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 c. (250 g) granulated sugar

2 tsp. finely grated lemon zest, plus 1 cup fresh lemon juice

2 tbsp. cornstarch

1 c. seedless strawberry jam

Store-bought or homemade whipped cream, for serving

Instructions

Step 1: In a small pot over medium-low heat, melt 5 tablespoons of butter, or melt it in the microwave. Transfer to a large bowl, then add the finely crushed shortbread cookies and 1/4 teaspoon of kosher salt. Stir until the mixture is well combined.

Step 2: Press the cookie mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom, using the bottom of a measuring cup to compact it evenly. Refrigerate for about 20 minutes until chilled.

Step 3: While the crust chills, whisk together the eggs and egg yolks in a medium bowl until smooth and blended.

Step 4: Melt the remaining 12 tablespoons of butter in a medium pot over medium-low heat. 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.

Step 5: Strain the lemon curd through a fine-mesh strainer into a medium heatproof bowl to remove any lumps. Transfer one cup of the curd to another bowl and stir in the strawberry jam to combine.

Step 6: Pour the lemon and strawberry curds alternately into the chilled crust, creating concentric circles or layers.

Step 7: Using the tip of a skewer or chopstick, drag through the curds to create a beautiful swirl pattern on the surface of the tart.

Step 8: Refrigerate the tart for at least 2 hours, or up to overnight, until it is fully set.

Step 9: 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 extra zest, add a little lemon zest to the cookie crust mixture before pressing it into the pan.

If seedless strawberry jam isn’t available, you can lightly puree fresh strawberries for a fresher swirl.

Use a silicone spatula to fold the jam into the curd gently, preserving its texture and color.

For a deeper flavor, toast the cookie crumbs lightly before mixing with butter.

FAQs

Can I make the tart crust ahead of time?

Yes, the crust can be prepared and chilled up to one day in advance. Keep it covered tightly in the refrigerator until you’re ready to add the curds.

Is it safe to use raw eggs in the lemon curd?

The lemon curd is cooked thoroughly on the stove until thickened, which cooks the eggs and makes it safe to eat. Just be sure to cook it at medium-low heat and whisk continuously to avoid scrambling.