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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 3 hrs Servings: 8 med102787_0407_keylime.jpg

Ingredients Ingredient Checklist 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)

Variations Martha garnished her Key Lime Tart with Candied Lime Peel.

Gallery Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 3 hrs Servings: 8 med102787_0407_keylime.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 3 hrs Servings: 8

Recipe Summary

prep: 30 mins total: 3 hrs

Servings: 8

prep: 30 mins

total: 3 hrs

prep:

30 mins

total:

3 hrs

Servings: 8

8

med102787_0407_keylime.jpg

med102787_0407_keylime.jpg

Ingredients

Ingredients

  • 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)

Directions

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.

Variations Martha garnished her Key Lime Tart with Candied Lime Peel.

Variations

Martha garnished her Key Lime Tart with Candied Lime Peel.

Reviews (15)

 Add Rating & Review     159 Ratings   5 star values:        43    4 star values:        53    3 star values:        39    2 star values:        20    1 star values:        4

Load More Reviews

Reviews (15)

Add Rating & Review     159 Ratings   5 star values:        43    4 star values:        53    3 star values:        39    2 star values:        20    1 star values:        4

Add Rating & Review

159 Ratings 5 star values: 43 4 star values: 53 3 star values: 39 2 star values: 20 1 star values: 4

159 Ratings 5 star values: 43 4 star values: 53 3 star values: 39 2 star values: 20 1 star values: 4

159 Ratings 5 star values: 43 4 star values: 53 3 star values: 39 2 star values: 20 1 star values: 4

  • 5 star values: 43 4 star values: 53 3 star values: 39 2 star values: 20 1 star values: 4

    Martha Stewart Member     Rating: Unrated       06/16/2017   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.  

Martha Stewart Member     Rating: 5 stars       08/10/2015   I cheated and bought a pre made Graham cracker pie crust, the filling was delicious! Along with the short cut I took!  

Martha Stewart Member     Rating: Unrated       03/19/2015   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.  

Martha Stewart Member     Rating: Unrated       08/28/2014   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!  

Martha Stewart Member     Rating: Unrated       08/22/2011   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  

Martha Stewart Member     Rating: 5 stars       06/10/2011   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!  

Martha Stewart Member     Rating: Unrated       06/17/2009   Best key lime tart I've ever had!!!  

Martha Stewart Member     Rating: Unrated       05/14/2009   just parfect  

Martha Stewart Member     Rating: Unrated       12/25/2008   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.  

Martha Stewart Member     Rating: Unrated       09/18/2008   This was delicious. It kept well in the refrigerator for 4 days and it tasted as good as the first day  

Martha Stewart Member     Rating: Unrated       09/07/2008   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.  

Martha Stewart Member     Rating: Unrated       08/04/2008   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!  

Martha Stewart Member     Rating: Unrated       07/05/2008   Great taste, but it takes about 30 key limes to get enough juice, and they take awhile to juice by hand.  

Martha Stewart Member     Rating: Unrated       06/22/2008   I made this for a get together with my in laws and it was a big hit! I used cinnamon  

Martha Stewart Member     Rating: Unrated       06/03/2008   Nutritional Information would be appreciated.

    Martha Stewart Member

    Rating: Unrated 06/16/2017

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.

Rating: Unrated

Rating: 5 stars 08/10/2015

I cheated and bought a pre made Graham cracker pie crust, the filling was delicious! Along with the short cut I took!

Rating: 5 stars

Rating: Unrated 03/19/2015

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.

Rating: Unrated 08/28/2014

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!

Rating: Unrated 08/22/2011

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

Rating: 5 stars 06/10/2011

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!

Rating: Unrated 06/17/2009

Best key lime tart I’ve ever had!!!

Rating: Unrated 05/14/2009

just parfect

Rating: Unrated 12/25/2008

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.

Rating: Unrated 09/18/2008

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

Rating: Unrated 09/07/2008

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.

Rating: Unrated 08/04/2008

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!

Rating: Unrated 07/05/2008

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

Rating: Unrated 06/22/2008

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

Rating: Unrated 06/03/2008

Nutritional Information would be appreciated.

All Reviews for Key Lime Tart

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Key Lime Tart

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest