Silky Smooth Key Lime Tart

A bright, zesty dessert that brings together the perfect balance of sweet and tart flavors in a buttery shortbread crust. This key lime tart recipe delivers restaurant-quality results in your own kitchen.

Why You’ll Love This Recipe

There’s something magical about the way fresh lime juice transforms into a silky, creamy dessert that’s both refreshing and indulgent. This key lime tart strikes the perfect balance between tang and sweetness, all nestled in a perfectly crisp shortbread crust that literally melts in your mouth.

Growing up in a family that valued homemade desserts, We learned that the simplest ingredients often create the most memorable flavors. This recipe pays homage to that tradition while adding a modern twist that makes it perfect for any occasion, from casual family dinners to elegant dinner parties.

Ingredients

For the Shortbread Crust:

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup unsalted butter, cold and cubed
• 1/4 teaspoon salt
• 1 teaspoon alcohol free vanilla extract

For the Key Lime Filling:

• 1 cup fresh key lime juice (about 20-25 key limes)
• 2 (14 oz) cans sweetened condensed milk
• 4 large egg yolks
• 1 tablespoon lime zest
• 1/4 teaspoon salt

For Garnish:

• Fresh lime slices
• Fresh mint leaves
• Extra lime zest

Instructions

For the Crust:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom.
2. In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.
3. Add cold butter cubes and vanilla extract. Pulse until mixture resembles coarse crumbs.
4. Press mixture evenly into the prepared tart pan, including up the sides.
5. Chill for 20 minutes.
6. Bake for 20-25 minutes until light golden brown. Let cool completely.

For the Filling:

1. Reduce oven temperature to 325°F (165°C).
2. In a large bowl, whisk together sweetened condensed milk and egg yolks until smooth.
3. Add lime juice, zest, and salt. Whisk until well combined.
4. Pour filling into cooled crust.
5. Bake for 15-17 minutes until filling is set but still slightly jiggly in the center.
6. Cool completely at room temperature, then refrigerate for at least 3 hours or overnight.

Expert Tips

• Lime Selection: While key limes are traditional, regular Persian limes work beautifully too. The key is using fresh juice – never bottled.
• Crust Perfection: Keep your butter cold until the last moment. This ensures a perfectly flaky crust.
• Smooth Filling: Strain your lime juice before adding it to remove any pulp for the silkiest texture.
• Testing Doneness: The filling should be set but still have a slight wobble – it will continue to set as it cools.

Storage and Make-Ahead Tips

• Store the tart covered in the refrigerator for up to 5 days.
• The crust can be made and frozen for up to 1 month.
• For best results, garnish with fresh lime slices just before serving.

Troubleshooting Common Issues

• Cracked Filling: Usually caused by overbaking. Watch carefully and remove when still slightly jiggly.
• Soggy Crust: Ensure the crust is completely cooled before adding filling.
• Runny Filling: Make sure to bake until just set and allow proper cooling time.

Cultural Context and Variations

The key lime tart is a close cousin to the famous Key West Key Lime Pie, but with a more refined presentation. This version uses a shortbread crust instead of traditional graham crackers, giving it a more elegant touch while maintaining the beloved citrus flavor profile.

Serving Suggestions

Serve chilled, garnished with fresh lime slices and mint leaves. For special occasions, add a dollop of lightly sweetened whipped cream or a sprinkle of lime zest. This tart pairs beautifully with:

• Fresh berries
• Tropical fruit compote
• Coffee or tea
• Coconut sorbet for a tropical twist

Nutritional Information

Per slice (1/8 of tart):

• Calories: 450
• Protein: 8g
• Carbohydrates: 55g
• Fat: 22g
• Fiber: 1g