No-Bake Strawberry Lemon Swirl Tart Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Chill until set: Refrigerate the assembled tart for at least 2 hours, or up to overnight, until the curd is fully set and firm.
- 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
