Key Lime Tart with Frozen Pie Crust
A bright citrus tart made with sweetened condensed milk and fresh key lime juice, baked in a pre-made frozen crust. The silky filling sets during baking and requires chilling before serving for best flavor and texture.
Ingredients
- 1 Sara Lee frozen pie crust
- 1 can sweetened condensed milk
- 4 egg yolks
- ½ cup key lime juicefresh lemon juice1:1citrus
sharper flavor
- 1 lime, zest
Instructions
- 1
Preheat oven to 350°F.
- 2
Bake the pie crust according to package directions and let cool.
- 3
Whisk together condensed milk, egg yolks, lime juice, and lime zest in a bowl.
- 4
Pour filling into the baked crust.
- 5
Bake for 20 minutes.
- 6
Cool to room temperature.
- 7
Refrigerate for 1 hour before serving.
Tips
Do not skip the final chilling period to allow the filling to set completely.
Good to Know
Covered in refrigerator up to 3 days.
Can be fully prepared and refrigerated up to 24 hours before serving.
Serve chilled. Optional: top with whipped cream or lime slice.
Common Mistakes
Do not skip cooling the crust before adding filling to prevent the crust from becoming too soft.
Do not overbake; check at 20 minutes to avoid a dry, rubbery filling.