Strawberry Lemon Curd Tart

The most simple strawberry lemon dessert! This strawberry lemon curd tart with a gingersnap crust only requires a few ingredients and is simply delicious!

So, if you were watching my social media at all on Tuesday you would have seen it was Hattie’s 3rd birthday! I am still a little in shock that she’s 3. Luckily, she has never had a huge birthday party so she was perfectly happy with just a family gathering. My Mom was also here, which was very special, as she hasn’t been for a visit in a very long time!

We had a great time. She had sprinkle pancakes for breakfast, her fave noodles for lunch and homemade mac and cheese for dinner (she REALLY likes pasta). The night before her birthday, Etienne and I decorated her Peppa Pig birthday cake and I have to say, it turned out really well. Hooray!

Anyway, rRemember that strawberry lemon curd I made a while back? I used it to decorate my strawberry lemon curd pavlova, and I had a few other ideas in mind for it too! This strawberry lemon curd tart was one of them!

How do you make a strawberry lemon curd tart?

This recipe is SO easy. It’s technically a 3-ingredient recipe, if you consider curd already made 😉 This tart basically consists of a super easy 2-ingredient gingerbread tart crust, with strawberry lemon curd as the filling. The toasted meringue on top is completely optional, but I highly recommend it!

You will want to start this recipe by first making the curd. It needs time to chill in the fridge so it can thicken up, so I would recommend making it the day before you want to make the tart; or, at a minimum, 6 hours before.

Once your curd is ready to go, the rest of this tart is super simple! Start by making the crust.

How do you make a gingerbread tart crust?

I really flip-flopped on what kind of crust to make this for strawberry lemon dessert. My first instinct was to do just a straight pie-dough type of crust (which would be great), but I wanted something with a little more flavor. On a whim, I created the gingerbread crust, and I really think the flavors go well together!

To make the crust, start by turning ginger cookies into crumbs, using your food processor, or by placing them in a large resealable bag and crushing them.

Once crushed, mix the crumbs together with some melted butter, and then press the mixture into a 9″ pie dish or tart pan with removeable bottom. Keep spreading and pressing until the entire surface is covered. Leave a bit of an edge up the sides of the pan.

Bake the tart for 7-8 minutes in the oven. Allow it to cool before adding the filling. You’ll need about 1.5 cups of curd in total. Chill the tart in the fridge until you’re ready to serve.

If the curd is not very thick, you can pop this tart in the freezer to firm up, and even serve it from frozen!

What do you top this strawberry lemon dessert with?

The tart is delicious just on its own, but if you want to fancy things up a little bit, you could always serve it with a dollop of whipped cream, vanilla ice cream, or the toasted meringue as I’ve shown here.

To make the meringue, you’ll need 2 room temperature egg whites (preferably from fresh eggs). Add them to a stand mixer fitted with the whisk attachment along with 1/4 tsp of cream of tartar. While whisking the egg whites on high, begin making a warm syrup of 1/2 cup sugar and 1/4 cup water on the stove over medium-high heat. Once the sugar is dissolved and the mixture reaches a temperature of 240 F it is ready to add to the egg whites.

The egg whites should be forming soft peaks at this point. With the mixer running on low, slowly pour in the syrup. Turn the speed up to high and whisk until the meringue becomes smooth and glossy and begins to form stiff peaks. It’s now ready to pipe on to your tart!

I used a piping bag fitted with a 1A piping tip for the meringue, but you can do any design you’d like! It’s also pretty fun to toast the meringue with a handheld torch (and makes for a cool party trick).

The tart is best kept in the fridge (or freezer) and served from cold. It is a super easy little dessert that’s bound to please!

You can also switch up the filling with a different curd; I’ve got a couple on the blog:

• cranberry curd
• Meyer lemon curd

Enjoy!

Some of my other favorite desserts from the blog:

• no-bake chocolate cherry tart
• gluten-free chocolate tart
• healthy blueberry pie

Strawberry Lemon Curd Tart

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5 from 4 reviews

• Author: Katherine | Love In My Oven
• Total Time: 6 hours
• Yield: 4–5 servings 1x

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Description

The most simple strawberry lemon dessert! This strawberry lemon curd tart with a gingersnap crust only requires a few ingredients and is simply delicious!

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Ingredients

Scale 1x2x3x

• 25 gingersnap cookies (175 grams)
• 1/4 cup unsalted butter, melted
• 1.5 cups strawberry lemon curd, completely chilled

Meringue Topping

• 1/4 cup water
• 1/2 cup granulated sugar
• 2 egg whites, room temperature (fresh is preferred)
• 1/4 tsp cream or tartar

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Instructions

1. Preheat the oven to 350 F and lightly grease a 9″ tart pan with removeable bottom, or pie plate. Add the gingersnap cookies to a food processor and pulse until crumbly; alternatively, place the cookies in a resealable bag and use a rolling pin to crush the cookies into crumbs. Place the crumbs in a bowl with the melted butter, and stir until the crumbs are completely incorporated with the butter. Press the mixture into the bottom of the tart pan, adding an inch or so of height around the edge. Press the crust down firmly, then place in the oven to bake for 7-8 minutes or until lightly browned. Remove the pan to cool completely before adding the filling.
2. Pour the chilled strawberry lemon curd into the center of the crust. If the curd is very runny, you may want to freeze the tart and serve it from frozen; otherwise, place the filled tart into the fridge to firm up, for 2-3 hours. Slice and serve or add the optional meringue topping.
3. Optional Meringue Topping: In a small saucepan on the stove, stir together the water and sugar over medium heat. Once the mixture comes to a boil, turn it down and simmer for a few minutes until the temperature reaches 240 F. While the syrup is heating up, place the room temperature egg whites, along with the cream of tartar, in the bowl of a stand mixer fitted with the whisk attachment, or use a handheld electric mixer. Whip the whites on high until soft peaks begin to form.
4. When the syrup is ready, turn the mixer down to low and slowly add the syrup to the egg whites. Once added, turn the mixer to high and whip until smooth, glossy and forming stiff peaks. Spoon the meringue over the tart or place it into a piping bag to pipe decorations on top of the tart. Torch with a handheld torch if you’d like!

Leftover tart can be stored in the fridge or freezer for 4-5 days.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: desserts
• Method: oven bake
• Cuisine: american

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