“This fresh, citrusy cake needs no baking, not even the crust. And it's perfect for those of us who prefer not-too-sweet desserts.”
READY IN:
15mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir cookie crumbs with butter in a bowl until moistened; press into the bottom and up the sides of a 10-inch pie plate. Refrigerate until firm, about 30 minutes.
  2. Beat together cream cheese, HALF of the cream, the condensed milk, lemon and lime rinds, lime juice and sugar in a bowl until fluffy. Scrape into prepared crust, smoothing top. Cover loosely and refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.).
  3. In bowl, whip remaining cream. Using piping bag or spoon, pipe rosettes or dollop onto top of cake. Top each with 1 each lemon and lime curl.
  4. Tip: To make lemon and lime rind curls, use a channel cutter to cut long strands of rind, pressing gently to avoid cutting into the white pith. Roll around handle of wooden spoon; refrigerate for 30 minutes or until curls hold shape.

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