• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking From Heart
  • Home
  • Recipe Index
  • About
    • CH Accolades
    • CH Video Recipes
    • Privacy Policy
  • Contact
  • Subscribe to our Blog!
menu icon
go to homepage
  • Recipe Index
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Contact
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Eggless Baking

    Eggless Strawberry Lemon Curd Tart

    Published: Mar 3, 2017 · Modified: Sep 12, 2021 by Ramya · 14 Comments

    6 shares
    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    Today I bring to you a super simple yet delicious dessert – Eggless Strawberry Lemon Curd Tart. As much as I love exploring cakes and cookies, I am just beginning to try other forms of baked desserts, like tarts and pies.

    Eggless Strawberry Lemon Curd Tart

    Often times we crave for desserts but are left with very few ingredients in our pantry. I am sure all of us must have gone through this situation at least once. So Lina from Lin’s recipes decided to throw in a challenge around the same theme. With just five common ingredients from our kitchen, we are to come up with a dish. Luckily my set of ingredients leaded me towards this dessert.

    Eggless Strawberry Lemon Curd Tart

    I used just five ingredients (apart from water) to create this amazing dessert. Yes, you read it right. Only five ingredients. The recipe might look intimidating or long but trust me, it is super simple. My five ingredients were - any berry, flour, sugar, lemon and butter. I had to carefully analyze the ingredients and come up with a recipe. I was oscillating between a cobbler, crumble, a tart and a pie. After a lot of thought, decided to keep it simple and choose a tart.

    Eggless Strawberry Lemon Curd Tart

     With strawberries in season currently, I tried out a couple of other strawberry recipes (coming up soon!) For some reason, I don’t like the taste of strawberries as much as their intoxicating fragrance. Yes, I find strawberry smell better than its taste. Especially since the strawberries that we get in India are quite sour, it doesn’t help much. However, isn’t a strawberry gorgeous to look at?! I love the contrasting colors and the tiny yellow dots that make this fruit pretty 🙂

    Coming back to this recipe again, I have had to find a few alternatives since I was allowed to use only five ingredients but the result was simply out of the world. The husband who tried it out didn’t believe it when I said I used only five ingredients. I have given out some replacements in the place of water or flour and some additions too in the notes section below.

    Eggless Strawberry Lemon Curd Tart

    How to make Eggless Strawberry Lemon Curd Tart

    📖 Recipe

    Eggless Strawberry Lemon Curd Tart

    Ramya
    It takes all of 5 ingredients to make this delicious tart!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Desserts, Sweets
    Cuisine Baked Goodies, Eggless Baking
    Servings 1 medium sized 6" tart

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    Eggless Lemon Curd:

    • 1.5 teaspoon All Purpose Flour/ Maida
    • ¼ cup Water
    • â…› cup Sugar
    • 1 teaspoon Butter
    • 2 teaspoon Lemon juice
    • ½ teaspoon Lemon zest

    Eggless Tart Crust:

    • 1 cup All Purpose Flour/Maida + little extra for dusting
    • 3 tablespoon Butter cold and cut into pieces
    • 1 tablespoon Sugar
    • ¼ cup Cold Water adjust as needed

    For Glazed Strawberries:

    • 2 teaspoon Sugar
    • 1-2 tablespoon Water
    • 6-8 Fresh Strawberries
    Prevent your screen from going dark

    Instructions
     

    Eggless Lemon Curd:

    • In a pan, add 1.5 teaspoon of all-purpose flour and add water.
    • Mix well until there are no lumps. Add lemon zest too.
    • Heat this on low flame until it thickens and comes together.
    • Add sugar and butter, stir it well until sugar dissolves.
    • Let the mixture come to a boil on low heat.
    • On low flame, keep boiling this until it thickens.
    • As it comes together and thickens well, remove from heat. Once it cools down, add lemon juice and refrigerate for 20-30 mins. It thickens and gets to the curd consistency.

    Eggless Tart Crust:

    • In a bowl, add 1 cup of all-purpose flour.
    • Chop up the cold butter and add it to the flour. Add salt and sugar as well.
    • Using the tip of the fingers, mix everything well until the mixture is crumbly or sandy. When the dough is held tightly, it should form a lump easily.
    • Add cold water little by little and knead the dough together.
    • If required add 1-2 teaspoon of additional water and knead the dough soft and pliable. Set this aside to chill in the fridge for 10-20 mins wrapped in a cling film.
    • Meanwhile preheat the oven at 170°C for 10-15 mins. Grease the tart tin with some butter.
    • Remove the dough from cling wrap and flatten it out slightly.
    • Roll it into a circle of about â…›th inch in thickness.
    • Carefully place it on the tart tin and gently press it.
    • Cut off the extra dough from the edges and smoothen it out.
    • Using a fork, prick the tart shell base all over so that it wouldn’t bulge while baking.
    • Place a parchment paper on the tart shell and pour either rice/beans/baking beans. Bake the tart crust in the oven at 170°C for 10-15 mins until the edges and sides are golden brown. Let it cool down completely.

    Glazed Strawberries:

    • In a bowl, add sugar and water. Mix well.
    • Heat it on low flame until the sugar syrup boils and thickens.
    • Add chopped strawberries and remove from heat. As the syrup coats the strawberries, remove them out.

    Assembling the Strawberry Lemon Curd Tart:

    • On the cooled down tart crust, add the lemon curd and even it out.
    • Arrange the glazed strawberries in any desired order.
    • Serve chilled.

    Note –

    • For making lemon curd, instead of all-purpose flour, corn flour can be used too.
    • If desired, 1-2 tablespoon of condensed milk can be added if the lemons are too sour.
    • For making eggless tart crust, use cold butter and cold milk/water.
    • Double up the butter to get flaky melt in mouth pastry and reduce the water accordingly.
    • Instead of ice cold water, cold milk can be used too. Gives a good flavor to the tart shell.
    • Add a pinch of salt to the tart shell, helps bring out the sweetness of the tart.
    • Oven temperatures vary for different brands. Keep a close eye on the tart while baking.
    • Bling baking (with a parchment paper filled with rice) helps in keeping the tart from becoming too hard and bakes evenly.
    • It is optional to sugar glaze the strawberries. If the strawberries are sweet, skip the process.
    InstagramMention @cookingfromheart or tag #cookingfromheart if you have tried this recipe!
    YouTubeDo you enjoy short recipe videos? Subscribe to our YouTube channel to watch new videos!

    Eggless Strawberry Lemon Curd Tart

    Eggless Strawberry Lemon Curd Tart Recipe with Step by Step Pictures

    Eggless Lemon Curd

    1. In a pan, add 1.5 teaspoon of all-purpose flour and add water.

    2. Mix well until there are no lumps. Add lemon zest too.

    3. Heat this on low flame until it thickens and comes together.

    4. Add sugar and butter, stir it well until sugar dissolves.

    5. Let the mixture come to a boil on low heat.

    6. On low flame, keep boiling this until it thickens.

    7. As it comes together and thickens well, remove from heat. Once it cools down, add lemon juice and refrigerate for 20-30 mins. It thickens and gets to the curd consistency.

    Eggless Tart Crust

    1. In a bowl, add 1 cup of all-purpose flour.

    2. Chop up the cold butter and add it to the flour. Add sugar as well.

    3. Mix everything well until the mixture is crumbly or sandy using finger tips. When the dough is held tightly, it should form a lump easily.

    4. Add cold water little by little and knead the dough together.

    5. If required add 1-2 teaspoon of additional water and knead the dough soft and pliable. Set this aside to chill in the fridge for 10-20 mins wrapped in a cling film.

    6. Meanwhile preheat the oven at 170°C for 10-15 mins. Grease the tart tin with some butter.

    7. Remove the dough from cling wrap and flatten it out slightly. Dust extra flour if the dough is sticky.

    8. Roll it into a circle of about â…›th inch in thickness.

    9. Carefully place it on the tart tin and gently press it.

    10. Cut off the extra dough from the edges and smoothen it out.

    11. Prick the tart shell base all over using a fork so that it wouldn’t bulge while baking.

    12. Place a parchment paper on the tart shell and pour either rice/beans/baking beans (for blind baking) Bake the tart crust in the oven at 170°C for 10-15 mins until the edges and sides are golden brown. Let it cool down completely.

    Glazed Strawberries

    1. In a bowl, add sugar and water. Mix well.

    2. Heat it on low flame until the sugar syrup boils and thickens.

    3. Add chopped strawberries and remove from heat. As the syrup coats the strawberries, remove them out.

    Assembling the Strawberry Lemon Curd Tart

    1. On the cooled down tart crust, add the lemon curd and even it out.

    2. Arrange the glazed strawberries in any desired order.

    3. Serve chilled.

    Eggless Strawberry Lemon Curd Tart

    Recipe Notes

    • For making lemon curd, use corn flour instead of all-purpose flour.
    • If desired, 1-2 tablespoon of condensed milk can be added if the lemons are too sour.
    • For making eggless tart crust, use cold butter and cold milk/water.
    • Double up the butter to get flaky melt in mouth pastry and reduce the water accordingly.
    • Use cold milk instead of ice cold water. Gives a good flavor to the tart shell.
    • Add a pinch of salt to the tart shell, helps bring out the sweetness of the tart.
    • Oven temperatures vary for different brands. Keep a close eye on the tart while baking.
    • Blind baking (with a parchment paper filled with rice) helps in keeping the tart from becoming too hard and bakes evenly.
    • It is optional to sugar glaze the strawberries. If the strawberries are sweet, skip the process.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

    Share this: Show some love!

    • Click to share on Pinterest (Opens in new window) Pinterest
    • Click to share on Facebook (Opens in new window) Facebook
    • Click to share on X (Opens in new window) X
    • Click to share on Telegram (Opens in new window) Telegram
    • Click to share on WhatsApp (Opens in new window) WhatsApp

    Like this:

    Like Loading...

    More Eggless Baking

    • Eggless Rainbow Cake Recipe
      Eggless Rainbow Cake
    • Potato Buns Recipe
      Potato Buns | No knead Potato Buns Recipe
    • Almond Bisticks Recipe
      Almond Bisticks | Almond Biscuits Recipe
    • Eggless Rum Fruit Cake Recipe
      Eggless Rum Fruit Cake | Eggless Christmas Fruit Cake with Rum

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Colleen

      March 04, 2017 at 3:17 am

      This looks so good for only 5 ingredients! Happy Fiesta Friday!

      Reply
      • chcooks

        March 07, 2017 at 9:43 am

        Thanks Colleen 🙂

        Reply
    2. Laura @ Feast Wisely

      March 04, 2017 at 5:22 am

      Thanks for bringing your lovely recipe to this week's Fiesta Friday - I am so impressed that this delicious looking tart is made up of only 5 simple ingredients - and the step by step instructions and photos are so helpful too! Have a great weekend. Laura

      Reply
      • chcooks

        March 07, 2017 at 9:42 am

        Thanks Laura 🙂 Glad you liked it 🙂

        Reply
    3. Lina

      March 05, 2017 at 4:27 pm

      Such a beautiful dessert with just 5 Ingredients...you always surprise us with your awesome recipes...really a talented cook I have to say...Always a pleasure to have you participate..thanks CH

      Reply
      • chcooks

        March 07, 2017 at 9:42 am

        Thank you so much Lina 🙂 I had great fun planning this and coming up the recipe!

        Reply
    4. Jhuls

      March 06, 2017 at 10:44 am

      I can't believe this beautiful dessert only includes 5 ingredients! Wow!
      You always amaze me with your creations and I am drooling now, wishing I could take a bite into this delicious thing! Thanks for participating in Lina's 5-ingredient challenge. I couldn't even imagine if I could think of this if this was assigned to me! Phew!

      Reply
      • chcooks

        March 07, 2017 at 9:41 am

        Thank you so much Jhuls 🙂 I loved making as well as eating this 🙂 🙂

        Reply
    5. Antonia

      March 09, 2017 at 8:10 pm

      Wow, this looks amazing!

      Reply
      • chcooks

        March 13, 2017 at 10:05 am

        Thanks Antonia 🙂

        Reply
    6. Freda @ Aromatic essence

      March 18, 2017 at 9:03 am

      Fabulous job with the ingredients!! Looks super yum!

      Reply
      • chcooks

        March 20, 2017 at 7:00 pm

        Thanks dear 🙂

        Reply

    Primary Sidebar

    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


    Popular Recipes

    • Eggless Gulab Jamun Cake
      Eggless Gulab Jamun Cake

    • Fried Gram Chutney without Coconut
      Pottukadalai Chutney | Fried Gram Chutney without Coconut

    • Soya Sukka Curry
      Soya Chunks Chukka | Soya Sukka Curry

    • Bakery Style Egg Puffs Recipe
      Egg Puff | Bakery Style Egg Puffs Recipe

    • Pressure Cooker Tomato Rice | Easy One Pot Tomato Rice

    • No-Bake Mango Cheesecake with Agar Agar
      No-Bake Mango Cheese Cake with Agar Agar


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    As seen on

    • Featured
    my foodgawker gallery

    COPYRIGHT © 2025 - Cooking From Heart

    This website uses cookies to improve your experience. We'll assume you're okay with this, but you can opt-out if you wish.Accept Read More
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    6 shares
    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required