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Print this Recipe    Lemon Lime Tart

Lemon-Lime Tart
Serving Size : 10

1 1/4 cups graham cracker crumbs
4 tablespoons butter or margarine, softened
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
14 ounces sweetened condensed milk, canned
1/3 cup lemon juice
1/4 cup lime juice
1 teaspoon lemon peel, grated
1 teaspoon lime peel, grated
2 large eggs, separated
1 strips lemon and lime peel, to garnish

In medium bowl, with hand, mix graham-cracker crumbs, butter, brown
sugar, and cinnamon until well blended. Press mixture onto bottom
and up side of 9 inch tart pan with removable bottom. Preheat oven
to 325 deg. In large bowl, with wire whisk or fork, stir sweetened
condensed milk, lemon and lime juice and peel, and egg yolks until
mixture is well blended and thick. In small bowl, with mixer at
high speed, beat egg whites until stiff peaks form. With rubber
spatula or wire whisk, gently fold egg whites into lemon-lime
mixture. Pour lemon-lime filling into crust. Bake tart 20 to 25
minutes until filling is just firm. Cool pie on wire rack, then
refrigerate until well chilled, about 3 hours. Garnish with strips
of lemon and lime peel.

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