Strawberry Lemonade Tart

Jennifer, Bake or Break

Few things are more reminiscent of warm weather than lemonade. Then, of course, there’s strawberry lemonade. Its tart and sweet flavors are like summer in a glass.

With warmer days approaching, you can take those favorite flavors and put them into this tart. The tart lemon flavor really comes through, but with just enough sweet strawberry flavor to complement it perfectly.

Strawberry Lemonade Tart

By Jennifer
Makes 8 to 10 servings


For crust:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/3 cup granulated sugar

For 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)


Preheat oven to 350°F.

To make the crust, 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.

Reduce oven temperature to 325°F.

Set aside a few strawberries for garnish, if desired. Place remaining strawberries and sugar in a blender or the bowl of a food processor. Process until smooth. Set aside.

Place egg yolks in a large mixing bowl. Beat lightly. Add condensed milk, lemon juice, and zest. Whisk together until blended. Add strawberry purèe and mix well.

Pour batter into tart pan. Bake 35-40 minutes. The edges will be set, but the center should still jiggle a bit.

Cool tart at room temperature for an hour. Cover and refrigerate for at least 4 hours before serving.

Garnish with strawberries.

* Note: If you like a little more strawberry in your strawberry lemonade, you can decrease the lemon juice to 1/4 cup.

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