Yesterday I told you what I did with an excess of lime juice while making my Easter lime tart...but you may have been wondering, what about the lime tart? Well here it is! My original plan was to make a lemon meringue pie, but when I saw that my brother's kitchen lacked everything from a hand mixer to cookie sheets to a large mixing bowl, I realized such an extravagant dessert would have to wait. I still wanted something refreshing, light and citrusy, so I decided to come up with a simple variation of a lime tart meets key lime pie. The crust had to be graham cracker based and the filling blitzed in the blender (which ended up only half working). Overall the pie came out with a delicious lime flavor and smooth creamy texture. It's a simple recipe and a good one to have in your list of desserts, especially if you end up in a poorly stocked kitchen and are in need of a sweet treat. Read the recipe and read more
Easter Lime Tart
Modified from Food Network
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
3/4 cup fresh lime juice
Drop of green food coloring
1 pound cream cheese, room temperature
1 can sweetened condensed milk
Grated zest of 1 lime
1 cup crema or creme fraiche
1/4 cup powdered sugar
1 lime, thinly sliced, for garnish
- Preheat the oven to 350 degrees F.
- For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
- For the filling: In a food processor fitted with the metal blade, combine the lime juice, green food coloring, cream cheese and condensed milk.
- Process until smooth, scraping down the sides of the work bowl often. Add the lime zest and process to mix thoroughly.
- Pour into the pie shell and place in the refrigerator.
- In a bowl, using a whisk, beat the crema and powdered sugar until soft peaks form. Using a rubber spatula, spread the mixture over the top of the pie, creating peaks evenly over the surface.
- Garnish with the lime slices. Cover and chill for 4 to 6 hours or overnight before serving.
PartySugar's Note: I had some free time and decided to get creative and practiced my piping with the creme fraiche topping.