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Key Lime Tart

  • Prep:
  • Total Time:
  • Servings: 8
Key Lime Tart

Source: Everyday Food, April 2007


  • 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)


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


Martha garnished her Key Lime Tart with Candied Lime Peel.

Cook's Note

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

Reviews (13)

  • WiddoMouse 19 Mar, 2015

    Wonderful tart recipe. I omitted the extra 1/2 cup of sugar in the curd and added about 2 tsp of grated Key lime zest.

  • junedna 28 Aug, 2014

    This is terrific! Only change I made was to omit the additional sugar to the filling. The sweetened condensed milk is sweet enough to make a delicious tangy tart!

  • KatieBaybeh 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

  • Laney122 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!

  • LoveBakingCookies 17 Jun, 2009

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

  • Yrma 14 May, 2009

    just parfect

  • nesspennisi 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.

  • country_livin 18 Sep, 2008

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

  • secook 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.

  • Hotel_Goddess 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!

  • mywhimsey 5 Jul, 2008

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

  • lamiri 22 Jun, 2008

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

  • KaterTot 3 Jun, 2008

    Nutritional Information would be appreciated.

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