Creamy Two-Layer Citrus Tart

By Joanne Lusted and The Test Kitchen

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Creamy Two-Layer Citrus TartEveryone will be asking for the recipe for this creamy and refreshing dessert. For the most vibrant flavour, be sure to use fresh fruit, not packaged juice. 5 out of5based on6 ratings. 5 user reviews.

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Creamy Two-Layer Citrus Tart
Photography by Paul Chmielowiec

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	296296 cal
pro	7 g7g pro
total fat	17 g17g total fat
sat. fat	11 g11g sat. fat
carb	30 g30g carb
fibre	1 g1g fibre
chol	88 mg88mg chol
sodium	162 mg162mg sodium
potassium	213 mg213mg potassium
% RDI:	-
calcium	1111 calcium
iron	66 iron
vit A	1515 vit A
vit C	1313 vit C
folate	88 folate

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Everyone will be asking for the recipe for this creamy and refreshing dessert. For the most vibrant flavour, be sure to use fresh fruit, not packaged juice.

Ingredients

1/2 cup lemon juice , strained1/2 1/2cup cuplemon juice, strained
3 eggs 3 3eggeggs
1 can (300 mL) sweetened condensed milk 1 1can (300 mL) can (300 mL)sweetened condensed milk
1 tsp vanilla 1 1tsp tspvanilla
2 limes 2 2limelimes
8 oz cream cheese , softened8 8oz ozcream cheese, softened
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
Coconut Graham Crust:
1 cup graham cracker crumbs 1 1cup cupgraham cracker crumbs
1/2 cup unsweetened desiccated coconut 1/2 1/2cup cupunsweetened desiccated coconut
3 tbsp unsalted butter , softened3 3tbsp tbspunsalted butter, softened
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
1 pinch salt 1 1pinch pinchsalt

Preparation

Coconut Graham Crust: In large bowl and using fingertips, crumble graham cracker crumbs, coconut, butter, sugar and salt. Press into parchment paper–lined 9-inch (2.5 L) springform pan.

Bake in 350°F (180°C) oven until golden brown, 10 to 12 minutes. Let cool completely. (Make-ahead: Cover and refrigerate for up to 48 hours.)

In large bowl, whisk together lemon juice, eggs, 2/3 cup of the condensed milk and half of the vanilla; pour over cooled crust. Bake in 350°F (180°C) oven until set, 20 to 25 minutes. Let cool completely.

Zest 1 of the limes to make 1 tbsp. Squeeze and strain both limes to make 1/3 cup juice.

In food processor, pulse cream cheese, remaining condensed milk and vanilla, lime zest, lime juice and sugar until smooth. Pour over baked layer. Refrigerate until set, about 8 hours. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)

Source : Canadian Living Magazine: April 2011