Lucy M. These lemon and strawberry cream tartlets offer a perfect blend of tangy lemon curd and sweet fresh strawberries nestled in a buttery shortbread shell.
One afternoon, I invited my niece to bake with me, and we decided on lemon and strawberry cream tartlets. Seeing her eyes light up as she carefully arranged each strawberry slice reminded me how food can create beautiful moments. These tartlets are simple enough for kids to help with but impressive enough to serve at any gathering. Baking together and sharing these sweet treats quickly became a new family tradition.
Ingredients
For the shortbread crust
- 115 grams (½ cup) salted butter, softened
- 55 grams (¼ cup) sugar
- 55 grams (⅓ cup) semolina
- 115 grams (1 cup) all-purpose flour
For the filling and topping
- Approximately 3 tablespoons good-quality lemon curd
- 150 milliliters (⅔ cup) heavy cream, whipped to soft peaks
- A handful of sliced fresh strawberries
Instructions
- Preheat your oven to 350°F (180°C).
- In a bowl, cream together the softened butter and sugar until light and smooth.
- Stir in the semolina and flour gradually until the mixture forms a soft dough.
- Press the dough evenly into small tartlet pans or a muffin tin to form the crusts.
- Bake the tart shells for about 15 to 18 minutes, or until they turn a light golden color. Remove from the oven and let them cool completely.
- Once the crusts are cool, spread about a tablespoon of lemon curd evenly into each shell.
- Whip the heavy cream until it holds soft peaks, then dollop or pipe it on top of the lemon curd layer.
- Arrange fresh sliced strawberries over the cream for a pretty and tasty finish.
- Chill the tartlets briefly if you want them cool, then serve and enjoy!
If you love emon and Strawberry Cream Tartlets, you might also enjoy our delicious recipe for zesty orange pancakes that bring a fresh citrus twist to your breakfast.
Lemon and Strawberry Cream Tartlets
Ingredients
Method
- Preheat your oven to 350°F (180°C).
- In a bowl, cream together the softened butter and sugar until light and smooth.
- Stir in the semolina and flour gradually until the mixture forms a soft dough.
- Press the dough evenly into small tartlet pans or a muffin tin to form the crusts.
- Bake the tart shells for about 15 to 18 minutes, or until they turn a light golden color. Remove from the oven and let them cool completely.
- Once the crusts are cool, spread about a tablespoon of lemon curd evenly into each shell.
- Whip the heavy cream until it holds soft peaks, then dollop or pipe it on top of the lemon curd layer.
- Arrange fresh sliced strawberries over the cream for a pretty and tasty finish.
- Chill the tartlets briefly if you want them cool, then serve and enjoy!
Notes
Variations on Lemon and Strawberry Tartlets
Lemon and strawberry tartlets are wonderfully versatile, and you can easily switch up the flavors to suit your taste or the season. One simple variation is to add other fresh fruits alongside strawberries—think blueberries, raspberries, or even kiwi for a tropical twist. Mixing fruits adds extra color and layers of flavor that make each tartlet unique. For the filling, you can try swapping lemon curd with other citrus curds like orange or lime for a different zing. If you want a creamier texture, fold some mascarpone or cream cheese into the whipped cream before topping the tartlets. This adds richness without overpowering the fresh fruit flavors. Another fun idea is to sprinkle finely chopped fresh mint or basil over the fruit for a subtle herbal note that brightens the dessert. For a crunchy contrast, try adding toasted almonds or pistachios on top. These variations keep the basic tartlet structure but add new exciting twists that can make your dessert stand out every time you serve it.Variations on Lemon and Strawberry Tartlets
Lemon and strawberry tartlets are wonderfully versatile, and you can easily switch up the flavors to suit your taste or the season. One simple variation is to add other fresh fruits alongside strawberries—think blueberries, raspberries, or even kiwi for a tropical twist. Mixing fruits adds extra color and layers of flavor that make each tartlet unique.
For the filling, you can try swapping lemon curd with other citrus curds like orange or lime for a different zing. If you want a creamier texture, fold some mascarpone or cream cheese into the whipped cream before topping the tartlets. This adds richness without overpowering the fresh fruit flavors.
Another fun idea is to sprinkle finely chopped fresh mint or basil over the fruit for a subtle herbal note that brightens the dessert. For a crunchy contrast, try adding toasted almonds or pistachios on top. These variations keep the basic tartlet structure but add new exciting twists that can make your dessert stand out every time you serve it.
Nutritional Value
(Makes about 12 tartlets; per tartlet)
- Calories: Around 125 kcal
- Fat: 7.5g
- Carbohydrates: 12.5g
- Protein: 1.5g
- Sugar: 7.5g
Conclusion
Lemon and strawberry cream tartlets are a wonderful treat that brings together simple ingredients in a delicious way. The buttery shortbread is the perfect base for the tangy lemon curd and fluffy cream, while the fresh strawberries add a juicy sweetness and vibrant look. These tartlets are perfect for summer parties or any time you want a fresh, light dessert. They’re easy to make and sure to impress your guests with their lovely flavor and appearance!
