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.
Keyword: graham crackers, key lime
Skill Level: Basic
Author: Marilyn Lesniak
9to 10 graham crackerseach 2 1/2 by 5 inches
2tablespoonsplus 1/2 cup sugar
1can14 ounces sweetened condensed milk
3/4cupfresh lime juicefrom 4 to 6 limes, or fresh or bottled key-lime juice
4large egg yolks
Slivered lime zestfor garnish (optional)
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.