tablespoons (100g) strawberry jam
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6 large egg yolks
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2 large eggs
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1 scant cup (190g) granulated sugar
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¼ cup Meyer lemon zest (from 4–5 lemons)
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5 oz (140g) fresh-squeezed Meyer lemon juice (from 4–5 lemons)
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¼ teaspoon fine sea salt
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4 tablespoons (56g) unsalted butter, cut into pieces
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3 tablespoons (45g) chilled heavy cream
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Fresh strawberries, for topping
Directions:
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In a food processor, pulse flour, powdered sugar, lemon zest, and salt to combine. Add butter and pulse until pea-sized crumbs form. Add lemon juice and water, a tablespoon at a time, until the dough holds when pinched.
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Form the dough into a disc or rectangle, wrap in plastic, and chill for at least 1 hour.
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Roll the dough 2–3 inches larger than your tart pan. Fit it into the pan, press into corners, trim edges. Freeze for 15–30 minutes.
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Preheat oven to 375°F (190°C). Line the crust with parchment and fill with weights. Bake for 20 minutes. Remove weights and bake 5–10 minutes more until edges are lightly browned. Cool.
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For the filling, rub lemon zest into sugar. In a saucepan, whisk egg yolks and whole eggs, then whisk in lemon sugar, juice, and salt. Add butter and stir over medium-low heat until thick (170°F). Strain through a fine sieve, then stir in heavy cream.
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Spread strawberry jam evenly over the crust. Pour lemon curd on top.
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Bake at 325°F (165°C) for 15 minutes until the edges are set and center jiggles slightly.
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Cool to room temp, then chill at least 2 hours or overnight. Top with fresh strawberries before serving.
Prep Time: 1 hour | Cooking Time: 40 minutes | Chill Time: 3 hours 30 minutes | Total Time: 5 hours
Kcal: ~320 kcal per serving | Servings: 8
A Seasonal Star: The Story Behind the Strawberry Meyer Lemon Tart
There are certain desserts that don’t just satisfy a sweet tooth—they embody a season, a moment, and a mood. The Strawberry Meyer Lemon Tart is one of those recipes. With its buttery, citrus-scented shortbread crust, vibrant Meyer lemon curd, and sweet layer of strawberry jam, this tart captures the essence of spring and early summer in every slice. Its visual charm is as striking as its flavor: bright yellow curd contrasted by glistening red strawberries and delicate edible flowers. It’s as much a centerpiece as it is a dessert.
This tart is more than just pretty—it’s a carefully balanced combination of flavors, textures, and aromas, designed to delight. It’s ideal for spring brunches, Mother’s Day gatherings, garden parties, or any occasion that calls for an elegant yet approachable sweet.
Why Meyer Lemons Make a Difference
Meyer lemons are the secret weapon of this dessert. Unlike regular lemons, which can be aggressively sour, Meyer lemons are a hybrid between traditional lemons and mandarin oranges. This gives them a gentler acidity, an aromatic floral quality, and a complex sweetness that sets them apart. They have a thinner, more fragrant skin and a deeper golden color, both of which add to the overall appeal of the tart.
The Meyer lemon curd in this tart is luscious, smooth, and just the right balance of tart and sweet. The generous use of zest ensures that the citrus aroma is rich and layered, while the juice provides the vibrant brightness that characterizes a perfect curd. It’s a luxurious filling that holds its shape but melts in the mouth.
Strawberries: Sweetness and Color in Harmony
While lemon may take the spotlight, strawberries are the supporting act that make this tart sing. The strawberry jam spread beneath the lemon curd creates a surprise layer of fruity sweetness and color. It enhances the overall experience by adding dimension—not just in flavor, but also in appearance.
The tart is topped with fresh strawberries just before serving, giving it an extra burst of freshness and a textural contrast to the creamy filling and crumbly crust. The combination of cooked jam and raw fruit is clever: one provides concentrated sweetness and structure, while the other offers a juicy pop and visual appeal.
Using strawberries both inside and on top of the tart makes it feel abundant and seasonal. In peak strawberry season, this recipe is a beautiful way to highlight the fruit in all its glory.
The Shortbread Crust: More Than Just a Base
Many tarts are built on traditional pie crusts or cookie bases, but this tart opts for a lemon-scented shortbread crust. It’s crumbly, buttery, and slightly sweet, with a texture that holds up well under the weight of the curd and jam. Infused with both lemon zest and juice, the crust is not just a structural element—it’s an essential part of the flavor profile.
This crust is pressed and rolled rather than poured, offering a homemade charm and rustic elegance. It’s the kind of crust that’s enjoyable on its own, yet it doesn’t overpower the fillings. Instead, it enhances the overall citrus experience with subtle but noticeable notes.
The addition of lemon to the dough is a thoughtful touch that amplifies the Meyer lemon theme and ensures that the citrus runs through every layer of the tart.
The Art of the Finish: Fresh Fruit and Edible Flowers
What truly elevates this tart to showstopper status is its decoration. Once chilled and set, the tart is topped with halved or whole strawberries, lemon zest curls, and, optionally, edible flowers. This final flourish isn’t just for Instagram—each element adds character, texture, and even subtle flavor.
Edible flowers like pansies, violas, mint blossoms, or dianthus offer a charming spring aesthetic. Some carry mild herbal or sweet flavors, while others are used purely for visual delight. The flowers add elegance without making the tart feel fussy, striking a lovely balance between casual charm and sophisticated presentation.
And yes, the green tops of strawberries are technically edible. Leaving them on lends a rustic, natural vibe to the presentation—though it’s just as lovely when hulled for easier eating.
Make-Ahead Friendly and Ideal for Entertaining
This tart is as practical as it is beautiful. It can (and should) be made in advance, making it perfect for hosts who want to impress without scrambling at the last minute. The crust can be made and frozen ahead of time, and the fully assembled tart (minus the fresh topping) can be baked and chilled the day before serving.
In fact, the lemon curd sets best after several hours or overnight in the refrigerator, making advance preparation not just convenient but recommended. The only element that should be added shortly before serving is the fresh fruit on top, which can weep or discolor if left too long on the chilled curd.
Because it keeps well, the tart is also a smart choice for picnics, brunch buffets, or even gifting. Just remember to transport it chilled and add the final garnishes on-site for best results.
Variations and Substitutions to Explore
One of the best things about this recipe is its adaptability. While the original version is hard to beat, there are several fun and creative ways to tweak it based on personal preference or seasonal availability:
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Citrus swaps: If Meyer lemons are out of season, regular lemons can be used. To reduce tartness, cut the lemon juice with a bit of orange juice to approximate the Meyer lemon’s milder flavor.
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Fruit alternatives: The strawberry jam layer can be replaced with raspberry, blueberry, or blackberry jam. You can also match your jam to whatever fruit you plan to use on top.
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Nut crusts: For a different flavor profile, swap the shortbread crust with a nut-based crust using almonds or macadamia nuts. This adds depth and texture.
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Mini tarts: Make smaller, individual-sized tarts for a plated dessert presentation at events or dinner parties.
Each variation offers something new while maintaining the core appeal of the tart—fresh, bright, and balanced.
The Visual and Emotional Appeal of a Perfect Tart
There’s something undeniably satisfying about serving a tart that’s as beautiful as it is delicious. This Strawberry Meyer Lemon Tart checks every box for an ideal springtime dessert. It feels light and fresh, yet indulgent. It pleases citrus lovers and fruit fanatics alike. And most importantly, it brings people together to share something special.
The contrast of the lemon curd’s glossy yellow against the ruby strawberries is eye-catching and celebratory. It looks like a labor of love—and in some ways, it is—but it’s also forgiving and rewarding. Whether you’re a seasoned baker or a weekend enthusiast, this recipe invites you to slow down and enjoy the process.
Conclusion: A Tart That Tells a Story
More than just a dessert, the Strawberry Meyer Lemon Tart is a narrative of spring awakening. It tells the story of a lemon tree overflowing with fruit, of early morning strawberry picking, of kitchen creativity sparked by seasonality. It’s a recipe born from tradition, refined by experience, and shared with joy.
Whether you serve it at a party, give it as a gift, or savor it with your morning coffee, this tart is a reminder that great food doesn’t just feed the body—it lifts the spirit. Its layers speak to thoughtfulness and care, and its beauty encourages us to celebrate the simple magic of ingredients at their peak.
This tart isn’t just baked—it’s curated. From the jam to the zest, from the crust to the flowers, it’s a slice of sunshine you’ll want to return to again and again.