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!
How to Make Lemon-Lime Citrus Tarts
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 3 days.
Crust for Lemon-Lime Citrus Tarts
The crust is made from cookie crumbs and butter. Here 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.
Pans for Lemon-Lime Tarts
Use 4-inch tart pans with removable bottoms. Firmly press the cookie crumbs into the bottoms and up the sides of the pans; no greasing is required. Then, bake to set the crusts. Cool completely before adding the filling. Later, when you are ready to serve the tarts, press the plates into the bottom of the pans to lift the tarts out of the rings. Then, carefully pry the plate from the bottom of the crust. The crust is sturdy and will hold its shape for serving.
Mix the No-Bake Filling
Use a mixer to blend the no-bake filling. Add all the ingredients except the citrus juices and blend until smooth. The filling mixes easily if the cream cheese is at room temperature or softened in the microwave. Then, mix in the lemon and lime juices, which thicken the condensed milk mixture.
TIP: 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.
Add the Filling to the Tart Pans
Divide the filling between the pans and refrigerate. The filling will continue to thicken as it chills. Add garnish if desired by cutting lime slices into circles and peeling each. Roll the thin peels into circles and top with a rosemary sprig or another green herb.
Adjust the Flavor for Lemon-Lime Citrus Tarts
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. Try using Key limes instead of regular (Persian) limes, as they have a milder, sweeter taste than Persian limes.
Other Citrus Recipes You Might Like
Click on each name or photo to link to the recipe.
Lemon-Lime Citrus Tarts
Equipment
- (8) 4-inch tart pans with removable bottom
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.