Authentic Key Lime Tart Recipes

AUTHENTIC FLORIDA KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• Break up the graham crackers; place in a food processor and process the crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined.
• Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Lightly form a border up the sides. Bake the crust at 350 degrees until set and golden for 8 minutes. Set aside on a wire rack, let cool. Leave the oven on.
• For the filling, using a rasp or grater, grate 2 teaspoons of the lime skin. Then, using a hand press, squeeze 2/3 cups of key lime juice by cutting each lime in half and placing it in press (they are usually too small for a juicer).
• Next, separate the egg yolks from the whites. Set aside the egg whites for the meringue if you want to use them later. Have your sweetened condensed milk opened, your juice finished and your zest ready for the next step.
• In an electric mixer with the wire whisk attachment, beat the 4 egg yolks and 2 teaspoons of lime zest at high speed until very fluffy, about 5 minutes. Gradually add the can of condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the 2/3 cup of lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake at 350 degrees for 10 minutes, or until the filling has just set. Cool on a wire rack.
• For the topping, with a mixer, beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until forming stiff peaks.
• Spread over filling and seal to edge of crust. Bake at 400 degrees for 5-8 minutes or until meringue is golden brown. Note: Watch the oven and don't take your eyes off the meringue, it could brown quickly. Place in the refrigerator and let it chill for 2-3 hours.

KEY LIME TART

Steps:

• Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides. Place pan on a 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, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
• Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.

TRADITIONAL KEY LIME PIE

Steps:

• Beat egg yolks.
• Stir in sweetened condensed milk, key lime juice and rind.
• In a small bowl, stiffly beat 1 egg white.
• Fold into pie mixture.
• Turn into baked pie shell.
• Beat the three reserved egg whites with cream of tartar until foamy.
• Gradually add sugar, beating until stiff but not dry.
• Spread meringue on top of pie, sealing carefully to the edge of the pie shell.
• Bake 15 minutes at 350° or until meringue is golden brown.
• Cool in refrigerator at least 6 hours.

AUTHENTIC KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
• Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
• Cool to room temperature, then refrigerate before serving, 5 hours to overnight.

KEY LIME PIE

Steps:

• For the Crust: Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
• For the Filling: Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, key lime juice, and zest. Pour into the prepared, cooled crust.
• Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
• For the Whipped Cream Topping: Shortly before serving, combine cream and sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie and serve immediately.
• For the Meringue Topping: Add topping shortly before serving. In a large bowl, combine egg whites, sugar, and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pipe or spread meringue on pie, making sure it touches the crust all around. Use a kitchen blowtorch to brown meringue all over.