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Key Lime Tart

  • prep: 30 mins
    total time: 3 hours
  • servings: 8




  • 9 to 10 graham crackers (each 2 1/2 by 5 inches)
  • 2 tablespoons plus 1/2 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
  • 4 large egg yolks
  • Pinch salt
  • Slivered lime zest, for garnish (optional)


Martha garnished her Key Lime Tart with Candied Lime Peel.

Cook's Note

To store longer, cover and refrigerate, up to 2 days.


  1. Step 1

    Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.

  2. Step 2

    Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.

  3. Step 3

    Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.

Everyday Food, April 2007



Reviews (11)

  • 22 Aug, 2011

    Very simple! Used a pate sucree crust, as I had some on hand - turned out great. I also dolloped some creme fraiche on top and swirled it around; found in another tart recipe. looks good

  • 10 Jun, 2011

    This recipe is uncommonly easy and tastes like our favorite restraunt's Key Lime Pie! The only tip I have is to make sure that the filling does not bubble in the oven because it does not make the tart look very pretty in the end. My solution was to cover it with whipped cream. This recipe is definitely a keeper!

  • 17 Jun, 2009

    Best key lime tart I've ever had!!!

  • 14 May, 2009

    just parfect

  • 25 Dec, 2008

    One of the easiest desserts I've ever made. You can also use limes or lemons if you can't get your hands on key limes. Can be made the day / night before if you are too busy.

  • 18 Sep, 2008

    This was delicious. It kept well in the refrigerator for 4 days and it tasted as good as the first day

  • 7 Sep, 2008

    At 61 I'm finally teaching myself to cook by choosing dishes I'm attracted to personally. This really was easy. It was so good my MOTHER (who is an excellent cook) asked me for the recipe! I did a little adapting, too. I didn't have a tart pan so just used a regular pie plate and it worked out just fine. I also bought already crumbled graham crackers and used 1 cup instead of the number of graham crackers in the recipe. About the candied lime peel...unless you have VERY fresh limes, the candied peel will likely turn out tough. Use the recommended alternative of lime zest instead.

  • 4 Aug, 2008

    I made this tart but did not have lime or lemon juice. Instead, I opted for frozen orange juice concentrate without the sugar for the mixture. It was fantastic!

  • 5 Jul, 2008

    Great taste, but it takes about 30 key limes to get enough juice, and they take awhile to juice by hand.

  • 22 Jun, 2008

    I made this for a get together with my in laws and it was a big hit! I used cinnamon

  • 3 Jun, 2008

    Nutritional Information would be appreciated.