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Key Lime Tart
Enjoy the zesty goodness of a Key lime tart. This version of the classic pie is a delightful treat with its buttery crust, tart filling, and creamy topping.
Servings: 8 sslices
Calories: 391kcal
Equipment
Ingredients
Crust:
- 10 sheets graham crackers
- 3 tbsps. granulated sugar
- 5 tbsps. unsalted butter, melted
Filling:
- 1 can (14 oz.) sweetened condensed milk
- 3/4 cup Key lime juice (fresh or bottled) or regular lime juice
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 tsp table salt
- lime slices for garnish (optional)
- whipped cream for serving (optional)
Instructions
Crust:
- Preheat oven to 350 degrees F.
- Pulse graham crackers in a food processor, or smash them in a sealed bag until they are in crumbs.10 sheets graham crackers
- Stir together graham cracker crumbs, sugar and butter. Combine until all crumbs are moist.3 tbsps. granulated sugar, 5 tbsps. unsalted butter, melted
- Press the mixture into the bottom and up the sides of an ungreased 9-inch, fluted tart pan with a removeable base. (I use the back of a spoon or a measuring crust to compact the crust mixture into the pan.) Bake for 8 minutes. Remove from the oven and place in the fridge or freezer to chill and set while you make the filling. (Crust could also be made at an earlier time and cooled.)
Filling:
- In a medium sized mixing bowl, combine condensed milk, lime juice, egg yolks, sugar and salt. Beat until smooth. Pour into the cooled crust. (The filling should not go all the way to the top of the crust, but sit just slightly under the crust edges.)1 can (14 oz.) sweetened condensed milk, 3/4 cup Key lime juice (fresh or bottled), 4 large egg yolks, 1/2 cup granulated sugar, 1/4 tsp table salt
- Place tart back in the oven, until filling is set around the edges, but still a little jiggly in the center, about 25 to 30 minutes.
- Remove from oven and cool to room temperature, then place in the refrigerator until chilled, at least six hours, but preferably overnight. Once firm, remove from the tart pan and transfer to a serving platter or plate.
- If you choose, decorate the whole tart or individual slices with slices of lime and whipped cream.lime slices for garnish (optional), whipped cream for serving (optional)
Notes
Key Limes: Because key limes are considerably smaller and firmer than regular limes, I’ve found that attempting to juice them with a traditional citrus juicer is nearly impossible. However, I’ve found a perfect solution—a potato ricer!
Simply slice the tiny limes in half, load several halves into the ricer at once, and squeeze away. It’s so much easier this way!
However, 3/4 cup of fresh Key lime juice can be quite a chore to juice and sometimes fresh Key limes are not always available. I can recommend my favorite brand of bottled Key lime juice, Nellie & Joe’s Key Lime Juice, available at most grocery stores. And you can always use regular Persian limes in this recipe too.
For optimal outcomes when preparing this Key lime tart, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Key Lime Tart
Amount Per Serving (122 g)
Calories 391
Calories from Fat 136
% Daily Value*
Fat 15.1g23%
Saturated Fat 8.1g51%
Polyunsaturated Fat 1.6g
Monounsaturated Fat 4.5g
Cholesterol 104mg35%
Sodium 231mg10%
Potassium 250mg7%
Carbohydrates 60g20%
Fiber 1g4%
Sugar 49g54%
Protein 6.3g13%
Vitamin A 122IU2%
Vitamin C 8.1mg10%
Calcium 171mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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