Creamy Two-Layer Citrus Tart - cooking recipe

Ingredients

1/2 cup lemon juice, strained
3 eggs
300 ml sweetened condensed milk
1 teaspoon vanilla
2 limes
8 ounces cream cheese, softened
2 tablespoons granulated sugar
Crust
1 cup graham cracker crumbs
1/2 cup unsweetened desiccated coconut
3 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
1 pinch salt

Preparation

To make the crust, combine the graham cracker crumbs, coconut, butter, sugar and salt in a large bowl and crumble together with your fingers.
Press into a parchment paper-lined 9\" springform pan.
Bake at 350 degrees F until golden brown, 10 to 12 minutes.
Let cool completely.
In a large bowl, whisk together the lemon juice, eggs, 2/3 cup of the condensed milk and half of the vanilla and pour over the cooked crust.
Bake in a 350 degree F oven until set, 20 to 25 minutes.
Let cool completely.
Zest 1 of the limes to make 1 tablespoon of zest.
Squeeze and strain both limes to make 1/3 cup juice.
In a food processor, pulse the cream cheese, remaining condensed milk and vanilla, lime zest, lime juice and sugar until smooth.
Pour over the baked layer.
Refrigerate until set, about 8 hours.