Creamy Lime Tart

photo-36Serves 10-12



½ box graham crackers

½ c butter



6 egg yolks

½ cup sugar

¾ cup lime juice

2 tsp. grated lime rind

1 Tbs. gelatin

½ cup cream, whipped



Rind of 4 limes, julienne

½ cup sugar



  • Preheat oven to 350°
  • Place graham crackers in food processor and process until fine.
  • Melt butter and mix with graham cracker crumbs
  • Pour on to pie tin and press on to bottom and sides
  • Place in oven for 20 minutes or until golden.  Set aside to cool
  • Place egg yolks, sugar, and grated lime rind in a heat- proof bowl.  Whisk to dissolve the sugar and place over a pot of boiling water.
  • Stir constantly for 15 minutes or until thickened.  Allow to cool slightly
  • In a small bowl, combine gelatin and 1 ½ Tbs. of water.  Leave until spongy and stir until dissolved.
  • Stir gelatin mixture into the lime curd and allow to cool completely, stirring occasionally
  • When mixture is cool, fold in cream and pour into pie crust.
  • Refrigerate 2-3 hours before garnishing
  • For garnish, mix sugar and 3 Tbs. water in a small pan and bring to a boil.  Add lime rind and simmer for 3 minutes.
  • Place candied rinds on rack and allow to dry before garnishing
  • Remove from refrigerator 15 minutes before serving


Go back to Recipes