New This Month

Key Lime Tart


Equal parts creamy and tart, this spin on the classic Key lime pie works just as well with traditional limes as it does with the smaller, sweeter variety.

  • Prep:
  • Total Time:
  • Servings: 8

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.

Reviews Add a comment

  • lelet056
    16 JUN, 2017
    This was a super easy, yummy dessert. The hardest part was waiting for it to chill. I used 1/4 cup of sugar in the filling instead of the 1/2 cup the recipe asks for. It was sufficiently sweet:). I may all together leave the sugar out next time.
  • Tina1434
    10 AUG, 2015
    I cheated and bought a pre made Graham cracker pie crust, the filling was delicious! Along with the short cut I took!
  • MS10077663
    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.
  • MS10044231
    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
  • MS12197805
    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