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key lime tart with whipped cream and lime zest

Key Lime Tart

This simple key lime tart combines a creamy and slightly tart lime filling with a crunchy graham cracker crust. Piled high with fresh whipped cream, this key lime tart is both beautiful to look at and light and refreshing to eat.
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Chilling Time: 1 hour 30 minutes
Total Time: 2 hours 5 minutes
Servings: 12 servings
Calories: 347kcal
Author: Tara Kringlen

Ingredients

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs about 14 full sheets
  • ¼ cup brown sugar packed
  • 6 tablespoon unsalted butter melted
  • ½ teaspoon kosher salt

Key Lime Filling

  • 14 oz can sweetened condensed milk
  • 4 egg yolks
  • ⅔ cup key lime juice can use regular lime juice if you can’t find key limes
  • 1 ½ tablespoon lime zest

Whipped Cream

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Graham Cracker Crust

  • Preheat the oven to 350 degrees.
  • Place graham crackers in a food processor and pulse to crush into fine crumbs. Alternatively, place graham crackers in a zip top bag and crush using a rolling pin or can until fine crumbs remain.
  • To the bowl of the food processor (or add crumbs to a bowl if crushing them in a bag), add brown sugar and melted butter and pulse until combined and the butter is coating all the crumbs.
  • Press graham cracker crumbs, using the bottom of a cup, tightly into the bottom and sides of a 9 inch to 11 inch round tart pan.
  • Bake the crust for 10 minutes. Remove from the oven and set aside to cool.

Key Lime Filling

  • In a stand mixer (or medium bowl and hand mixer) beat the egg yolks and condensed milk for 3-4 minutes, until thickened and fluffy.
  • Add the lime zest and juice, mixing just until combined. Pour the filling into the crust.
  • Bake at 350 degrees for about 13-15 minutes until it barely jiggles when moved. Remove from the oven to cool for about 30 minutes and then place in the refrigerator for at least 1 hour to set up.

Whipped Cream

  • Beat heavy cream, powdered sugar and vanilla until stiff peaks form. Either decorate tart with the whipped cream or serve on the side. Sprinkle with additional lime zest if desired.

Notes

  • The tart will keep for 3-4 days, covered, in the refrigerator. 
  • If not serving the same day, wait to add the whipped cream until just before serving. 

Nutrition

Calories: 347kcal