citrus tart
(1 RATING)
From another friend - Julie. This is the perfect finish when you want something sweet but not too rich. It is reminiscent of key-lime pie.
No Image
prep time
cook time
method
Bake
yield
8 serving(s)
Ingredients
- GRAHAM CRACKER CRUST
- 1 1/4 cups graham crackers, crushed
- 4 tablespoons unsalted butter, softened
- 2 tablespoons light brown sugar
- 1/4 teaspoon ground cinnamon
- FILLING
- 14 oz cans sweetened condensed milk
- 1/3 cup fresh squeezed lemon juice
- 1/4 cup fresh squeezed lime juice
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
- 2 large eggs, separated
- GARNISH
- - thin strips of lemon peel and lime peel for garnish
How To Make citrus tart
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Step 1In a medium bowl, mix crushed graham crackers, cinnamon, butter, and brown sugar until well-blended. Press the mixture onto the bottom and up the sides of a 9" tart pan with a removable bottom.
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Step 2Preheat the oven to 325 degrees F. In a large bowl, with wire whisk or fork, stir sweetened condensed milk, lemon and lime juices, lemon and lime zests, and egg yolks until well-blended and thick.
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Step 3In a small bowl, beat the egg whites until stiff peaks form. With a rubber/silicone spatula, gently fold the egg whites into the lemon-lime mixture.
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Step 4Pour lemon-lime filling into the crust and bake the tart 20-25 minutes until the filling is just firm.
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Step 5Cool the pie on a wire rack, then refrigerate until well-chilled, about 3 hours. Garnish with strips of lemon and lime peel.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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