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Key limes -- so-called because they grow in the balmy climes of the Florida Keys -- are tangy, aromatic, and extraordinarily juicy little powerhouses that have been providing the inspiration for the region's signature dessert for more than a century. Pucker up for a taste of our Key lime pie in its many forms.
The juice and zest of Key limes flavors one of Martha’s very favorite desserts. The rich, custardy filling is thickened with egg yolks, leaving leftover egg whites to make a fluffy meringue topping if you like.
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With a buttery graham-cracker crust and tart, creamy, zest-flecked filling, these bars have everything you love about Key lime pie without the need for a pesky fork.
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What’s your favorite kind of pie, coconut cream or Key lime? We couldn't decide either, so this pie rolls the flavors of both into every creamy, tangy bite.
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We took the graham-cracker crust and bright, tart filling of a traditional Key lime pie and reinvented it in a portable, shareable sandwich cookie.
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Nora Ephron shared one of her signature desserts with Martha -- a lusciously frosty Key lime pie topped with your choice of whipped cream or toasted meringue.
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Sarah Carey’s easy version of Key lime pie uses regular Persian limes (which are easier to find) and comes together all in one bowl -- no mixer required!
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We reinvented the classic lemon bar recipe using Key lime juice, plus a rich shortbread crust woven with coconut and white chocolate.
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