Creamy Two-Layer Citrus Tart

• 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

1. To make the crust, combine the graham cracker crumbs, coconut, butter, sugar and salt in a large bowl and crumble together with your fingers.
2. Press into a parchment paper-lined 9" springform pan.
3. Bake at 350 degrees F until golden brown, 10 to 12 minutes.
4. Let cool completely.
5. 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.
6. Bake in a 350 degree F oven until set, 20 to 25 minutes.
7. Let cool completely.
8. Zest 1 of the limes to make 1 tablespoon of zest.
9. Squeeze and strain both limes to make 1/3 cup juice.
10. In a food processor, pulse the cream cheese, remaining condensed milk and vanilla, lime zest, lime juice and sugar until smooth.
11. Pour over the baked layer.
12. Refrigerate until set, about 8 hours.

lemon juice, eggs, condensed milk, vanilla, limes, cream cheese, sugar, crust, graham cracker crumbs, coconut, unsalted butter, sugar, salt

Taken from www.food.com/recipe/creamy-two-layer-citrus-tart-454712 (may not work)