Lemon Tart with Fresh Berries

Smooth lemon custard tucked inside buttery pastry is a timeless dessert, but in Canada it often takes on something extra: fresh summer berries. Topped with strawberries and blueberries, it becomes the best of both worlds — a French-inspired tart made Canadian with fruit from our own fields. Whether it’s strawberries from Ontario’s Norfolk County or blueberries from B.C.’s Fraser Valley, this tart feels festive and local, perfect for Canada Day, garden parties, or a summer long weekend.

Prep Time: 30 minutes (plus chilling and cooling)

Total Time: 1 hour 20 minutes

Serves: 8–10

Ingredients

For the crust

• 1 ¼ cups all-purpose flour

• ½ cup butter, cold and cubed

• ¼ cup sugar

• 1 egg yolk

• 2–3 tbsp ice water

For the lemon filling

• 4 large eggs

• ¾ cup sugar

• ½ cup fresh lemon juice (about 3–4 lemons)

• 2 tsp finely grated lemon zest

• ½ cup heavy cream

For the topping

• 1–2 cups fresh strawberries, hulled and sliced

• 1 cup fresh blueberries

• Optional: dusting of icing sugar or drizzle of warmed apricot jam for shine

Method

• Make the crust: In a bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and just enough ice water to form a dough. Shape into a disk, wrap, and chill for 30 minutes.

• Bake the shell: Roll out dough and press into a 9-inch tart pan. Prick base with a fork. Chill 15 minutes, then bake at 180°C (350°F) for 20 minutes, until golden. Cool completely.

• Prepare filling: Whisk eggs, sugar, lemon juice, zest, and cream until smooth. Pour into cooled shell. Bake 20–25 minutes, until just set with a slight wobble in the centre. Cool to room temperature, then chill until firm.

• Decorate: Arrange strawberries and blueberries over the tart. Dust with icing sugar or brush fruit lightly with warmed apricot jam for a glossy finish.

Variations

• Coconut twist: Fold ½ cup toasted coconut into the meringue before baking.

• Extra lemony: Add an extra tablespoon of zest for a sharper citrus bite.

• Maritime style: Some East Coast cooks add a spoonful of vinegar to the meringue for extra stability.