Preparation

• In a small pot over medium-low heat, melt 5 Tbsp. butter, then transfer to a large bowl. Add cookie crumbs and ¼ 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.
• Meanwhile, 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.
• Strain curd through a ne-mesh strainer into a medium heatproof bowl. Transfer 1 cup curd to another medium heatproof bowl, then stir in jam.
• Pour curds into the center of prepared crust, alternating between lemon and strawberry.
• Drag 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.
• Remove sides and bottom of pan, then transfer tart to a platter. Serve with whipped cream alongside.