Key Lime Tart Recipe
If you love key lime pie as much as my family, you will love this key lime tart recipe. It has the perfect balance of crust and custard, making it a great recipe for lime lovers who need an easy dessert.
Equipment
- Citrus Zester
- Emile Henry Modern Classics Pie Dish, 9-inch
- DOMINO GRANULATED PURE CANE WHITE SUGAR
- C&H Cane Sugar - Golden Brown
- Nabisco Honey Maid Graham Crackers
- Black+Decker Helix Performance Hand, 5-Speed Mixer
- Nellie & Joe Key West Lime Juice
- 9-inch Non-Stick Tart with Removable Bottom
- Reusable Bee’s Wrap
Ingredients
- 4 egg yolks
- 2 tbsp lime zest
- 1 cans of condensed milk 14 ounce cans
- 3/4 cup of fresh lime juice 8-10 regular limes or bottled Key Lime juice (store bought lime juice will also work, but fresh is always better).
- 1 1/2 cups of graham cracker crumbs about 12 graham crackers crumbled in a food processor
- 1 tbsp white sugar + 2 tbsp brown sugar alternative: 1/3 cup brown or white sugar
- 1/2 cup salted butter melted
- Pinch of salt
Instructions
- How to make A Key Lime Tart
- Preheat your oven to 350 degrees F.
- Set your 9- inch tart tin (or pie pan) aside (do not grease it!).
- Make Your Graham Cracker Crust: Combine graham crackers, sugars, salt and melted butter in a medium bowl.
- Stir with a fork or mix together by hand.
- Pour mixture into your tart pan.
- Start pressing the graham cracker mix into the bottom and sides of your tart or pie pan with your hands.
- Next, using a 1/4 cup measuring cup (or metal spoon), press the graham cracker mix into the bottom and sides, being careful not to have any holes.
- Bake the crust for 10 minutes at 350 degrees F.
- Take out of the oven and allow to cool to room temperature on a wire rack.
- Make your key lime tart fillingWhisk together your lime zest and egg yolks in a large bowl, either by hand or using an electric mixer, for about 2 minutes.
- Add the sweetened condensed milk and lime juice.
- Set aside while you wait for your pie crust to cool.
- Key Lime Tart Assembly
- Pour your key lime filling into the cooled graham cracker tart tin. It should reach the top.
- Bake for 15 minutes (the center will still wiggle and not be baked through. That is OK)
- Put cooked key lime tart on a wire rack to cool to room temperature.
- Transfer to the refrigerator, allowing to completely cool down and set, about 3 hours.
- Cover with non-stick plastic wrap or reusable bees wrap (we use this one).
- Sprinkle with a little lime zest to finish it off when ready to serve.
Notes
How to make a DEEP DISH Key Lime Pie
Deep Dish Key Lime Pie measurements
- 6 egg yolks
- 3 tbsp lime zest
- 2 cans of condensed milk (28 ounce)
- 1 cup of fresh lime juice (about 10 limes) or Key West Lime juice
Deep Dish Graham Cracker Crust
- 2 cups of graham cracker crumbs
- 1 tbsp white sugar + 2 tbsp brown sugar (or 1/3 cup brown or white sugar)
- 1 cup salted butter, melted
- Pinch of salt
Deep Dish Key Lime Pie Instructions
- Follow the instructions for the key lime tart up until you bake it.
- Bake your deep dish key lime pie for 25 minutes.
- Remove from oven and allow to cool on a wire rack.
- Once at room temperature, cover with non-stick plastic wrap or reusable bee's wrap and stick it in the refrigerator.
- Allow key lime custard to set for at least 4 hours.