This orange and lemon tart
combines the bright citrus flavor of lemon and orange in a crisp
gingersnap crust. You can make
the orange and lemon tart up
to 1 month ahead, so it’s perfect for a party. Just omit the whipped
cream and garnish, and chill
as directed. Remove the metal
rim of the tart pan; cover with plastic wrap, and freeze in a zip-top
plastic freezer bag. Thaw
overnight in the refrigerator,
and add the whipped cream and garnish up to 4 hours before serving.
