The Best Key Lime Tart Recipe

This Key Lime Tart has a creamy, tangy filling made with sweetened condensed milk and real Key lime juice, all set in a buttery graham cracker crust. It’s chilled until firm, topped with lime slices and whipped cream, and perfect for warm-weather dessert tables.

Course Dessert

Cuisine American

Keyword Key Lime Tart

Prep Time 15

Cook Time 35

Chilling 6

Total Time 6 50

Servings slices

Calories 392kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate ingredient measurements.
2 mixing bowls You'll need one for the crust and one for the filling.
food processor or rolling pin. To crush grham crackers into fine crumbs.
9" fluted tart pan with removeable bottom Essential for shaping and releasing the tart cleanly.
whisk To make the filling.
Potato Ricer or citrus juicer. Helps extract the Key lime juice efficiently if you're using fresh.

Ingredients

Crust:

10 sheets (150 g) graham crackers
3 tbsps. (38 g) granulated sugar
5 tbsps. (71 g) unsalted butter melted

Filling:

1 can (14 oz./397 g) sweetened condensed milk
¾ cup (180 ml) Key lime juice (fresh or bottled) or regular lime juice
4 large egg yolks
½ cup (100 g) granulated sugar
¼ tsp. (1.25 g) table salt
lime slices for garnish (optional) (use Persian limes)
whipped cream for serving (optional)
fresh mint leaves (optional)

Instructions

Preheat the oven to 350°F (175°C).
Pulse graham crackers in a food processor, or smash them in a sealed bag, until they turn into fine crumbs.
10 sheets (150 g) graham crackers
Stir together the graham cracker crumbs, sugar, and melted butter until evenly moistened.
3 tbsps. (38 g) granulated sugar, 5 tbsps. (71 g) unsalted butter
Press the mixture into the bottom and up the sides of an ungreased 9-inch fluted tart pan with a removable base. Use the back of a spoon or measuring cup to compact the crust firmly. Bake for 8 minutes, then remove and place in the fridge or freezer to cool while making the filling.
In a medium mixing bowl, combine the sweetened condensed milk, lime juice, egg yolks, sugar, and salt. Whisk until smooth.
1 can (14 oz./397 g) sweetened condensed milk, ¾ cup (180 ml) Key lime juice (fresh or bottled), 4 large egg yolks, ½ cup (100 g) granulated sugar, ¼ tsp. (1.25 g) table salt
Pour the filling into the cooled crust. It should sit just below the top edge of the crust.
Bake for 25–30 minutes, until the edges are set but the center still has a slight jiggle.
Remove from the oven and let cool to room temperature. Once cooled, chill in the refrigerator for at least 6 hours or overnight until fully set.
When ready to serve, remove from the pan and garnish with lime slices, whipped cream, and fresh mint if desired.
lime slices for garnish (optional), whipped cream for serving (optional), fresh mint leaves (optional)

Notes

Juicing Tip: Use a potato ricer to juice small, firm Key limes—it works better than a traditional citrus press.
Fresh Key Lime Juice Substitute: Nellie & Joe’s bottled Key lime juice is a reliable backup if fresh limes aren’t available.
Make-Ahead: The crust can be baked and stored ahead of time, tightly wrapped at room temperature.
Freezing: Once fully chilled and set, the tart can be frozen for up to 2–3 months. Wrap tightly and thaw overnight in the fridge.

For the best results when making this key lime tart, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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Nutrition