Ingredients
For the crust:
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1 ½ cups graham cracker crumbs or digestive biscuits (about 10 full sheets)
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6 tablespoons unsalted butter, melted
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2 tablespoons granulated sugar
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Pinch of salt
For the lemon filling:
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1 (14-ounce) can sweetened condensed milk
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½ cup fresh lemon juice (from about 3–4 lemons)
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2 teaspoons lemon zest
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8 ounces cream cheese, softened to room temperature
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½ teaspoon vanilla extract
For the strawberry swirl:
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½ cup fresh or frozen strawberries (hulled and chopped)
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1 tablespoon granulated sugar
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1 teaspoon lemon juice
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Optional: 1 teaspoon cornstarch mixed with 1 teaspoon water (for thickening, if using fresh berries)
Preparation Notes:
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Crust Tip: You can use a food processor to grind the crackers or place them in a sealed bag and crush them with a rolling pin.
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Cream Cheese: Make sure it’s at room temperature to ensure a smooth and lump-free filling.
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Strawberries: If using frozen berries, thaw them first and drain excess liquid to avoid thinning the swirl.
Instructions
1. Prepare the crust
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In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt.
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Stir until the mixture resembles wet sand and sticks together when pressed.
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Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the bottom of a glass or measuring cup to flatten firmly.
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Place the crust in the refrigerator to chill while you make the filling.
2. Make the lemon filling
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In a large bowl, beat the softened cream cheese until smooth and fluffy using an electric mixer or hand whisk.
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Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Beat until the mixture is creamy and well combined.
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Taste and adjust lemon juice if a more tangy flavor is desired.
3. Prepare the strawberry swirl
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In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice.
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Cook for 5–7 minutes until the strawberries break down and the mixture becomes jammy. If using fresh strawberries and the mixture is too thin, add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon water) and cook for an additional 1–2 minutes until thickened.
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Remove from heat and let cool completely. Then blend or mash to your desired smoothness.
4. Assemble the tart
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Pour the lemon filling into the chilled crust, smoothing the top with a spatula.
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Drop spoonfuls of the strawberry mixture over the top of the filling.
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Use a toothpick, skewer, or knife to gently swirl the strawberry into the lemon mixture, creating a marbled effect. Avoid overmixing so you don’t lose the pattern.
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Tap the tart gently on the counter to even out the top.
5. Chill to set
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Refrigerate the assembled tart for at least 4 hours or until fully set. For best results, chill overnight.
6. Serve
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Once set, remove the tart from the pan and transfer it to a serving plate.
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Slice with a sharp knife, wiping the blade clean between cuts for neat slices.
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Optionally, garnish with fresh strawberries, lemon slices, or a sprinkle of lemon zest before serving.
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Notes
- Chill Time is Key: Don’t rush the chill time. The filling needs a few hours to fully set. If it’s too soft, it may not slice cleanly.
- Tart Pan vs. Pie Dish: A tart pan with a removable bottom makes for an elegant presentation and easier release. However, a standard pie dish works too—just line it with parchment if you’re worried about sticking.
- Make Ahead: This tart is an excellent make-ahead dessert. You can prepare it a day in advance and store it covered in the refrigerator until ready to serve.
- Mixing the Swirl: A gentle hand is best when swirling. You want pretty ribbons of red without completely blending them into the lemon base.
- Zest First, Then Juice: Always zest the lemons before juicing to avoid mess and loss of zest.
- Prep Time: 20 minutes
- Cook Time: 10 minutes