While I’m a peanut butter and chocolate lover by trade, I would happily eat this Lime Tart for dessert every night. Truth be told, Mike and I may have enjoyed this tart for 4 nights in a row. I am still dreaming about it. It is refreshing, the perfect balance of tangy and sweet, creamy and just plain good!
Bonus – it’s very easy to make! The crust can be quickly mixed together and the filling can be made while the crust bakes. Next pour the filling in the crust (warm or cool), bake again and then chill. The hardest part is the wait!
Another bonus – this Lime Tart is done light! I used fat free sweetened condensed milk, and I used light butter. As a result, fat and calories were reduced by approximately 45% and 12% respectively, when compared to their full far counterparts. Even with these adjustments, this tart definitely tastes like an indulgence!
Since this dessert uses 4 egg yolks, naturally you will have 4 egg whites leftover. Stay tuned later this week, as I have an incredible and healthy veggie-filled use for those egg whites!
Lime Tart
Yields 8 servings
1 1/2 cup graham cracker crumbs
- Preheat oven to 350 degrees.
- In a medium bowl, mix together graham cracker crumbs and 2 tablespoons of sugar. Add butter and mix until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Pat into bottom and up sides. Place on baking sheet, and bake until crust is fragrant and slightly colored (about 10 minutes).
- Meanwhile, in a medium bowl combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar – whisk until smooth.
- Pour lime mixture into crust (warm or cool is fine). Return to oven, on baking sheet. Bake until filling is set around edge but slightly loose in center (20 to 25 minutes).
- Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Garnish with zest, if desired, and serve.
Nutrition Information per Serving (1/8 of tart)
Adapted from Everyday Food
