Key Lime Tart

5 from 1 vote

This traditional key lime tart with a graham cracker crust is a must-make dessert for the summer! Each bite is creamy, juicy, and the perfect balance of tart and sweet!

Prep Time20

Cook Time50

Chill Time4 20

Total Time5 30

Course: Dessert

Cuisine: American

Keyword: key lime tart, lime tart

Servings: People

Author: Alyssa Rivers

Ingredients

Crust

1 ½ Cup Graham Cracker Crumbs
1 Tablespoon Lime Zest
¼ Cup Powdered Sugar
¼ Teaspoon Salt
5 Tablespoons Unsalted Butter Melted

Filling

2 Tablespoons Lime Zest
4 Egg Yolks
1 14- Ounce Can Sweetened Condensed Milk
¾ Cup Key Lime Juice Substitute lime juice if key limes are unavailable
1 Dash Salt

Topping

½ Cup Heavy Cream
3 Tablespoons Powdered Sugar
1 Teaspoon Lime Zest Optional

Instructions

Crust

Preheat the oven to 325°.
Combine the graham cracker crumbs, zest, powdered sugar, salt and melted butter in a medium bowl.
Add the mixture into a 9-inch tart pan and use your fingers or a small measuring cup to really press the crust into the pan. Place in the freezer to chill for 20 minutes.

Filling

In a large bowl, combine the zest, egg yolks, sweetened condensed milk, key lime juice, and salt. Pour the filling into the chilled crust. Bake for 50 minutes, until the edge of the custard is set and the middle is still jiggly.
Cool to room temperature and then chill in the fridge for at least 4 hours.

Topping

Whip the cream and powdered sugar, and optional lime zest, until medium stiff. Top the chilled tart and garnish with lime wedges and lime zest.

Nutrition

QR code

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