I feared my aunts’ cherished recipe had vanished, but fortunately, I rediscovered it, and it’s even tastier now!

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In a medium saucepan, whisk together the sugar, cornstarch, and water over medium heat until smooth.
Stir in the lemon juice and zest. Cook for about 5 minutes, stirring frequently, until the mixture thickens.
Remove from heat and slowly whisk in the beaten egg yolks. Return to heat and cook for another 2 minutes.
Allow the lemon filling to cool slightly before pouring it into the prepared crust.
Arrange the sliced strawberries on top of the lemon filling.
Chill the tart in the refrigerator for at least 2 hours before serving.
Variations & Tips
For a twist, try adding a layer of mascarpone or cream cheese between the crust and the lemon filling for an extra creamy texture. You can also experiment with different berries like raspberries or blueberries for a different flavor profile. If you’re short on time, using a pre-made pie crust can speed up the process without sacrificing too much on taste. For a gluten-free option, substitute the all-purpose flour with almond flour and adjust the liquid ingredients as needed.
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