Key Lime Tart

 

Classic Key Lime Tart

I have to preface this by saying that I thought this Key Lime Tart was going to be a complete failure when I took it out of the oven. There didn’t seem to be enough filling. I thought it had baked too long. (That and my oven, depending on the day, is 50+ degrees hotter than it says on the knob. Glad I have an oven thermometer!)

It ended up being perfect. I loved it. Next time I may double the filling for a thicker tart, or I may just make a rule of serving it with a dollop of cream on top. (Do you think that looks like too much cream? I don’t.)

I just adore key limes–especially in the middle of winter.

Other recipes made with key limes:
Frozen Coconut Key Lime Tart
Key Lime Pie Ice Cream
Creamy Key Lime Pie Ice Cream
Florida Pie
Creamy Key Lime Pie

Key Lime Tart
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Recipe for the classic favorite, Key Lime Tart. Just as delicious served plain and with a big dollop of whipped cream!
Ingredients
  • For Crust:
  • 9 full-size graham cracker sheets
  • 6 Tbsp. butter, melted
  • 3 Tbsp. sugar
  • For Filling:
  • 4 egg yolks
  • One 14 ounce can sweetened condensed milk
  • ½ cup key lime juice (fresh or bottled)
  • Sweetened whipped cream, for serving
Instructions
  1. For crust - Preheat oven to 350°F. Place graham cracker sheets in a large Ziploc bag and crush using a rolling pin. Pour the crumbs in to a small mixing bowl. Add the sugar and melted butter. Toss together with a fork until all the crumbs are damp.
  2. Press crumbs into a tart pan with a removable bottom, or a 9"pie plate. Bake for 10-15 minutes, or until lightly browned. Be careful not to let it burn. Prepare filling while crust bakes.
  3. For filling - whisk together egg yolks, sweetened condensed milk, and key lime juice. Pour over the hot crust and return to the oven for another 15 minutes, or until the center is set.
  4. Place tart pan on a wire rack and cool completely. Chill for two hours before serving, or until set enough to cut into clean slices.
  5. Serve with a dollop of sweetened whipped cream.
Notes
If you can't find key limes or bottled key lime juice (fresh is always best!), you can certainly substitute regular (Persian) lime juice, or even lemon juice for a new twist.

 

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7 Comments

  1. I’ve doubled the filling to good results, just add a little more to the cooking time depending on your oven. You do, however, need to watch the serving size because sometimes, double filling is a lot of tart to take, haha.

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