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Best 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
  • 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 zest
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1/2 cup sour cream
  • 1 teaspoon grated lime zest
  • Fresh raspberries and lime wedges


  • 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 until edges are lightly browned, 15-18 minutes.
  • In a large bowl, whisk egg yolks, 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.
  • 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 slice: 288 calories, 16g fat (9g saturated fat), 112mg cholesterol, 138mg sodium, 31g carbohydrate (26g sugars, 1g fiber), 5g protein.

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Average Rating:
  • Mic
    Feb 7, 2021

    I absolutely love this recipe! I have made it three times now in the past three weeks. It's so good that one of my neighbors texted me asking when I was going to make it again. The second time I made it, I did half granulated sugar and have brown sugar. Yuuummmy! In addition, I put the graham crackers, the sugar, and the almonds in a small food processor. After these ingredients are fully pulsed, I add the melted butter and use the "pulse" mode again. Another time, I used pine nuts instead of almonds. This was also delicious! I also modified the whipped cream. I followed a standard whipped cream recipe (because I don't like sour cream.) Instead of using vanilla extract, I used coconut extract. The combo of coconut in the whipped cream and the lime tart were a big hit!

  • Alex
    Aug 19, 2020

    Lots of rave reviews. So easy to make and refreshing. I love the almonds in the crust. Makes it a little more interesting. I figured out to ground the almonds I put them in a zip lock bag and bang them with the rolling pin. Then I add the sleeve of graham crackers and bang away. Less mess and gets out my aggressions. Very tasty. Worth trying.

  • Jalina
    Nov 29, 2019

    I have made this several times now and love it! Each time I've made it someone has asked for the recipe. The ground almonds (not almond flour) in the crust really make the crust phenomenal. The whipped topping isn't too sweet and balanced the tartness from the lime really well. I am annoyed by Ceege (4 start rater). She did not even make it and was unwilling to do a little leg work and now has tarnished the perfect rating this awesome tart had. Make it. You'll love it!

  • Ceege
    Jul 17, 2019

    This sounds like what I have been looking for. However, I need to make the small mini tartlets (for a shower). Can this recipe be adapted to do that? If so, how long should I bake it and how many will it make.

  • havenpeabody
    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!

  • charismacai
    Dec 27, 2014

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

  • hunkydoriest
    Jul 21, 2013

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

  • Peggy44
    Jul 5, 2012

    No comment left

  • cflinta1
    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.

  • thegeema
    May 4, 2012

    My tart pan has a removable bottom.