Best Lime Tart Recipe
Best Lime Tart Recipe photo by Taste of Home

Best Lime Tart Recipe

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“This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband’s favorite desserts. Enjoy!” —Charis O'Connell, Mohnton, Pennsylvania
TOTAL TIME: Prep: 35 min. Bake: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 15 min. + chilling
MAKES: 12 servings


  • 1-1/4 cups graham cracker crumbs
  • 5 tablespoons butter, melted
  • 1/4 cup ground almonds
  • 3 tablespoons sugar
  • 4 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup lime juice
  • 2 teaspoons grated lime peel
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1/2 cup sour cream
  • 1 teaspoon grated lime peel
  • Fresh raspberries and lime wedges

Nutritional Facts

1 slice: 288 calories, 16g fat (9g saturated fat), 112mg cholesterol, 138mg sodium, 31g carbohydrate (26g sugars, 1g fiber), 5g protein


  1. Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake 15-18 minutes or until edges are lightly browned.
  2. In a large bowl, whisk egg yolks, milk, lime juice and peel. Pour over crust. Bake 12-14 minutes or until center is almost set. Cool on a wire rack. Refrigerate at least 2 hours.
  3. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime peel. Spread over tart. Garnish with raspberries and lime wedges. Yield: 12 servings.
Originally published as Best Lime Tart in Simple & Delicious February/March 2011, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jan. 18, 2015

"The new family favorite! Toe-curlingly delicious. I can't find my tart pan so I used a spring form pan. Worked fantastic!"

Reviewed Dec. 27, 2014

"Nothing short of amazing. Passed the recipe on to a friend who agreed! This one's a keeper!"

Reviewed Jul. 21, 2013

"Great flavor...nice balance of sweet to tart."

Reviewed Jun. 5, 2012

"This is a fantastic recipe. A little too sweet for my taste, but still a great recipe. I did use a tart pan with removable bottom - well worth the $$ investment! Next time I'll try key limes to give it a more "limey" taste. I also added the grated lime peel to the whipping cream before it was whipped, after whipping to stiff, I added the sour cream and continued to beat. It worked out fine, still held its stiff peaks, and saved a step."

Reviewed May. 4, 2012

"My tart pan has a removable bottom."

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