Nothing says warmer weather is coming more than Key Lime.
Tart, intense flavor to send you straight onto an imaginary island beach when you are really just seated on your outdoor patio area with friend’s, complaining about having to return to work because tomorrow is Monday. It’s exactly what you need to kick the weekend off with a bang. — Key Lime Meringue Tart with a sweet & crispy almond graham shell.
So, ya. There are a million and one recipes for key lime out there on the interwebs. I get that. I even have a pretty badass Jam Jar Key Lime Pie recipe posted here for a portable version that happens to be perfectly acceptable to eat as breakfast during a work commute. Just saying’. That aside, I am totally going to pull the ‘you gotta make this’ card on this one.
It all starts with a thin, almond and graham sweetened crust for the base shell. Don’t get me wrong, I certainly love a thick pie crust with an extra layers on top, but key lime is such a strong flavor, that I enjoy a thin, crisp hug around the filling. I don’t want key lime to be too thick. This totally prevents that “UGGGGH! I should have eaten a smaller piece!” regrets because of the richness overload. A tart is the perfect option. Top it all with a classic, airy meringue toasted to perfection. Yes ma’am!
Just go ahead and lay out the beach towels. Even if they can only go on the living room floor right now, you’re going to want a place to relax and enjoy this.
- 1 and ½ cups graham crackers, roughly crushed
- ¾ cup almond slivers or slices
- ⅓ cup sugar
- 5 tablespoons butter, unsalted, melted
- pinch salt
- 14 oz sweetened condensed milk
- ½ cup key lime juice (try to stick with fresh key limes for best results)
- 5 egg yolks, from large eggs (use the whites for the meringue)
- ½ tablespoon lime zest, grated
- 5 egg whites (leftover from using yolks for filling)
- ¼ cup sugar
- pinch cream of tartar (optional, but helps greatly to stabilize)
- Pre-heat oven to 350 F.
- Combine almonds and sugar in food processor. Pulse until almonds are well incorporated with sugar.
- Add graham and pulse until roughly crushed.
- Transfer to bowl. Add melted butter and pinch of salt. Mix well.
- Move crust mix to a 9-inch tart pan. I prefer this pan with a removable bottom for easy serving.
- Press crust into pan well and bake for 10 minutes until well-set.
- Remove to a rack to cool, but leave oven on at 350 F.
- Combine sweetened condensed milk, lime juice (preferably fresh squeezed key lime juice), yolks, and zest until well-mixed. Keep egg whites in a covered bowl for meringue later.
- Transfer filling to cooled crust.
- Bake for 15 minutes.
- Remove and cool to room temperature. Transfer to refrigerator and chill completely, at least 2-3 hours.
- Allow egg whites to reach room temperature if they were kept cool while pie was chilling.
- When ready to serve, add egg whites to very clean mixer bowl. Add cream of tartar for more stable meringue.
- Beat until soft peaks. Gradually add sugar and continue to beat until stiff peaks.
- Transfer meringue to top of tart and place on low rack in oven under broiler to toast top. Watch carefully, as this happens very quickly.
- Enjoy and share with friends! Find more recipes on SouthernFATTY.com
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