- Key Lime Tartlet
- 10 full graham cracker sheets
- 4 tablespoons of butter melted
- 1/4 cup of sugar
- 1 teaspoon of lime zest
- 1/4 teaspoon of salt
- 3 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 2/3 cup fresh Key lime juice (about 20 Key limes)
- 3 large egg whites
- Pinch of salt
- 1/4 teaspoon cream of tartar
- 1/3 cup of granulated sugar
- 1/2 teaspoon of vanilla extract
- Preheat oven to 350 degrees
- In a food processor, pulse the graham crackers until finely ground. Add the butter, sugar, lime zest, and salt and process until combined well.
- Press the graham cracker mixture into the bottom and up the sids of a 9-inch tart pan or 6 tiny tartlets as I did. When you press the mixture use a flat bottom measuring cup to help press it in, for the mini tartlets I used the back of a spoon.
- Bake for 10 minutes and take out of the oven to set.
- To make the filling beat the egg yolks until fluffy and gradually add the condensed milk and beat until thick. Next add the lime juice and continue beating until combined.
- Pour the filling mixture into the baked crust and return to the oven to bake for another 10 minutes, or until it is set.
- Transfer to a wire rack to cool slightly and increase the oven temperature to 450 degrees for the meringue.
- To make the meringue beat the egg whites and salt until foamy. Add the cream of tartar and beat until soft peaks form. Add the sugar 1 tablespoon at a time beating until stiff with glossy peaks. Add the vanilla at the end.
- Now scoop the meringue onto the lime filling, making fancy swirls and peaks. I used a spoon to do this part. Bake for 3 to 5 minutes until the peaks are browned in spots.
- Cool at room temperature. You can serve it at room temperature or chilled.
- Recipe from Beekman 1802 Heirloom Dessert Cookbook
- Serving Size: 8
Keywords: Key Lime Tartlet , Tartlet , Desserts, Tarts