Citrus Tart

Citrus Tart

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Penny Burdge

By
@PennyInKC

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.

Rating:

★★★★★ 1 vote

Serves:
8
Method:
Bake

Ingredients

  • GRAHAM CRACKER CRUST

  • 1 1/4 c
    graham crackers, crushed
  • 4 Tbsp
    unsalted butter, softened
  • 2 Tbsp
    light brown sugar
  • 1/4 tsp
    ground cinnamon
  • FILLING

  • 14 oz can(s)
    sweetened condensed milk
  • 1/3 c
    fresh squeezed lemon juice
  • 1/4 c
    fresh squeezed lime juice
  • 1 tsp
    lemon zest
  • 1 tsp
    lime zest
  • 2 large
    eggs, separated
  • GARNISH

  • ·
    thin strips of lemon peel and lime peel for garnish

How to Make Citrus Tart

Step-by-Step

  1. In 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.
  2. Preheat 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.
  3. In 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.
  4. Pour lemon-lime filling into the crust and bake the tart 20-25 minutes until the filling is just firm.
  5. Cool the pie on a wire rack, then refrigerate until well-chilled, about 3 hours. Garnish with strips of lemon and lime peel.

Printable Recipe Card

About Citrus Tart

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American



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