Key Lime Tart

by byn on April 9, 2010

in Pies, Tarts & Pudding

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Here’s Easter Dessert #2, which would have saved the day if I couldn’t find a store that was open on Easter morning. I had all the ingredients at home because I was going to make this sometime in March but ended up doing something else.

This recipe comes from the blog Patent and the Pantry, which I am pretty obsessed with. Back in 2008, on the same visit to Calgary where Danielle introduced me to Bake or Break, I went over to my brother’s best friend’s house for dinner. Chris and his wife Dawn are so fun and nice, and Dawn made some Roasted Rosemary Cashews for us to snack on before dinner. When I emailed her for the recipe after returning back home, she sent me this link, and the seeds to my current food blog obsessions were planted :o)  The photography on Gwendolyn’s blog is out of control. I mean, seriously, check out this eggshell!

So back to this tart – it was a big hit, and I don’t think there was any leftover. It has a crunchy graham cracker crust and a tart but creamy filling, and really couldn’t be easier to make. Next time I will make mini tartlettes because they’re so cute! Here’s the set-up at Nicole’s mom’s house:

Key Lime Tart

Source: Patent and the Pantry



15 graham cracker crumbs, crushed in a blender or food processor

2 tbsp sugar

1/2 cup (1 stick) butter, melted


4 egg yolks

1 14oz can sweetened condensed milk

1/2 cup fresh key lime juice (you can use regular lime juice too)

2 tsp lime zest


  1. To make crust, stir together graham cracker crumbs, sugar and butter until all crumbs are moistened. Press into a 9″ pie plate or tart pan, and bake at 350° for 12 minutes until golden brown. Cool to room temperature (if you have time, mine was still a little warm when I added the filling).
  2. To make filling, beat egg yolks until they lighten in colour and thicken a little. Add lime zest and beat again. Mix in lime juice and condensed milk, and let filling sit at room temperature for 30 minutes to allow it to thicken.
  3. Pour filling into crust and bake for 15 minutes. The centre will jiggle slightly when you take it out of the oven.
  4. Cool to room temperature, and then chill in the fridge for 3 hours.

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