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Yields:
8 serving(s)
Prep Time:
25 mins
Total Time:
3 hrs
Cal/Serv:
709
There are so many delicious summer fruits that are begging to be turned into dessert. And as much as I love pies, cakes, and cobblers, the last thing I want to do in the middle of a heat wave is turn on my oven. But just because it’s too hot outside to bake doesn’t mean you have to deprive yourself of a sweet treat. This no-bake strawberry lemon swirl tart is the dessert that I’m making all season long. It highlights strawberry (one of my favorite summer fruits) and is evocative of a classic French tarte au citron (AKA lemon tart)—but with less work and without turning on the oven.
The crust:
This recipe relies on a few no-bake shortcuts. Instead of making pastry dough from scratch, we opt for a crumb crust using shortbread cookies. It requires only three ingredients, comes together in just a few minutes, and has the same buttery richness. Any plain shortbread cookie will work here, but I recommend hunting for ones made with real butter (like Walker’s Shortbread or Pepperidge Farm Chessmen).
The filling:
For the filling, we make a sweet, tangy lemon curd that’s divided and flavored with strawberry. The key to a thick, creamy curd is by working over low heat and constantly whisking. You want to gently raise the temperature until the eggs are cooked, but not scrambled. You might be worried that this filling is made with raw eggs—but don’t be! By the time your curd has thickened, it will reach a high enough temperature that the eggs are entirely safe to eat. A fruit curd is typically soft and spreadable; in this recipe, we supplement it with some cornstarch to make sure it’s sturdy enough to slice without having to bake it.
The strawberries:
The strawberry comes in the form of seedless strawberry jam that’s added to a portion of our filling. Seedless is key here: you don’t want any lingering seeds disrupting the vibrant pink color of the curd. Once the tart is assembled and has set in the fridge for a few hours, you’re left with a tangy, sweet, buttery showstopper that you’ll want to make for every summer celebration.
Did you try making this? Let us know how it went in the comments!
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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, plus 1 cup fresh lemon juice
- 2 Tbsp.
cornstarch
- 1 cup
seedless strawberry jam
Store-bought or homemade whipped cream, for serving
Directions
- Step 1In a small pot over medium-low heat, melt 5 Tbsp. butter (or melt in the microwave), then transfer to a large bowl. Add cookie crumbs and 1/4 tsp. salt. Stir until combined, then transfer to a 9" tart pan with a removable bottom. Using the bottom of a measuring cup, press cookie mixture into bottom and up sides of pan. Refrigerate until chilled, about 20 minutes.
- Step 2Meanwhile, in a medium bowl, whisk eggs and egg yolks until blended. In a medium pot over medium-low heat, melt remaining 12 Tbsp. butter. Add egg mixture, sugar, lemon zest, lemon juice, and cornstarch to pot. Cook, whisking constantly, until curd thickens to a pudding consistency, 6 to 8 minutes.
- Step 3Strain curd through a fine-mesh strainer into a medium heatproof bowl. Transfer 1 cup curd to another medium heatproof bowl, then stir in jam.
- Step 4Pour curds into the center of prepared crust, alternating between lemon and strawberry.
- Step 5Drag the tip of a skewer or chopstick across tart to create a swirl pattern. Refrigerate until set, at least 2 hours and up to overnight.
- Step 6Remove sides and bottom of pan, then transfer tart to a platter. Serve with whipped cream alongside.
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