Patriotic Strawberry Lemon Swirl Tart 🇺🇸
A festive swirl tart made with a buttery shortbread crust, silky lemon curd, and strawberry jam swirls, chilled to perfection for a refreshing summer dessert.
Equipment
- Tart Pan
- Saucepan
- Mixing Bowls
Ingredients
Crust
- 10 oz shortbread cookies finely crushed
- 17 tbsp unsalted butter divided
- 1/2 tsp fine sea salt divided
Lemon Curd
- 4 large eggs
- 4 large egg yolks
- 1 1/4 cups granulated sugar
- 2 tsp lemon zest
- 1 cup fresh lemon juice
- 2 tbsp cornstarch
Strawberry Layer
- 1 cup seedless strawberry jam
Serving
- light whipped cream for serving
Instructions
- Mix crushed shortbread cookies with melted butter and salt. Press into tart pan and chill.
- Whisk eggs and yolks. Cook with butter, sugar, lemon juice, zest, and cornstarch until thickened.
- Strain lemon curd and mix part of it with strawberry jam to create strawberry swirl filling.
- Pour both fillings into crust, swirl gently, and refrigerate until set.
- Serve chilled with whipped cream.
Notes
Best chilled overnight for clean slicing and firm swirl design.
