Key Lime Tart

Products Used
Key Lime Tart Imperial


Vanilla Wafer Crust

Key Lime Tart Filling

  • 4 egg yolks
  • 14 ounces sweetened condensed milk
  • 1/2 cup key lime juice
  • 2 teaspoons lime zest



  1. Preheat oven to 350°F.
  2. In a bowl combine crushed vanilla wafer cookie crumbs, melted butter, and sugar.
  3. Mix well until crumbs have consistency of wet sand.
  4. Press crumbs firmly into a 9-inch round tart pan. Make sure to press crumbs firmly on bottom and sides of tart pan.
  5. Bake for 10 minutes. Remove and let cool.
  6. For filling, add egg yolks and lime zest to bowl of stand mixer, or use a hand mixer in a large bowl.
  7. Whip egg yolks on high for 3-4 minutes, until color becomes pale yellow.
  8. Add sweetened condensed milk and lime juice.
  9. Mix well until everything is combined.
  10. Let filling rest for 15 minutes to thicken.
  11. Pour filling into prepared tart pan and bake for 10 minutes.
  12. Remove from oven and let cool 30 minutes.
  13. Place into fridge and chill for 8 hours or overnight.
  14. For Crème Chantilly, in bowl of a stand mixer, combine whipping cream, sugar, and vanilla extract. 
  15. Whip on high until firm peaks form. Pipe onto cold tart.
  16. Garnish tart with lime zest and/or lime slices. Serve cold.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

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