No-Bake Strawberry Lemon Swirl Tart Recipe

Introduction

This No-Bake Strawberry Lemon Swirl Tart is a delightful combination of tangy lemon curd and sweet strawberry jam, all nestled in a buttery shortbread crust. It’s a refreshing and elegant dessert that’s perfect for warm days or when you want a show-stopping treat without turning on the oven.

Ingredients

• 16 tbsp. (2 sticks) plus 1 tbsp. unsalted butter, divided
• 10 oz. shortbread cookies, finely crushed
• 1/2 tsp. kosher salt, divided
• 4 large eggs
• 4 large egg yolks
• 1 1/4 cups (250 g) granulated sugar
• 2 tsp. finely grated lemon zest
• 1 cup fresh lemon juice
• 2 tbsp. cornstarch
• 1 cup seedless strawberry jam
• Store-bought or homemade whipped cream, for serving

Instructions

1. Step 1: In a small pot over medium-low heat, melt 5 tablespoons of butter or melt it in the microwave. Transfer the melted butter to a large bowl and add the finely crushed shortbread cookies and 1/4 teaspoon of salt. Stir until well combined. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom, using the flat bottom of a measuring cup. Refrigerate for about 20 minutes to chill.
2. Step 2: While the crust chills, whisk the whole eggs and egg yolks together in a medium bowl until blended. In a medium pot over medium-low heat, melt the remaining 12 tablespoons of butter. Add the egg mixture, sugar, lemon zest, lemon juice, and cornstarch to the pot. Cook, whisking constantly, until the curd thickens to a pudding-like consistency, about 6 to 8 minutes.
3. Step 3: Strain the lemon curd through a fine-mesh strainer into a heatproof bowl to remove any cooked egg bits. Transfer one cup of the curd to another heatproof bowl, then stir in the strawberry jam to create the strawberry curd.
4. Step 4: Pour the lemon and strawberry curds alternately into the center of the prepared tart crust, layering them carefully.
5. Step 5: Use the tip of a skewer or chopstick to gently drag through the layers of curd, creating a beautiful swirl pattern on the tart surface. Refrigerate for at least 2 hours, or up to overnight, to allow the curds to set fully.
6. Step 6: When ready to serve, carefully remove the sides and bottom of the tart pan. Transfer the tart to a serving platter and serve with whipped cream on the side.

Tips & Variations

• For a gluten-free option, substitute the shortbread cookies with gluten-free cookies or ground nuts mixed with butter for the crust.
• If fresh lemons aren’t available, bottled lemon juice can be used, but fresh zest and juice provide the best flavor.
• To add texture, sprinkle chopped toasted almonds or pistachios on top before serving.
• Strawberry jam can be swapped with raspberry or apricot jam for a different fruit twist.

Storage

Store the tart covered in the refrigerator for up to 3 days. The curds will firm up and keep their fresh flavor. When ready to eat, you can serve it chilled or let it sit at room temperature for 15 minutes for a softer texture. Avoid freezing, as the texture of the curd may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust without butter?

Butter is essential to bind the cookie crumbs and create a firm crust, but you can try using coconut oil as a dairy-free substitute, keeping in mind it may alter the flavor and texture slightly.

How do I prevent the lemon curd from curdling?

Cook the curd slowly over medium-low heat and whisk constantly to avoid cooking the eggs too quickly. Straining the curd helps remove any bits that may have curdled, ensuring a smooth texture.

No-Bake Strawberry Lemon Swirl Tart Recipe

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This No-Bake Strawberry Lemon Swirl Tart combines a buttery shortbread crust with a luscious lemon curd and strawberry jam swirl, creating a refreshing and visually stunning dessert. Perfect for warm days, this tart requires no oven baking and sets beautifully in the refrigerator for a bright, tangy treat topped with whipped cream.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Crust

• 16 tbsp. (2 sticks) unsalted butter, divided
• 10 oz. shortbread cookies, finely crushed
• 1/4 tsp. kosher salt

For the Filling

• 4 large eggs
• 4 large egg yolks
• 1 1/4 cups (250 g) granulated sugar
• 2 tsp. finely grated lemon zest
• 1 cup fresh lemon juice
• 2 tbsp. cornstarch
• 1 cup seedless strawberry jam

To Serve

• Store-bought or homemade whipped cream

Instructions

1. Prepare the crust: In a small pot over medium-low heat, melt 5 tablespoons of butter (or melt in the microwave). Transfer the melted butter to a large bowl and add the finely crushed shortbread cookies and 1/4 teaspoon kosher salt. Stir until the mixture is thoroughly combined. Transfer the mixture to a 9-inch tart pan with a removable bottom and press it firmly into the bottom and up the sides using the bottom of a measuring cup. Refrigerate it until chilled, about 20 minutes.
2. Make the lemon curd: In a medium bowl, whisk together the 4 whole eggs and 4 egg yolks until fully blended. In a medium pot over medium-low heat, melt the remaining 12 tablespoons of butter. Add the egg mixture, granulated sugar, lemon zest, lemon juice, and cornstarch to the pot. Cook this mixture, whisking constantly, until the curd thickens to a pudding-like consistency, about 6 to 8 minutes.
3. Strain and divide curd: Strain the lemon curd through a fine-mesh strainer into a medium heatproof bowl to remove any cooked egg bits for a smooth texture. Then transfer 1 cup of the curd to a separate medium heatproof bowl and stir in the seedless strawberry jam to create a strawberry lemon mixture.
4. Assemble the tart: Pour the lemon curd and strawberry curd alternately into the chilled crust, layering them in the center of the tart pan to create distinct pools. Using the tip of a skewer or chopstick, drag it through the curds to create a beautiful swirl pattern.
5. Chill until set: Refrigerate the assembled tart for at least 2 hours, or up to overnight, until the curd is fully set and firm.
6. Serve: Remove the sides and bottom of the tart pan carefully. Transfer the tart to a serving platter. Serve chilled with a dollop of whipped cream on the side for added creaminess.

Notes

• To make the crust easier to press into the pan, chilling the cookie mixture before pressing helps it hold shape better.
• The lemon curd can be strained to ensure a smooth, silky texture without lumps.
• You can use store-bought strawberry jam or homemade preserves for the strawberry swirl.
• This tart should be kept refrigerated and is best enjoyed within 2 days for optimal freshness.
• For a visually striking swirl pattern, use a thin skewer or chopstick and work quickly before the curd sets.
• Whipped cream complements the tart’s tanginess; for a dairy-free option, use coconut whipped cream.

Keywords: no-bake tart, strawberry lemon tart, lemon curd, strawberry jam, no-bake dessert, shortbread crust, summer dessert