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. 

  • Portion size 12 servings
  • Credits : Canadian Living Magazine


Coconut Graham Crust:


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.)

Nutritional facts Per serving: about

  • Sodium 162 mg
  • Protein 7 g
  • Calories 296.0
  • Total fat 17 g
  • Potassium 213 mg
  • Cholesterol 88 mg
  • Saturated fat 11 g
  • Total carbohydrate 30 g


  • Iron 6.0
  • Folate 8.0
  • Calcium 11.0
  • Vitamin A 15.0
  • Vitamin C 13.0
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