After a few weeks in Mexico it is time to get back to posting. This is one of the first desserts I learned to make years ago. This recipe anyone can make and the results are always perfect. This dessert is also great because it doesn't take a ton of ingredients to make. Bake time is also short; the hardest thing about this recipe is waiting on it to get cool enough to eat. This key lime tart has a classic graham cracker crust and topped with meringue. This is very similar to the
even though the recipe is a little different, but they can be interchangeable.
Graham Cracker Crust
11 whole graham crackers
6 tbsp of butter melted
3 tbsp of sugar
1/2 cup plus 2 tbsp of key lime juice
zest from 2 key limes
4 egg yolks
1 can of sweetened condensed milk
1/2 cup eggwhites
1 cup of sugar
For the Crust
Preheat oven to 350 degrees
In a food processor place sugar and graham crackers. Pulse until you have a consistent coarse ground graham crackers. Place into a bowl and then add the melted butter. Mix well so you have a consistency like wet sand. Then divide graham cracker crust between 4 small tart shells forming the crust around the molds. Place into the oven and bake for 12 minutes. Allow to cool, then add the filling.
For the Filling,
In a bowl add all the ingredients and mix well with a whisk. Fill baked tart shells with filling and then bake for 12-15 minutes or until the filling sets. Take out and allow to cool. Refrigerate for an hour and then add the meringue.
For the Meringue
In mixing bowl heat eggwhite and sugar over water bath until it reaches 160 F. Then immediately place in a stand mixer and whip for 5 minutes or until cool. With a pastry spatula place the meringue on top of the key lime pie. Spreading it evenly across the top. Then with a little extra meringue on the tip of the spatula lift up spatula and meringue to create little peaks in the meringue. Then with a torch, brown the top of the meringue. Serve and enjoy the fresh taste of key lime pie!