Food and Recipes Recipes Double Citrus Tart Be the first to rate & review! This top-rated dessert recipe is a huge hit with our users. Serve this refreshing treat at your next friendly gathering. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 25 mins Chill Time: 4 hrs Total Time: 4 hrs 55 mins Yield: 8 to 10 servings Ingredients 1 1/2 cups crushed gingersnap cookies 5 tablespoons butter, melted 2 tablespoons brown sugar 1/4 teaspoon ground cinnamon 1 (14-ounce) can sweetened condensed milk 1/3 cup frozen orange juice concentrate, thawed 1/4 cup fresh lemon juice 2 large eggs, separated 1 cup heavy whipping cream 3 tablespoons granulated sugar Garnishes: fresh mint leaves, lemon and orange slices Directions Stir together first 4 ingredients. Press mixture evenly into a 9-inch tart pan with removable bottom; set aside. Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended. Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust. 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. 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. Rate it Print