I haven’t done any baking in a very long time, haven’t posted any homemade baked goods in months, and I think we’ve all been going through serious withdraw. But finally! I made something!


Last Sunday I finally got the chance to make the key lime tart with a gingersnap crust I’ve had my eye on for a while. Steve loves key lime pie and I always love baking something that someone else will help me eat. It was his Dad’s birthday and we had the family over for dinner. I cooked a nice meal from recipes I’ve learned in school and then finished off with this tart.


This recipe is extremely easy and I’d say near impossible to mess up. I know key lime pie is more of a summery dessert (and I did manage to squeeze it in on the last day of Summer), but maybe a slice of it will make the colder temperatures outside a little less dreary. On another food-related side note, I have finished my second quarter of culinary school!

Key Lime Tart
Makes one 9 inch tart

3 egg yolks
1 14 ounce can of sweetened condensed milk
1/2 cup fresh lime juice
Lime zest
Graham cracker or cookie crust
Whipped cream
Preheat oven to 350 degrees. Prepare crust, but do not bake.
In a bowl, mix together the egg yolks, sweetened condensed milk, lime juice, and zest and pour into the crust. The filling is naturally a yellow color but I added green food coloring to make it look more lime-like. Pour filling into prepared pie crust.
Bake for 15 minutes or until the center is set. Refrigerate for several hours before serving to firm up. Serve with whipped cream.

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