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Category: Tarts
Prep Time: Cook Time: Total Time:
9 to 10 graham crackers
2 tbsp plus 1/2 cup sugar
4 tbsp unsalted butter, melted
1 can (14 oz) 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)
Preheat oven to 350. Process graham crackers and 2 tbsp 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 baking sheet, and bake at 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 filing 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. To store longer, cover and refrigerate, up to 2 days. Serve, garnished with zest, if desired.
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KEY LIME TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
9 to 10 graham crackers
2 tbsp plus 1/2 cup sugar
4 tbsp unsalted butter, melted
1 can (14 oz) 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)
Preheat oven to 350. Process graham crackers and 2 tbsp 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 baking sheet, and bake at 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 filing 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. To store longer, cover and refrigerate, up to 2 days. Serve, garnished with zest, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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