Lemon, Lime & Orange Tart
Ingredients
- 33 shortbread cookies (Lorna Doone)
- 1 c. sweetened shredded coconut
- 1 Tbls. grated orange peel
- white from 1 large egg
- 3/4 c. white sugar
- 1/4 c. butter, softened
- 1 Tbls. + 1-1/2 t. cornstarch
- 4 large eggs
- 8 oz. low-fat sour cream, divided (3/4 c. + 1/4 c.)
- 1 t. white sugar
- 1/3 c. fresh orange juice
- 3 Tbls. fresh lemon juice
- 3 Tbls. fresh lime juice
- 1 Tbls. each grated lemon, lime and orange peel
Instructions
Heat oven to 350 degrees. Lightly coat a 9-inch tart pan with removable bottom with nonstick spray.
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 c. sugar and cornstarch in a large bowl until combined. Add softened butter and blend with a mixer on low speed, just until mixed.
Add eggs, 3/4 cup sour cream, grated peels and juices and mix on low speed until blended (mixture may look curdled). Place pan with baked crust on a baking sheet; slowly pour in filling.
Bake 35 minutes or until filling sets.
When tart is almost done baking, stir the 1 teaspoon white sugar into remaining sour cream. Scrape into a small zip lock plastic bag.
Remove tart from oven to a wire rack; let cool 5 minutes. Snip tiny 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.
Can be made up to 2 days ahead. Cover airtight and refrigerate.