Rynn Hennings
The Sweet and Savory Life
The taste of refreshing citrus is the perfect treat on a hot summer day, especially when served nice and cold inside a deliciously sweet cookie crumb crust. Introducing the Lemon-Lime Citrus Tarts– these are sure to be the hit of your next summer get together, whether that’s the Fourth of July or a neighborhood block party.
These lemon-lime citrus tarts are perfect for a barbecue, picnic, or party. The combination of zesty citrus and sweet, creamy condensed milk served in a cookie shell is refreshing on a warm summer day! Lemon-lime citrus tarts are sweet and creamy, with a citrus flavor that provides a refreshing zing, making them a sure hit with your guests! They can be made ahead and stored in an airtight container in the refrigerator for about three days.
The crust is made from cookie crumbs and butter. There are three different ways to prepare the crumbs. The easiest way to crush the cookies is with a food processor. Then add the melted butter and blend until it is evenly dispersed throughout the crumbs. If you don’t have a food processor, use a mini chopper to chop the cookies in small batches. Then, mix the butter and crumbs in a large bowl. You can crush the cookies by hand by placing them in a resealable plastic bag and rolling over the bag with a rolling pin. Be sure to squeeze out the excess air from the bag before crushing the cookies, or you may burst the bag.
INGREDIENTS
Crust
2 ¼ cups vanilla wafer crumbs (about 50 cookies finely crushed)
6 tablespoons butter, melted
Filling
- (1) 8-ounce block cream cheese, softened
- (1) 13-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ cup key lime juice
- ¼ cup lemon juice
INSTRUCTIONS
Crust
- Preheat the oven to 350 degrees F.
- Crush cookies in a food processor. Add the melted butter and blend until well-mixed.
- Divide the crumb mixture between the tart pans and then firmly press it into each pan.
- Bake for 6-7 minutes or until set and lightly browned.
- Cool for about 30 minutes.
Filling
- Beat the cream cheese, sweetened condensed milk, and vanilla with a mixer until creamy.
- Add the lime and lemon juice and beat until well blended.
- Pour into each cooled tart pan. Refrigerate and serve cold.
Sweet & Savory Tips
- Softening Cream Cheese– Quickly soften cold cream cheese by removing it from its wrapper and placing it on a large plate. Cut it into cubes, separating them as you go. Microwave at high power for 10-15 seconds. Repeat if needed until the cream cheese is soft. Spreading out the cubes makes them easier to bring to room temperature in the microwave.
- Adjusting the Juice– This recipe has equal amounts of fresh lemon and lime juices. You can add more juice than the recipe specifies or use only lemon or only lime juice.
- Pay Attention to Your Limes– Try using Key Limes instead of regular (Persian) limes, as they have a milder, sweeter taste than Persian Limes.
For more recipes and entertaining/lifestyle tips, visit Rynn’s blog at www.thehouseofelynryn.com
