I’m calling it now. Easiest dessert of the summer: Lemon Tart with Macerated Strawberries. It’s so simple! And during the heat of the summer, that’s what’s best sometimes. It has a classic graham cracker crust, an extremely easy filling, and only 25 minutes of total bake time. If you *have* to heat up your kitchen by turning on the oven this summer, at least it’s for a short amount of time with a sweet, cool, and creamy result.
When I set out to make this tart, I wanted it to be ridiculously easy obviously, but also fresh and fruity. Fresh lemon juice is the only way to go here (you’ll only need 2-3 lemons), and you can use any berry or fruit you like on top! I’m in the midst of a strawberry obsession, so strawbs it was for me.
To macerate the berries, you sprinkle them with a couple tablespoons of sugar and let them sit until they release their natural juices and it becomes a sweet syrupy liquid. Which is great to drizzle on top when you serve up the slices of this tart. I also wanted it to be a little boozy, so I added a tablespoon of coconut rum. Rosé would also be good here, but you can use whatever you have on hand, whatever sounds scrumptious to you, or leave it out completely.
After chilling in the refrigerator over night, macerate the strawberries about half an hour before you plan to serve this tart. It’s best to add them right before serving so they’re at their freshest and most delicious. You’re also probably going to want to put this tart in some kind of container or cover in plastic wrap if you have leftovers you need to store in the fridge. Or you could just make sure there are no leftovers. 🤷♀️😉
And there you have it. Lemon Tart with Macerated Strawberries. A little slice of sunshine for when you need it!
Happy Baking, friends!
More Lemon Recipes:
Lemon Tart with Macerated Strawberries
- 2 cups graham cracker crumbs
- ½ cup butter melted
- 3 large egg yolks
- 1 14-oz can sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tsp lemon extract
- 1 tbsp lemon zest optional
- 2 cups halved fresh strawberries washed and hulled
- 3 tbsp granulated sugar
- 1 tbsp coconut rum optional
To make the crust:
- Preheat oven to 350°F. Stir together graham crumbs and butter; press into a 9-inch tart pan and up the sides. Place tart pan on a baking sheet and bake for 10 minutes.
To make the filling:
- In a medium-sized bowl or the bowl of a stand mixer, beat egg yolks until thickened and pale in color. Add sweetened condensed milk; mix until combined. Add lemon juice, lemon extract, and zest (if using). Mix well.
- Pour filling into the prepared crust and bake for 15 minutes. Remove from oven and let tart cool for 15 to 20 minutes. Chill in the refrigerator for 6 hours, or overnight.
To make the strawberries:
- About half an hour before you plan to serve the tart, combine all ingredients and let the strawberries sit until they’ve released sugars and liquid is a syrupy consistency. Spoon strawberries over the tart or over cut slices.
- Store tart covered in the refrigerator.