Strawberry Lemonade Tart

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.

Tart lemons and sweet strawberries come together to make this Strawberry Lemonade Tart. A perfect summer dessert! - Bake or Break

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

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 8-10 servings

Strawberry Lemonade Tart


    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)


To make the crust:

Preheat oven to 350°.

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°.

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.


*For a stronger strawberry flavor, decrease the lemon juice to 1/4 cup.

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  1. Tahnycooks May 22, 2013 Reply

    This looks lovely!

  2. So lovely! I’m definitely digging strawberry and lemon these days. Yum!

  3. This looks really beautiful and is pretty straightforward in terms of ingredients. Amazing!

  4. JEP May 22, 2013 Reply

    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!

  5. 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!

  6. Liz May 22, 2013 Reply

    This sounds like the perfect dessert for summer!

  7. Marcie May 22, 2013 Reply

    This looks delicious! I love that its simple like one of my favorite desserts – key lime pie!

  8. Ruthy @ omeletta May 23, 2013 Reply

    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?

  9. Joanne May 23, 2013 Reply

    The heat really has been almost unbearable…but would definitely be less so with a tart like this on hand!

  10. This sounds so refreshing and summery! I am also NOT ready for the 90 degree days! More Spring please!!

  11. Nothing screams summer like a dessert made with fresh berries. This looks so light and seems very quick and easy to make. Love it!

  12. The Twilight Chef May 23, 2013 Reply

    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.

  13. The Kitchen Edition May 23, 2013 Reply

    Positively summery – perfect for the change in seasons.

  14. OOOOOh the boyfriend would adore this! So summery!

  15. Kathy May 24, 2013 Reply

    This sounds absolutely wonderful!

  16. Carol Dale July 6, 2013 Reply

    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.

  17. Lisa August 2, 2013 Reply

    Made this today. Looks lovely. However, I added some confectionary sugar considering it tasted a little too much like vitamins. :)

  18. Natasha March 26, 2015 Reply

    Sounds amazing! Any idea on time if I wanted to do these as tartlets? Like 2 inch diameter?

    • Author
      Jennifer McHenry March 27, 2015 Reply

      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.

      • Natasha April 23, 2015 Reply

        They turned out amazing! Love this recipe so much.

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