Key Lime Tart made with fresh Key lime juice with a graham cracker crust is so easy to make and is deliciously light and refreshing.
When I first started this blog in 2011, I had come across a recipe for lime bars from Evil Shenanigans. I made the recipe and my kids, who usually don’t like tart desserts, LOVED these bars so much we’ve made them several times since. In fact, my oldest daughter makes this recipe herself…it’s that easy.
I adjusted the recipe slightly by using Key limes, regular condensed milk instead of fat free and made it into a tart version instead of bars. If you love a slightly tart, but not overly sweet dessert, then you must try this Key Lime Tart immediately. It’s so creamy and refreshing! ~Enjoy!
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Key Lime Tart
For the Crust
- 1 1/2 c. Graham Cracker Crumbs
- 6 tbsp. Butter, melted
- 1/4 c. Sugar
- 1 Key Lime, zest
For the Filling
- 4 Large Egg Yolks
- 2- 14oz. Can Sweetened Condensed Milk
- 1 c. Key Lime Juice
- Heat the oven to 350 degrees F.
- Place the graham crackers, sugar, and lime zest in a food processor. Pulse until the graham crackers are reduced to fine crumbs and the mixture is well combined. Turn on the food processor and slowly stream in melted butter until all crumbs are coated. Press crumb mixture evenly into the bottom of an 11" tart pan. Bake for 10 minutes. Allow to cool completely.
- Once the crust is cooled, combine the egg yolks and sweetened condensed milk; mix well.
- Stir in the lime juice and combine. It will begin to thicken slightly.
- Pour the filling into the crust, making sure the filling reaches the edges. Bake for 15 minutes, or until just set.
- Cool to room temperature, then chill for several hours or overnight. Cut into slices with a sharp knife, wiping the knife clean with a damp cloth between cuts. Store in the refrigerator.
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