Triple Citrus Tart Recipes

Steps:

• Preheat oven to 350 degrees F.
• Follow package instructions for unrolling pie crusts. Press the dough into a 9-inch tart pan, cut off any overhang. Prick bottom and side of crust with a fork. Bake on baking sheet in preheated oven for 15 minutes, or until golden.
• While pie crust is baking, whisk together pudding mix, egg yolks, sugar, lemonade and lemon zest until pudding mix is dissolved. Pour into a medium saucepan and bring to full boil over medium heat, stirring constantly (about 10 minutes). Let cool 5 minutes, stirring occasionally.
• Pour the filling into cooled tart shell topping. Let cool completely in refrigerator until set.
• Serve with fresh berries and whipped topping.

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, granulated sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients; pour over crust.
• Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Steps:

• FOR CRUST:
• Preheat oven to 350°F. Spray 8x8x2-inch metal baking pan with nonstick vegetable oil spray. Mix flour and sugar in large bowl. Add melted butter and stir with fork until mixture forms coarse crumbs (mixture will be dry). Using fingers, press crumbs over bottom of prepared baking pan. Bake until crust is set and light golden, about 20 minutes. Cool crust completely on rack. Maintain oven temperature.
• FOR FILLING:
• Mix first 4 ingredients in small bowl. Whisk egg whites, egg, juices and peels in medium bowl. Add flour mixture; whisk until smooth. Pour filling over crust.
• Bake tart until filling is set, about 18 minutes. Cool completely on rack. (Can be made 1 day ahead. Cover and chill.)
• FOR TOPPING:
• Preheat oven to 350°F. Beat egg whites and cream of tartar in clean large bowl until soft peaks form. Add sugar 1 tablespoon at a time and beat until stiff peaks form. Spoon meringue over filling, covering completely. Sprinkle peels atop meringue. Bake until meringue tips begin to brown, about 10 minutes. Transfer to rack. Cool completely. Cut into 6 pieces.

Steps:

• Make the curd: Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lemon mixture. Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated. Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
• Make the tart: Preheat the oven to 350 degrees F. Break the graham crackers into pieces, then pulse in a food processor with the sugar until finely ground; drizzle in the melted butter and pulse to combine.
• Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely.
• Pour the curd into the prepared crust and gently press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until set, at least 4 hours. Remove the springform ring and transfer the tart to a platter. Top with whipped cream.