To bake a lime tart, use fresh limes and make the crust from scratch. Bottled juice is an option, but fresh lime juice is better. Pre-bake the crust before filling it with the key lime filling. Bake for about 20 minutes and let it cool before refrigerating. Optional: top with meringue.
Some of the best tips for baking a lime tart are using fresh limes and making the crust from scratch. Bottled Key lime juice can also be used, but the tart flavor is usually better using fresh limes. This open cake can be made in a large pan or in smaller single sizes. It’s also important not to overcook the tart, and letting it sit and cool before refrigerating can help it set better.
To make lime tart, the first step is to prepare the crust. Some recipes call for puff pastry, while others recommend a graham cracker crust. Whichever pastry shell you choose, it’s generally best to make it from scratch and pre-bake it before filling. While there are many ready-made puff pastries available on the market, making a crust from scratch isn’t as time-consuming as it sounds, and the result is usually worthwhile.
The next step is to do key file stuffing. While there are decent key lime juices available in some supermarkets and specialty stores, nothing beats the real thing. Try to find key limes in season and look for light yellow leather that is free from blemishes and discoloration. Key lime tart recipes will call for 4 to 20 limes to get the required amount of juice.
Key lime pie recipes vary a lot in terms of preparing the filling. Some call for sweetened condensed milk and eggs along with lime juice to make a quick, thick filling. Others go the route of filling the tart with Key lime curds, which is easily made by whisking together eggs, yolks, sugar, and Key lime juice over a double boiler. To add flavor, finely grated lime peel can also be mixed in, and for a stronger green color, a few drops of food coloring can also be added.
After filling the pastry shell with the Key Lime filling, it should be baked for about 20 minutes — it’s important not to overcook the tart. Another tip is to remove the tart from the oven, let it cool to room temperature, and chill it in the refrigerator for an hour or overnight. This will help the filling set. Once cooled, the lime tart can also be topped with meringue, but this is optional.
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