Citrus Tart Recipe

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Citrus Tart

Penny Burdge


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.

★★★★★ 1 vote



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


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


thin strips of lemon peel and lime peel for garnish


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

About this Recipe

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