Creamy Two-Layer Citrus Tart

Ingredients

1/2 cup (125 ml) lemon juice, strained

3 eggs

1 can (300 ml) sweetened condensed milk

1 tsp (5 ml) vanilla

2 limes

8 oz (227 g) cream cheese, softened

2 tbsp (30 ml) granulated sugar

Coconut Graham Crust

1 cup (250 ml) graham cracker crumbs

1/2 cup (125 ml) unsweetened desiccated coconut

3 Tbsp (45 ml) unsalted butter, softened

2 Tbsp (30 ml) granulated sugar

1 pinch salt

For the coconut graham crust. In large bowl and using fingertips, crumble graham cracker crumbs, coconut, butter, sugar and salt. Press into parchment paper-lined 9-inch (2.5 L) springform pan.

Bake in 350 F oven until golden brown, 10 to 12 minutes. Lets cool completely. (Make-ahead: cover and refrigerate for up to 48 hours)

Filling

In large bowl, whisk together lemon juice, eggs, 2/3 cup of the condensed milk and half of the vanilla. Pour over the cooled crust. Bake in 350 F oven until set, 20 to 25. Let cool completely. Zest 1 of the limes to make 1 Tbsp. Squeeze and strain both limes to make 1/3 cup juice.

In food processor, pulse cream cheese, remaining condensed milk and vanilla, lime zest, lime juice and sugar until smooth. Pour over baked layer. Refrigerate until set, about 8 hours.

(Make-ahead: cover loosely and refrigerate for up to 24 hours)