The simplest strawberry-lemon dessert: a strawberry lemon curd tart with a gingersnap crust. Just a few ingredients and absolutely delicious.
I recently made this tart to celebrate my daughter Hattie’s third birthday. We kept the day simple with family, her favorite foods and a homemade Peppa Pig cake. It was a relaxed, special day — and this tart was a lovely, light dessert to finish the meal.
This recipe features homemade strawberry lemon curd in a crunchy gingersnap crust. If you already have curd ready, the tart comes together quickly. I like to make the curd ahead so it has time to chill and thicken in the fridge; ideally prepare it the day before or at least 6 hours in advance.
How do you make a strawberry lemon curd tart?
This tart is straightforward: a gingersnap cookie crust filled with chilled strawberry lemon curd. An optional toasted meringue on top is showy and delicious but not necessary.
Make the curd first so it has time to cool and set. When the curd is ready, prepare the crust and assemble the tart.
How do you make a gingersnap tart crust?
I considered a classic pie dough but chose a gingersnap crust for extra warmth and spice — it complements the bright curd nicely. To make it, crush gingersnap cookies to fine crumbs using a food processor or a resealable bag and rolling pin.
Mix the crushed cookies with melted butter, then press the mixture firmly into a 9″ tart pan with a removable bottom or into a pie dish. Build the crust up slightly along the sides. Bake at 350°F (175°C) for 7–8 minutes, until lightly browned, then cool completely.
Pour about 1½ cups of chilled strawberry lemon curd into the cooled crust. If the curd is thin, freeze the tart briefly to help it set; otherwise chill in the fridge for 2–3 hours before serving. You can also serve the tart from the freezer for a firmer texture.
What do you top this strawberry lemon dessert with?
The tart is delightful on its own, but you can dress it up with whipped cream, vanilla ice cream, or a toasted meringue. The meringue adds texture and a caramelized flavor when torched.
To make the Swiss-style meringue topping: heat 1/2 cup sugar and 1/4 cup water on the stove until the syrup reaches 240°F. Meanwhile, whisk two room-temperature egg whites with 1/4 teaspoon cream of tartar until soft peaks form. With the mixer on low, slowly pour the hot syrup into the whites, then increase speed and whip until the meringue is glossy and holds stiff peaks. Pipe or spoon the meringue onto the tart and carefully brown with a handheld torch if desired.
Store the tart chilled (or frozen) and serve cold. Leftovers keep well in the refrigerator or freezer for several days.
If you want to vary the filling, this crust works with many curds — cranberry or Meyer lemon curd are great alternatives.
- cranberry curd
- Meyer lemon curd
Enjoy this bright, easy dessert — it’s a lovely balance of tangy curd and spiced crunch.
Ingredients
- 25 gingersnap cookies (about 175 g)
- 1/4 cup unsalted butter, melted
- 1.5 cups chilled strawberry lemon curd
Meringue Topping (optional)
- 1/4 cup water
- 1/2 cup granulated sugar
- 2 egg whites, room temperature
- 1/4 tsp cream of tartar
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9″ tart pan with removable bottom. Pulse gingersnaps in a food processor or crush them in a sealed bag until fine. Mix crumbs with melted butter and press firmly into the pan, building the edge slightly. Bake 7–8 minutes until lightly browned. Cool completely.
- Pour chilled strawberry lemon curd into the cooled crust (about 1½ cups). If curd is loose, freeze the tart until firm; otherwise chill in the refrigerator for 2–3 hours. Slice and serve or add the optional meringue.
- For the meringue: combine water and sugar in a small saucepan and heat to 240°F (soft-ball stage). While the syrup heats, whisk egg whites and cream of tartar to soft peaks. With the mixer on low, slowly stream the hot syrup into the whites, then whip on high until glossy and holding stiff peaks.
- Spoon or pipe the meringue over the tart and, if desired, toast lightly with a handheld torch before serving.
Prep time: about 15 minutes (plus chilling). Cook time: about 10 minutes. Yields 4–5 servings. Category: desserts. Method: oven bake.