Key Lime Tart
It's hard to find a good key lime pie at the grocery store. This tart is simple and gets the balance right between the sweet condensed milk and the sharp, sour lime juice. You don't need to find actual key limes either; common Persian limes from any store work perfectly fine.
Ingredients
For the Graham Cracker Crust
- 3/4 cup finely crumbled graham crackers
- 3 Tbsp butter melted
For the Tart Filling
- 1 can sweetened condensed milk 14 oz
- 1/3 cup sour cream
- 1/3 cup fresh lime juice
- 1 1/2 tsp lime zest optional
For the Whipped Cream Topping
- 1/2 cup heavy cream
- 2 Tbsp powdered sugar
Instructions
- Crush graham crackers and mix with melted butter. Press into 9-inch tart pan.
- Bake crust at 350°F for 8 minutes. Cool completely.
- Whisk condensed milk, sour cream, lime juice, and zest together.
- Pour filling into cooled crust. Bake at 350°F for 7-10 minutes until slightly jiggly.
- Cool on counter for 30 minutes, then refrigerate for 2 hours.
- Whip heavy cream until soft peaks form. Add powdered sugar and whip to stiff peaks.
- Top tart with whipped cream just before serving.
Notes
Chill tart completely before adding whipped cream topping.
Did you make this recipe?Let me know how you liked it below!