This lime tart is a prettier version of Key lime pie, complete with a delicious graham cracker crust and tangy whipped topping.
Best Lime Tart Recipe photo by Taste of Home

This bright and tangy lime tart exudes sunny, tropical vibes in a lovely, fluted graham cracker-almond crust. Thanks to a bit of sour cream, the creamy whipped topping balances out the citrus, making the tart as soft and breezy as a summer afternoon. This is one of our prettiest tart recipes, and it’s sure to be a hit when you need an easy yet impressive dessert.

Limes vs. Key Limes

Lime TartTMB Studio

While both can be used interchangeably for most lime desserts, there are some slight differences between Key limes and limes.

Also known as Mexican or West Indies limes, Key limes are small, round fruits with a thin skin and light-yellow color when ripe. Limes you generally see at the grocery store, known as Persian or Tahiti limes, are more oval shaped with a darker-green skin. Key limes have more seeds and a much thinner skin than Persian limes, so you need more of them for juice, and they’re more perishable (best to keep these out of the fridge and use sooner than later). They’re also more tart but super fragrant, which is why they’re prized for desserts like Key lime pies and tarts, cupcakes, or these coconut Key lime thumbprint cookies.

Persian limes are a bit more acidic, but they’re perfectly fine in any dessert. They’re great for everyday vinaigrettes, marinades and, of course, margaritas. You can use either type of lime for this tart.

Ingredients for a Lime Tart

Lime Tart ingredientsTMB Studio

  • Graham crackers: Because this is a tart and not a pie, you’ll want to make your own shell using graham crackers, butter, sugar and almonds. The almonds lend a subtle nutty flavor that goes perfectly with the lime filling.
  • Limes: You can use Persian limes or Key limes, but definitely juice them from fresh! The juice taste better and fresher, and you’ll need the peels for grating zest.
  • Eggs: Yolks make the custard rich and delicious. Here are four ways to separate egg whites from yolks, and don’t forget—you can freeze the leftover whites!
  • Condensed milk: Condensed milk is the result of regular milk being cooked down to remove water, and then lots of sugar is added. It’s rich, creamy and sweet, just the thing for a lime tart filling.
  • Heavy whipping cream and sour cream: You’ll need both of these for the topping. The whipping cream makes it light and fluffy, sour cream adds a tangy flavor. Combined with sugar, it’s delicious on a citrus tart like this.

Directions

Step 1: Make the crust

Making crust for Lime TartTMB Studio

Preheat the oven to 325°F. In a small bowl, combine the graham cracker crumbs, butter, almonds and sugar. Press into a greased 9-inch tart pan, starting at the bottom and going up the sides. Bake until the edges are lightly browned, 15 to 18 minutes.

Step 2: Make the filling

Filling for Lime TartTMB Studio

In a large bowl, whisk together the egg yolks, condensed milk, lime juice and zest. Pour over the crust. Bake until the center is almost set, 12 to 14 minutes. Let cool on a wire rack, then place in the refrigerator for at least two hours.

Step 3: Make the topping

Topping with cream for Lime TartTMB Studio

In a large bowl, beat the whipping cream until it begins to thicken. Add the sugar, and continue beating until stiff peaks form. Next, fold in the sour cream and grated lime zest. Spread the topping over the tart, leaving a little room around the rim to see the filling and tart shell. To finish the tart, garnish with fresh raspberries (or the fruit of your choice) and lime wedges.

How to Store a Lime Tart

Like other citrus pies and tarts, this lime tart should be stored, covered, in the refrigerator. It will last for up to three days.

Lime Tart Tips

Lime Tart Tohcomdc23 50825 P2 Md 09 28 7bTMB Studio

Can you use premade pie dough for this tart?

Like most pies and tarts, you can use a premade pie dough for this tart as a substitute for the graham crust, but you should blind bake it first. Press the refrigerated dough firmly into the bottom and up the sides of an ungreased 9-inch fluted tart pan. Poke the dough all over with a fork, then fill with parchment paper and pie weights. Bake it in a 350° oven until golden brown, 15 to 18 minutes. Turn the oven down to 325°, fill with the lime filling, and bake for another 10 to 12 minutes or until the center is almost set.

If you prefer to make pie crust from scratch, combine 1-1/4 cups all-purpose flour with 1/4 teaspoon salt. Cube 1/2 cup very cold butter, and cut it into the flour mixture until crumbly. Gradually add 3 to 4 teaspoons ice water, and toss the mixture with a fork until the dough holds together when pressed in your palm. Shape the dough into a disk, then wrap and refrigerate for at least one hour or overnight. Press firmly into the bottom and up the sides of an ungreased 9-inch fluted tart pan. Follow the same directions as above to finish the tart.

Can I make this tart using Key limes?

You can use Key limes in this lime tart, but there will be a slight flavor difference. Remember that Key limes are much smaller than regular limes, so you’ll need about three to four limes for every regular lime you’d normally need. Key limes are more readily available in the summer months, so if you can’t find them, try our favorite bottled Key lime juice.

Can you make a lime tart ahead of time?

You can definitely make a lime tart ahead of time. You can make it up to three days in advance of serving. Keep the whipped cream topping stored separately, and spread it over the tart just before serving.

Lime Tart

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
Best Lime Tart Recipe photo by Taste of Home
Total Time

Prep: 35 min. Bake: 15 min. + chilling

Makes

12 servings

Ingredients

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

Directions

  1. Preheat oven to 325°. In a small bowl, combine graham cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake until edges are lightly browned, 15-18 minutes.
  2. In a large bowl, whisk egg yolks, condensed milk, lime juice and zest. Pour over crust. Bake until center is almost set, 12-14 minutes. 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 zest. Spread over tart. Garnish with raspberries and lime wedges.

Nutrition Facts

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