Strawberry Lemonade Tart

Preheat oven to 350ºF.

Cream butter, 1/4 cup sugar, and a pinch of salt with an electric mixer. Mix in 1 cup flour until just incorporated. Flour hands and press dough into a 9″ tart pan. Make sure to press the dough up the sides so your tart won’t stick to the pan when baking. (I like to use an extra tall tart pan, or split this into two smaller 7″ tarts in 1″ tall pans.)

Bake crust for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.

Whisk remaining 1 1/2 cups sugar, egg whites, egg, lemon juice and zest, remaining 2/3 cup flour, and a pinch of salt in a large bowl. Pour strawberries into a sieve and press through to extract all the pulp and juices. Whisk into the lemon mixture and pour into the crust. Bake for 30-35 minutes until filling is completely set. Let cool completely. (I help mine along in the freezer for about an hour.)

Sprinkle with confectioner’s sugar before serving.

I find that sometimes frozen strawberries lack the bright red color I want, so I have been known to add a couple of drops of red food coloring if necessary.

Also, if you do not have or cannot find superfine sugar, you may use regular granulated sugar, or process granulated sugar in a food processor for a few pulses.