key lime tarts

Categories: Desserts, Posted by Sandy Bergsten - Comments (0)


12 mini graham cracker pie crusts

3 large egg yolks

¼ tsp cream of tarter

28 ounces sweetened condensed milk (2 cans)

2/3 cups Key Lime Juice- Nellie and Joes

1 cup heavy cream

3 Tbsp powdered sugar

Zest of two small limes



Preheat oven to 325 degrees. Place pie shells (in tins) on a rimmed baking sheet.

In a large bowl whisk together the egg yolks and cream of tarter until frothy. Stir in condensed milk. Whisk in the key lime juice.

Pour ¼ cup filling into each individual pie shell. Bake for 15 minutes at 325 degrees. Cool on rack, wrap in plastic wrap and refrigerate until chilled. Once completely chilled place in a Ziploc bag and freeze overnight and up to for up to three weeks.

Whip the heavy cream with the powdered sugar until peaks form. (Can be made earlier in the day, cover and refrigerate).

To serve carefully remove from tins, place on plates, garnish with a dollop of whipping cream and a little lime zest.


Serves 12


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