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Citrus Cream Tart

Categories: Cakes/pies, Easter, Entertaining, Sweet
Type: Desserts and Baked Goods

A refreshing variation on key lime pie, this is quick to make

Prep Time: prep 20 mins, plus chilling

Serves: makes 6-8 servings


  • 1 cup crushed gingersnap cookie crumbs
  • 4 tbsp butter, melted
  • 1 1 / 4 cups heavy cream
  • two 14oz ( 400g) cans condensed milk
  • grated zest and juice of 4 lemons, plus 1 extra lemon for garnish
  • grated zest and juice of 4 limes, plus 1 extra lime for garnish
Citrus Cream Tart photo

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  1. Mix the cookie crumbs and melted butter together. Press evenly in the bottom of a 9in (23cm) tart pan with a removable bottom. Refrigerate about 1 hour, until firm.
  2. Process the cream and condensed milk together in a food processor. With the machine running, add the zest and juice of the lemons and limes. Spread in the cookie crust and refrigerate until set, at least 1 hour or overnight.
  3. When ready to serve, remove the zest from 1/2 lemon and 1/2 lime with a vegetable peeler and cut into thin strips. Sprinkle over the tart and serve chilled.
  • prep 20 mins, plus chilling

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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