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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 (15)

159 Ratings
  • 5 star values: 43
  • 4 star values: 53
  • 3 star values: 39
  • 2 star values: 20
  • 1 star values: 4
Rating: Unrated
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.
Rating: 5 stars
I cheated and bought a pre made Graham cracker pie crust, the filling was delicious! Along with the short cut I took!
Rating: Unrated
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.
Rating: Unrated
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!
Rating: Unrated
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
Rating: 5 stars
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!
Rating: Unrated
Best key lime tart I've ever had!!!
Rating: Unrated
just parfect
Rating: Unrated
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.
Rating: Unrated
This was delicious. It kept well in the refrigerator for 4 days and it tasted as good as the first day
Rating: Unrated
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.
Rating: Unrated
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!
Rating: Unrated
Great taste, but it takes about 30 key limes to get enough juice, and they take awhile to juice by hand.
Rating: Unrated
I made this for a get together with my in laws and it was a big hit! I used cinnamon
Rating: Unrated
Nutritional Information would be appreciated.