Key Lime Tart


Preparation info

  • Difficulty


  • Makes


    10½ inch Tart

Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Butter Cookie Dough, 1 disk, at cool room temperature
  • Eggs, 2
  • Sugar, cups (12 oz/375 g)
  • Lime zest, preferably from Key limes, 1 teaspoon finely grated
  • Fresh lime juice, preferably from Key limes, ½ cup (4 fl oz/125 ml), from 7 or 8 limes
  • Flour, ¼ cup ( oz/45 g)
  • Heavy (double) cream, ¼ cup (2 fl oz/60 ml)
  • Whipped cream, for serving (optional)


  • Partially bake the crust

    Place the dough between 2 large sheets of parchment (baking) paper and roll out into a 12-inch (30-cm) round. Fit into a 10½-inch (26-cm) tart pan with a removable bottom and trim the dough to allow a ½-inch (12-mm) overhang. Fold the overhang over itself and press into the sides of the pan. Freeze for at least 30 minutes or up to overnight. Preheat the oven to 375°F(190°C). Place the pan on a baking sheet and Blind bake the crust for 10 minutes. Remove the foil and weights and bake until the crust is lightly golden, about 5 minutes longer. Transfer to a wire rack and reduce the oven temperature to 350°F(180°C).

  • Fill and bake the tart

    In a large bowl, whisk together the eggs, sugar, and lime zest and juice until smooth, about 1 minute. Whisk in the flour and then the cream until blended. Pour the filling into the partially baked crust. Bake until the filling is set when you gently shake the pan, about 30 minutes. Transfer to a wire rack and let stand until the top feels cool to the touch, about 1 hour. Remove the tart from the pan. Cover and refrigerate for at least 3 hours or up to overnight. To serve, cut the tart into wedges and serve with whipped cream, if desired.