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Lime Tart

 Lime Tart
For a change of pace from rich holiday desserts, try this light and cool pie. When I'm short on time, I used a prepared graham cracker crust with equally good results. —Jane Dyrhaug, Andover, Minnesota
6-8 ServingsPrep: 20 min. + chilling

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 6 tablespoons butter, melted
  • FILLING:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup heavy whipping cream
  • 1/3 cup lime juice
  • 1/4 cup butter, cubed
  • 1 tablespoon grated lime peel
  • 1 cup (8 ounces) sour cream
  • TOPPING:
  • 1/2 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 3/4 teaspoon vanilla extract

Directions

  • Combine cracker crumbs, sugar and butter; press onto the bottom and
  • up the sides of a 9-in. pie plate. Bake at 350° for 12-15
  • minutes or until lightly browned. Cool completely on a wire rack.
  • In a saucepan, combine sugar and cornstarch. Gradually whisk in cream
  • and lime juice until smooth. Add butter. Cook and stir over medium
  • heat; gradually bring to a boil. Boil for 1 minute. Remove from the
  • heat; stir in lime peel. Cool to room temperature; fold in sour
  • cream. Pour into crust.
  • In a small bowl, beat cream, confectioners' sugar and vanilla until

2 of 2

Lime Tart (continued)

Directions (continued)

  • stiff peaks form. Spread over filling. Chill for 4 hours or until
  • ready to serve. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 571 calories, 37 g fat (23 g saturated fat), 118 mg cholesterol, 272 mg sodium, 57 g carbohydrate, 1 g fiber, 3 g protein.