Prep Time
30 Mins
Bake Time
25 Mins
Chill Time
4 Hours
Makes 8 to 10 servings

This top-rated dessert recipe is a huge hit with our users. Serve this refreshing treat at your next friendly gathering.

How to Make It

Step 1

Stir together first 4 ingredients. Press mixture evenly into a 9-inch tart pan with removable bottom; set aside.

Step 2

Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended.

Step 3

Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.

Step 4

Bake at 325° for 20 to 25 minutes or just until filling is set. Remove to a wire rack, and let cool completely. Cover and chill at least 4 hours. Remove tart from pan, and place on a serving dish.

Step 5

Beat whipping cream and granulated sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart; garnish, if desired.

Ratings & Reviews

eileen's Review

April 14, 2009
I made this tart for Easter! Everyone loved it and said it was a keeper. I didn't change anything and I definitely will make it again.

cyclegal's Review

April 22, 2014
I crushed my gingersnaps and made the crust in my food processor. What a simple make ahead recipe! It was a huge hit. I did cheat and use Redi-Whip instead of making from cream.

Annav1's Review

February 03, 2014
This is super tasty! However I did something different, instead of adding granulated sugar to the whipping cream, I added coconut cream simply cause I don't really like the plain flavor the normal whipping cream has and love making variations out of it. I did this pie twice, first time with the cookie crust and the second with pie dough, the first one is waaay better.

leighd29's Review

April 01, 2013
This was such an amazing dessert! It seemed so light and it was very refreshing after a rather large Easter dinner. I will absolutely be making this again!

Quilty's Review

January 14, 2013

ktleyed's Review

April 12, 2012
Loved this tart, so yummy, reminds me of a key lime pie only better!

YellowBird09's Review

April 11, 2012
I prepared this for Easter dinner. Not too tangy, not difficult to make. My guests asked for the recipe. The only difficulty I had was the crust was extremely firm...the second day it was easier to deal with.

CarolynJohnston's Review

April 09, 2012
This was delicious. I topped it with the whipped cream and whole fresh raspberries, and it was the hit of Easter dinner. I used a spring form pan, and the crust was perfect, and I am not usually known for my desserts. I will definitely make this again!

EPDX11's Review

April 26, 2011
Loved this! I made it for Easter and my family devoured it. It's citrus-y, but not too tangy. It's quite easy, but I would recommending making 1 1/2 times what's called for for the crust. I didn't have enough to stretch across my tart pan and had to run to the store mid-way for more gingersnaps. Also, I buttered my tart pan. The recipe doesn't call for this, so I don't know what would happen if you don't. My tart popped right out.

mward1's Review

April 24, 2011
Can't figure out what went wrong! But, since the cruse is not baked, it was just a gooey mess that stuck to the tart pan- couldn't even get enough decent slices to take to Easter dinner! The tart had good flavor though...we just had to end up eating with a spoon at home!