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.
⅔cupkey lime juicecan use regular lime juice if you can’t find key limes
1 ½tablespoonlime zest
Whipped Cream
1cupheavy whipping cream
¼cuppowdered sugar
1teaspoonvanilla 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
Keyword graham cracker crust, key lime, lime, tart, tart pan