Lemon, Lime & Orange Tart

15 Sep


  • 33 shortbread cookies (such as Lorna Doone)
  • 1 cup sweetened shredded coconut
  • 1 Tbsp grated orange peel
  • 1 large egg


  • 3/4 cup plus 1 tsp sugar
  • 11/2 Tbsp cornstarch
  • 4 large eggs
  • 1/2 stick (1/4 cup) butter, very soft
  • 1 tub (8 oz) reduced-fat sour cream
  • 1 Tbsp each grated lemon, lime and orange peel
  • 1/3 cup orange juice
  • 3 Tbsp each lemon and lime juice

  • Garnish: shaved fresh coconut


    Place oven rack in middle position. Heat to 350°F. Lightly coat a 9-in. tart pan with removable bottom with nonstick spray. Have a baking sheet ready (to get filled pan in and out of oven more easily).
    Crust: Process cookies in food processor until reduced to fine crumbs. Add coconut, orange peel and egg white; process until crumbs are moistened. Press over bottom and up sides of prepared pan. Bake 15 minutes or until lightly browned. Cool on a wire rack.
    Filling: Using a whisk, stir 3⁄4 cup sugar and the cornstarch in a large bowl until combined. Stir in eggs, butter, 3⁄4 cup sour cream, grated peels and juices until blended (mixture may look curdled). Place pan with baked crust on baking sheet; slowly pour in filling.
    Bake 35 minutes or until filling sets. While tart bakes, stir the 1 tsp sugar into sour cream remaining in tub. Scrape into a small ziptop plastic bag.
    Remove tart from oven to a wire rack; let cool 5 minutes. Snip tip off corner of bag; drizzle design on tart. Bake 5 minutes or until design sets. Cool completely in pan on wire rack. Refrigerate at least 4 hours.
    To serve: To remove sides of tart pan, place pan on a small, sturdy bowl and let pan sides fall down. Place tart on pan base on serving plate.
    Planning Tip: Can be made up to 2 days ahead. Cover airtight and refrigerate.


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