This Key lime tart is made up of just 3 ingredients (plus the graham cracker crust) and is the traditional key lime pie recipe from Key West but with a twist. This tart is one of my favorite desserts and I love sitting down to a slice with a nice warm cup of coffee.
As the name suggests, Key Lime pie comes from the Florida Keys where the Key limes actually grow in Key lime groves which you can find all throughout this area.
This Key lime tart is a twist on the classic Key Lime pie which uses a little less filling than the pie version. It is my tried and true recipe and the one I grew up eating.
I have eaten my fair share of this delicious Key lime dessert growing up in South Florida and this recipe and my mini Key lime cheesecake recipe are the ones I love most. I think you will become a fan once you try it.
Serve it during the summer, for Cinco de mayo or anytime you want a delicious creamy lime tart.
Key Lime Tart vs Key Lime Pie
If you are used to eating Key lime pies, you are in for a treat with this tart version of it. The main difference between the two is Key Lime tarts are not as deep as a pie. The ratio of graham cracker crust to filling is more even with the tart.
When making this, the filling should not be too high in the pan because you want the right amount of crust and filling in each bite. I recommend that the filling not be thicker than about ¾ inch.
For the graham cracker crust, I use the same recipe that I use with my cheesecake bites crust which I have added below in the recipe. It is my favorite graham cracker crust!
Ingredients
- Graham Cracker Crust (Graham crackers, sugar, salt, and butter) or a store-bought graham cracker crust.
- Sweetened Condensed Milk. The condensed milk is the filling for the tart and the sweetness. It gives a creamy texture to the tart as well.
- Key Lime Juice. The star flavor. You want to try to use Key lime juice and not lime juice since it will have a more tart flavor and taste better.
- Egg Yolks. The egg yolks are the binder for the filling and help give the tart a custard center.
Because you are using sweetened condensed milk, you do not need any additional sugar in the filling.
How to make Key Lime Tart
- Make your graham cracker crust: You can also substitute store-bought crust if you decide to make a Key Lime pie instead of a tart.
- Pre-bake crust: This helps the crust set up before you add the key lime custard.
- Make Key Lime Fillling: it is just adding the condensed milk, Key lime juice, and egg yolks into a bowl and mix. This mixture gets poured into the crust and it is baked in the oven.
- Bake: The key lime tart bakes for 15 minutes at 350 degrees.
- Chill: Once it is done baking and has cooled, the Key lime tart will need time to chill in the fridge so make sure to plan for that! When ready to eat, take. off the tart pan removable bottom and plate.
Recipe Tips
- Making Sure To Use Real Key Lime Juice: When gathering ingredients for this Key lime tart, you will want to make sure you are using real Key Lime juice and not lime juice. The flavor is more tart.
- Where to Buy Bottled Key Lime Juice: I use Nellie and Joe's Key Lime Juice, which I buy at my local grocery store or online.
- Making this Ahead of Time: This Key lime tart can (and should) be made ahead of time for up to 2 days. It will be just fine in the fridge for up to 2-3 days.
- How to store the tart in the fridge (so the top is not ruined): When storing the key lime tart in the fridge, you want to cover it but also make sure plastic wrap does not touch the custard top or else it will stick to it.
How to serve
I love serving this Key lime tart with a little dollop of whipped cream on top (with some lime zest or just plain the way it is. If I have time to make it, a little blackberry puree on the plate is delicious too.
In Key West, the traditional way of serving this is with a nice cup of coffee on the side 🙂
Faqs
Florida is famous for this delicious pie because key lime groves used to be found all throughout the Florida Keys.
Key lime tart tastes sweet and tart (from the Key limes). It is similar to eating lemon pies in its tartness.
More Condensed Milk Recipes
If you love how easy this lime tart is, you may also like these:
My Favorite Key Lime Tart
Equipment
- 1 9.5 inch round tart pan or 14x5 inch rectangular tart pan
Ingredients
Graham Cracker Crust
- 1 ½ cups Finely Ground graham crackers Add graham crackers to a food processor and pulse until it is like a fine sand.
- 5 tablespoon unsalted butter melted
- 3 tablespoon granulated sugar
- ¼ teaspoon kosher salt
Key Lime Filling
- 1 14 oz can of sweetened condensed milk
- 3 egg yolks
- ½ cup Nellie and Joe's Key Lime juice or similar You can also juice your own Key Limes just make sure to juice ½ cup
- Whipped cream for serving optional
Instructions
- Pre heat your oven to 350 degrees
Graham Cracker Crust
- In a large bowl add your finely ground graham crackers crumbs, melted butter, sugar and salt and mix well.1 ½ cups Finely Ground graham crackers, 3 tablespoon granulated sugar, ¼ teaspoon kosher salt, 5 tablespoon unsalted butter
- Pour the mixture into your tart pan pressing it down with your fingers along the bottom and sides of the pan.
- Now find a flat bottomed glass or something similar and begin to press down the graham cracker crumbs really well, making sure to get the edges.
- Place in the pre-heated oven for 5 minutes.
- Remove and let cool completely.
Key Lime Filling
- In a large bowl, add your sweetened condensed milk (making sure to scrape it all out of the can), Key lime juice and egg yolks and mix well until smooth.1 14 oz can of sweetened condensed milk, ½ cup Nellie and Joe's Key Lime juice or similar, 3 egg yolks
- Now, pour your mixture into your prepared tart crust.
- Bake for 15 minutes or until the very center is just slightly jiggly when the pan is shaken.
- Remove from the oven and let cool completely. Do not remove the sides from the tart pan while it is cooling or setting up in the fridge.
- Once cooled, refrigerate for at least 3 hours or overnight.
- When ready to serve, remove the tart from the fridge and gently remove the sides from the tart pan. The easiest way to do this is to place a medium bowl uoside down on the counter. Place the tart pan on top of the upside down bowl (the tart pan will sit on the bottom of the bowl). The sides of the tart pan should fall to the sides of the bowl.
- Serve with whipped cream and coffee.Whipped cream for serving
- Enjoy!
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Carrie says
Hi there! This recipe looks incredible! Would it be possible to spread it out among some 4.75 x .75 tarlet pans instead of one large tart? Thank you!
Melissa says
Hi Carrie. I haven't tried the smaller tartlet pans but it should be fine if you adjust the time.
Steve the cook says
First of all, this cook and recipe are first-rate. As an experienced cook, I would NEVER put on a review unless I tried it first.
Now the good part-Lower in calories than key lime pie (about 1/2) just as flavorful (I squeezed my own limes) and one might put in a slice of key lime is with the whipped cream ( I think the whipped cream absorbed a bit of juice from the fruit. Thank you for this- a new dinner favorite ( I can tell when everyone smiled).
Melissa says
Hi Steve. I am so glad you enjoyed it and thank you so much for sharing 🙂
Melissa says
I am so glad you enjoyed it!
Jill says
Could I make this recipes in mini muffin pans with liners?