Marilyns Treats

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Key Lime Tart

Pie· Recipe Archive

Key Lime Tart A favorite of the south and east, this key lime tart is neither sweet nor will it make you pucker. The memory of the graham cracker crust and pudding like filling will keep you coming back for more.

Key Lime Tart

Key Lime Tart is a perfect creamy blend of sweet and tart that will make your mouth water as you take the first forkful.

Easy to find ingredients as well as basic baking skills allow even the novice baker to create a masterpiece that both family and guests will rave about.

These are the INGREDIENTS you will need:

  • 9 to 10 graham crackers each 2 1/2 by 5 inches
  • 2 tablespoons plus 1/2 cup sugar
  • 4 tablespoons unsalted butter melted
  • 1 can 14 ounces sweetened condensed milk
  • 3/4 cup fresh lime juice from 4 to 6 limes, or fresh or bottled key-lime juice
  • 4 large egg yolks
  • Pinch salt
  • Slivered lime zest for garnish (optional)

These are the INSTRUCTIONS for preparation:

  • Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.
  • Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
  • Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.

The lime in this recipe is not too tart.

The sugar and butter create a sweetness that offsets any tartness from the lime.

The graham cracker crust add a bit of texture making the creaminess of the tart even more noticeable.

This Key Lime Tart definitely makes a statement when served after any meal.

Individual pies makes extra helpings seem so natural and allows everyone to enjoy your creation without guilt and embarrassment.

You simply must try this recipe at least once.

I guarantee that you will keep making this tart as it becomes your very own signature dish.

When this pie was featured on The Daily Meal Magazine it received over 10,000 pageviews the first hour! Let’s see it take down my server!

Key Lime Tart A favorite of the south and east, this key lime tart is neither sweet nor will it make you pucker. The memory of the graham cracker crust and pudding like filling will keep you coming back for more.

Key Lime Tart

Key Lime Tart ~ a favorite of the south and east, this key lime tart is neither sweet nor will it make you pucker. The memory of the graham cracker crust and pudding like filling will keep you coming back for more.
5 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: graham crackers, key lime
Method: Bake
Skill Level: Basic
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Adjust Servings: 8
Calories: 310kcal
Author: Marilyn Lesniak

Ingredients

  • 10 Each graham crackers, 2.5×5 inches
  • 2 tablespoons plus 1/2 cup sugar
  • 4 tablespoons unsalted butter melted
  • 14 ounce can sweetened condensed milk
  • 3/4 cup fresh lime juice from 4-6 limes or bottled
  • 4 large egg yolks
  • 1 Pinch salt
  • 1 lime Slivered, slivered for garnish or lime zest

Instructions

  • Preheat oven to 350 degrees.
  • Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined.
  • Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides.
  • Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.
  • Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth.
  • Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
  • Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. .
  • Serve, garnished with zest, if desired

Notes

©MARILYN’S TREATS All images are copyright protected.

Nutrition

Serving: 1g | Calories: 310kcal (16%) | Carbohydrates: 42g (14%) | Protein: 4g (8%) | Fat: 14g (22%) | Saturated Fat: 10g (50%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 35mg (12%) | Sodium: 240mg (10%) | Potassium: 0mg | Fiber: 0g | Sugar: 33g (37%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Reader Interactions

Comments

  1. blankKathleen - Bloggers Lifestyle says

    Marilyn, there is a lot of interest in your delicious-looking key lime tart. It is not a tart that is common in this part of the world, but it looks like it should be 🙂 We will feature it in the next Blogger’s Pit Stop. All the best.
    Kathleen

    Reply

    • blankMarilyn says

      Thank you so much for the feature! I am glad you like it. Thank you for your kindness and thoughts. I am sorry it is taking me so long to answer comments. (And sorry some of these may be generic as I am tiring easily do to meds.) Enjoy your week and thanks for stopping by!

      Reply

    • blankMarilyn says

      Key lime is my favorite too Clearissa. Thank you for your kindness and thoughts. I am sorry it is taking me so long to answer comments. (And sorry some of these may be generic as I am tiring easily do to meds.) Enjoy your week and thanks for stopping by!

      Reply

    • blankMarilyn says

      Oh those pregnancy cravings! Mine were Taco Bell and sweet and sour chicken. Lol! Glad you like the tarts Kristie. Enjoy your day!

      Reply

    • blankMarilyn says

      Thank you Clearissa. And you are located in the heart of the Key Lime revolution. I never met anything key lime I didnt love. Enjoy! Have a wonderful week.

      Reply

  12. blankAmy says

    When I see key lime anything, I can’t resist. These tarts sound fantastic. I am going to try them. Thank you for sharing at Over the Moon.

    Reply

  13. blankJess says

    This sounds heavenly!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks

    Thanks for joining Cooking and Crafting with J & J!

    Reply

  15. blankBeverly says

    I love key lime pie and your key lime tart looks delicious, This is going on my must make list! Pinned and Tweeted. Thanks for partying with us at Snickerdoodle Sunday each week!

    Reply

  17. blankSandra says

    Of all the things I’ve baked this one has not graced my table and I think it’s high time I took care of that. This looks delicious and thanks for sharing at Celebrate Your Story!

    Reply

    • blankMarilyn Lesniak says

      Charlotte they are easy and you can make them any size. Use a muffin tin, Texas muffin size, even whoopie pie! I made this batch in a ramekin as my sister had my tart pan. Have a great week!

      Reply

  22. blankGina says

    I’m not a huge fan of key lime. But, it is my dad’s all time favorite. He goes nuts for it! I may have to give this a try when he comes to visit. I know that he’d just love it.

    Reply

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