Key Lime Tart Recipe
Saltine cracker crust, coconut kafir sorbet, toasted meringue
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Coconut Kafir Sorbet
Toasted Meringue
Method
Crust
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a food processor, pulse the saltine crackers until they are finely crushed. In a mixing bowl, combine the crushed crackers, melted butter, and granulated sugar. Mix until well combined.
- 2
Bake the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Bake for 10-12 minutes or until lightly golden. Remove from the oven and let it cool completely.
Filling
- 3
Make the Filling
In a mixing bowl, whisk together the key lime juice, sweetened condensed milk, and egg yolks until smooth and well combined.
- 4
Fill the Crust
Pour the filling mixture into the cooled crust and spread it evenly. Bake for an additional 15-20 minutes until the filling is set but still slightly jiggly in the center. Remove from the oven and let it cool to room temperature.
Coconut Kafir Sorbet
- 5
Prepare the Sorbet Mix
In a mixing bowl, combine the coconut kefir, honey (or agave syrup), and lime zest. Mix well until the honey is fully dissolved.
- 6
Freeze the Sorbet
Pour the mixture into a sorbet maker and churn according to the manufacturer's instructions until it reaches a smooth and creamy consistency. Transfer to a container and freeze for at least 2 hours before serving.
Toasted Meringue
- 7
Make the Meringue
In a clean mixing bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form.
- 8
Sweeten the Meringue
Gradually add the granulated sugar while continuing to beat on high speed until stiff peaks form and the meringue is glossy.
- 9
Toast the Meringue
Spread the meringue over the cooled tart filling, making decorative peaks with a spatula. Use a kitchen torch to toast the meringue until golden, or place it under a broiler for 1-2 minutes, watching closely to prevent burning.