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Cool and Creamy Key Lime Tarts

July 27, 2012

It’s hot – too hot for anything other than something cool and creamy, like ice cream or this amazingly easy and yummy key lime tart recipe.  My friend Connie shared this with me several years ago and it quickly became a family and friend favorite.  In fact key lime fans have told me it is the best recipe they’ve EVER tasted.  I think that they might be correct!


Makes 18 

3 packages of 6 prepared graham cracker crust tart/pie shells **

3 cups of sweetened condensed milk (not cans – cups)

½ cup sour cream

¾ cup key lime juice (don’t substitute regular lime juice – won’t taste as good)

3 TBSP of grated lime zest (divided use)

Redi whip whipped cream or Cool Whip

Preheat oven to 350 F.

In a large mixing bowl, stir together with a mixing spoon, sweetened condensed milk, sour cream, lime juice, 1 TBSP. of lime zest and pour into tart/pie shells.

Place tarts on a cookie sheet/jelly roll pan and place in oven.  You may have to bake the tarts in 2 batches, depending on the size of your pan.  Bake for 8 – 10 minutes or until tiny pinhole bubbles burst to the surface.  DO NOT BROWN!

Allow tarts to come to room temperature (about 45 minutes to an hour) and then refrigerate (at least 1 hour) until ready to serve.

To serve, spray a small dollop of whipped cream in the center of each tart and sprinkle a little of the remaining lime zest on top of the whipped cream.

** If preferred, you can use 1 – 9 inch graham cracker crust for one whole pie instead of 12 individual tarts.  If you make a pie instead of tarts, follow the mixing, baking and cooling directions.  To serve, spray a 50 cent piece sized dollop of whipped cream in the center of each cut piece of pie and sprinkle with about 1/8 tsp. of lime zest.

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