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Key Lime Tarts

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  • Ready in: ~2 hours
  • Serves: 6
  • Complexity: advanced


  • Crust:
  • 2 cups flour
  • 2/3+2 tbsp unsalted butter
  • 1/2 tsp salt
  • 2 tbsp granulated sugar
  • 6-9 tbsp ice water
  • Filling:
  • 1 cup Rose's lime juice
  • 1/2 cup fresh lemon juice
  • 9 egg yolks
  • Topping:
  • 9 egg whites
  • 3, 14oz cans sweetened condensed milk


  1. Mix the dry ingredientsa until blended. Grate the butter on the large cheese blade mixing flour in to keep the strands separated. Pour in 2/3 of the water and gently toss together until stiff ball forms. If it doesn't come together add a bit more water.

  2. Roll out to 1/8th inch thick and cut out circles 2 inches larger than a cupcake pan. Place the circles in the cupcake pans and carefully make them come all the way up the sides. 

  3. Dock the bottom of each with a fork and and par-bake at 360 degrees F until golden brown.

  4. Filling:

    Combine all ingredients and stir well. Pour the filling into each tart to the top. Bake for 10-12 minutes at 325 degrees F.

  5. Topping:

    Either make the whipped cream or make the meringue. If you do the meringue whip the whites on medium-high speed until soft peaks just start to show. Gradually add 2 tbsp of granulated sugar per white and turn to high speed until stiff peaks show.

  6. Bake at 400 degrees F until meringue browns a bit then refrigerate until cool.

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