Strawberry Lemon Tarts
 
Prep time
Cook time
Total time
 
Ingredients
Crust:
  • ¼ cup granulated sugar
  • ½ cup/113 grams unsalted butter, softened
  • 1½ cups all purpose flour
  • ¼ teaspoon salt
Filling:
  • ½ cup fresh squeezed lemon juice (about 3-4 lemons)
  • 2 teaspoons lemon zest (about 2 lemons)
  • 1½ cup strawberries
  • 1½ cups granulated sugar
  • 3 large eggs
  • ¼ cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Confectioner’s sugar for dusting
Instructions
  1. Preheat oven to 350°F/180°C degrees.
  2. Line a 9 x 13 pan with aluminum foil. Grease the foil with butter or cooking spray.
  3. Start with the crust. In a large bowl using an electric mixer cream together the butter and sugar.
  4. Add the flour and salt to the butter mixture. Mix until it looks like crumbs.
  5. Press the crumbly mixture into the prepared pan.
  6. Bake for about 15-18 minutes, or until lightly golden on the edges.
  7. Remove from the oven and set aside.
  8. Now for the filling. Put the strawberries and lemon juice in a blender. Blend until smooth (or as smooth as your blender can get it)
  9. Either in the blender, or in a bowl with an electric mixer, add the lemon zest, sugar, an eggs to the strawberry puree. Blend until smooth.
  10. Add the flour, baking powder, and salt to the strawberry mix. Mix until completely smooth.
  11. Pour the filling over top of the crust once.
  12. Bake for approximately 25 minutes, or until the filling is set with just a bit of a jiggle.
  13. Remove from oven and let cool completely.
  14. Dust lightly with confectioner’s sugar.
  15. Cut and serve. Store extra in the refrigerator.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/06/18/strawberry-lemon-tarts/