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No-Bake Strawberry Lemon Swirl Tart Recipe

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★★★★★

4.6 from 120 reviews

This No-Bake Strawberry Lemon Swirl Tart is a refreshing and elegant dessert featuring a crisp shortbread crust filled with a luscious lemon curd and vibrant strawberry jam swirl. Perfect for warm days, it requires no baking and combines tangy lemon zest and juice with sweet strawberry jam for a delightful contrast, topped off with smooth whipped cream.

Ingredients

Scale

Crust

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

Filling

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

Serving

  • 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 it in the microwave. Transfer the melted butter to a large bowl, then add the finely crushed shortbread cookies and 1/4 teaspoon kosher salt. Stir until the mixture is well combined. 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. Place the crust in the refrigerator and chill for about 20 minutes to set.
  2. Make the lemon curd: While the crust chills, whisk together 4 large eggs and 4 large egg yolks 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, 1 1/4 cups granulated sugar, 2 teaspoons finely grated lemon zest, 1 cup fresh lemon juice, and 2 tablespoons cornstarch to the pot. Cook this mixture over medium-low heat, whisking constantly to prevent curdling, until it thickens to a pudding-like consistency, about 6 to 8 minutes.
  3. Strain the curd: Pour the lemon curd through a fine-mesh strainer into a medium heatproof bowl to remove any cooked egg bits for a smooth texture. Transfer 1 cup of this smooth lemon curd into another medium heatproof bowl and stir in 1 cup seedless strawberry jam to combine evenly.
  4. Assemble the tart: Pour the lemon curd and the strawberry-lemon curd alternately into the center of the prepared crust to create layers. To create a decorative swirl pattern, drag the tip of a skewer or chopstick through the curds gently across the tart surface.
  5. Chill the tart: Refrigerate the tart until fully set, which will take at least 2 hours and can be done overnight for convenience and better flavor melding.
  6. Serve: Carefully remove the sides and bottom of the tart pan. Transfer the tart to a serving platter and serve slices with a dollop of store-bought or homemade whipped cream alongside for added richness.

Notes

  • Press the crust mixture firmly and evenly to avoid cracks when slicing the tart.
  • Constant whisking during cooking the curd prevents eggs from scrambling.
  • Use a fine-mesh strainer to ensure a smooth filling without lumps.
  • You can prepare the tart a day ahead and refrigerate it overnight for best flavor and texture.
  • Serve chilled for a refreshing dessert experience.

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

Find it online: https://thefoodrecipe.com/no-bake-strawberry-lemon-swirl-tart-recipe/