Lime tart


by: Gillian

Much is made about Key lime pie, but you can make a perfectly delightful pie, based on a lime custard, with everyday supermarket limes. Aficionados of Key lime pie insist that it be made with condensed milk, but cream is used in this recipe. Substitute condensed milk if you like, but if you use sweetened condensed milk such as Eagle brand, reduce the sugar in the recipe by half.


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serves: 1

680 grams dough (sweetened basic pie and tart pastry dough, extra buttery sweet pastry dough, or sweet crisp pastry dough)

3 eggs

2 egg yolks

3/4 cup granulated sugar

1 1/2 cups heavy cream

1 lime (grated zest)

6 tablespoons lime juice (3 limes)

confectioners' sugar (optional)

pinch of candied lime zest (optional)

Nutrition Facts
Lime tart

Servings Per Recipe: 1

Amount per Serving

Calories: 4383

  • Total Fat: 220 g
  •     Saturated Fat: 81.4 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 934.8 mg
  • Sodium: 3128.8 mg
  • Total Carbs: 566 g
  •     Dietary Fiber: 5.1 g
  •     Sugars: 299.7 g
  • Protein: 49.2 g

how is this calculated?

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1.  Pour the citrus mixture into a prebaked shell.

2.  Bake until the custard no longer moves in the center of the tart when you move it very gently. Dust with comfectioners' sugar just before serving and decorate with candied lime zest.

3.  Lime tart decorated with confectioners' sugar and candied lime zest.

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