Just when I was getting used to the idea of spring, it was positively summer in NYC yesterday. We’re talking 90 degrees. While it looks like there’s relief in sight, it made me realize that I am not ready for summer. Let’s hold on to spring for a while longer, okay?
If we have to have warm days, then we can take relief in this tart. The tart and sweet flavors of strawberry lemonade are baked into a graham cracker crust for a refreshing dessert.
This is an amazingly simple tart. Really, all you need is a short list of ingredients to get this dessert whipped up. It will need some refrigerator time, so it’s a great make-ahead dessert.
The tartness of the lemons really stands out, with the sweetness of the strawberries along for the ride. If you like more sweet than tart, you can easily reduce the lemon juice and bring out the strawberries a bit more.
Strawberry Lemonade Tart
Tart lemons and sweet strawberries come together to make this Strawberry Lemonade Tart.
Ingredients
For the crust:
- 1 & 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
For the filling:
- 1 pint strawberries
- 1/4 cup granulated sugar
- 2 large egg yolks
- 14 ounces sweetened condensed milk
- 1/2 cup fresh lemon juice (about 2 lemons)*
- zest from 1 medium lemon (about 1 tablespoon)
Instructions
To make the crust:
- Preheat oven to 350°F.
- Combine all crust ingredients until well-mixed. Press firmly into the bottom and up the sides of a 9-inch tart pan.
- Bake 10 minutes. Set aside to cool slightly.
To make the filling:
- Reduce oven temperature to 325°F.
- Set aside a few strawberries for garnish, if desired. Place the remaining strawberries and sugar in a blender or the bowl of a food processor. Process until smooth. Set aside.
- Place the egg yolks in a large mixing bowl. Beat lightly. Add the condensed milk, lemon juice, and zest. Whisk together until blended. Add the strawberry purèe and mix well.
- Pour the batter into tart pan. Bake 35-40 minutes. The edges will be set, but the center should still jiggle a bit.
- Cool the tart at room temperature for an hour. Cover and refrigerate for at least 4 hours before serving.
- Garnish with strawberries.
Notes
*For a stronger strawberry flavor, decrease the lemon juice to 1/4 cup.
This recipe was originally developed for Go Bold with Butter, where I am a paid contributor.
25 Comments on “Strawberry Lemonade Tart”
This looks lovely!
So lovely! I’m definitely digging strawberry and lemon these days. Yum!
This looks really beautiful and is pretty straightforward in terms of ingredients. Amazing!
Sounds very refreshing. I will try the lesser amount of lemon juice. I actually am invited to a dessert luncheon (that’s my kind of luncheon:) on the 30th & this would be a perfect addition!
You and me both. Finally had a decent spring here for once and I’m still not ready to switch over to the summer heat!
This sounds like the perfect dessert for summer!
This looks delicious! I love that its simple like one of my favorite desserts – key lime pie!
This is beautiful! What a perfect sort of pie. And I’m with you about this crazy NYC weather- I wore a sweatshirt earlier this week, and then lay panting in front of the AC yesterday! what the what?
The heat really has been almost unbearable…but would definitely be less so with a tart like this on hand!
This sounds so refreshing and summery! I am also NOT ready for the 90 degree days! More Spring please!!
Nothing screams summer like a dessert made with fresh berries. This looks so light and seems very quick and easy to make. Love it!
This is a great recipe – thank you. Also love the photos – the colour of the tart is so appetising! Looking forward to trying this one.
Positively summery – perfect for the change in seasons.
OOOOOh the boyfriend would adore this! So summery!
This sounds absolutely wonderful!
Looks delicious and so good and tangy! I’ll make it in short order. For a no-cook option I like to mix vanilla ice cream with a can of frozen pink lemonade and put it in a chocolate graham cracker crust.
Made this today. Looks lovely. However, I added some confectionary sugar considering it tasted a little too much like vitamins. 🙂
Sounds amazing! Any idea on time if I wanted to do these as tartlets? Like 2 inch diameter?
Hi, Natasha! There shouldn’t be much difference in baking time as they’ll be about the same thickness. You might check on them about 5 minutes early just to make sure.
They turned out amazing! Love this recipe so much.
I made this about 7 years ago and I just made again today, perfect dessert to welcome spring !
I’m so glad it warranted a repeat appearance, Andrea!
I made this for the first time in 2013 and I revisit the recipe every so often and it’s a hit every time. I think I’ll finally transfer it to an index card in my recipe box so I don’t have to search for it. Thank you for slam dunk summer tart recipe
Hello, is there a substitution for sweetened condensed milk?Â
Hi, Allie! You can try to make your own by combining 1 cup of regular milk with 1 & 1/4 cups of granulated sugar and 2 tablespoons of butter. Heat and stir until the sugar dissolves and the mixture thickens. This should work well in most recipes that call for sweetened condensed milk, although I’ve not tried it in this recipe.