When I think of dessert, I always think chocolate. Chocolate is my heaven, but then I made these! These Key Lime Tarts are filled with so much tangy, sweetness, that they more than make up for just not being chocolate. They are refreshing and rich at the same time, perfect for a Summer dessert, to wow anyone that takes a bite.

I remember my first trip to Miami, Florida, we went for dinner at the famous Joe’s Stone Crab and ordered Key Lime Pie for dessert. Food memories are divine and 25 years later, I can still remember my first bite! This memory is my inspiration and I’m not disappointed with the results, one bit.

Traditional Key Lime Pie is a no bake dessert, but I found that putting them in the oven for a short time, helps them to become even more silky and set perfectly.

These beauties are definitely a treat. While I didn’t add any extra sugar to the tarts, there is sugar in some of the ingredients. I simplified the crust by using my favorite gluten free graham crackers, but if you would rather not use a packaged product, you can use my gluten free pie crust. With so many different eaters in my house, no dairy, no grain, no gluten craziness, you can also sub coconut condensed milk for the regular version. Making everyone happy has never been so easy.

The only shortcut I would never make with this recipe is the lime juice. Squeeze those limes yourself, because it makes a big difference! I’m always saying, it is the choice of good quality ingredients, that will make a recipe turn out deliciously perfect and healthier.

What you will need for Graham cracker crust

5-6 (4) inch (removable bottom) tart pan or (1) 9 inch tart pan
3 Tbs. butter or ghee (melted)
1 box gluten free graham crackers

For the filling

3 egg yolks
1 (14 oz.) can organic sweetened condensed milk
8-10 limes freshly squeezed
2 Tbs. lime zest

For the Graham cracker crust, preheat oven to 350°F. Break up graham crackers and place in a food processor and process to fine crumb consistency. Add melted butter and pulse until combined. Press mixture into the bottom and sides of each pan, forming a border around the edge. Bake the crust for 8 minutes. Put aside to cool.

For the filling

In a Kitchen Aid or similar appliance with the wire whisk attachment, beat the egg yolks and lime zest at high speed for about 5 minutes. The egg yolks will become very fluffy and lighter in color.
Now, gradually add condensed milk and continue to beat until thick, 3-4 minutes.
Lower speed and add lime juice until ingredients are incorporated and shut off.

Pour mixture into pie crusts and bake for 10 minutes, making sure filling has set. Cool on a wire rack, then refrigerate for a few hours, overnight is best. These can also be put in the freezer for 4-6 weeks if covered properly.

These look even prettier, when you save some of the lime zest to sprinkle over the top. If you want to be more decadent when serving, you can whip up heavy cream or add a dollop of coconut cream.

I have even been known to double the recipe and simply serve the filling like key lime pudding! It is really that good.

key lime pie {gluten free}