Lime Tartlets | Better Than Key Lime Pie


At least I think so. I’ve made the classic Key Lime Pie recipe a few times, but the sweetened condensed milk masked the flavor of the lime so much that I could barely tell what I was eating. Sure, it was dessert, and that’s always nice in my book, but I wanted more.

For one thing it needed to be mouth puckeringly tart. I wanted to taste the citrus in every bite; not a whisper, but a shout, so I decided to make these lime tartlets I knew I was going to add a lot more zest than is normally called for in this type of recipe. The tartlets were also going to need enough sweetness for balance, and while I love graham cracker crusts as much as the next person I’ve always felt that tarts and tartlets were a little more elegant than pies, and deserved something a little different. So I decided on a shortbread crust instead.

Because of the small size of these tartlets I went with powdered sugar instead of whipped cream for the topping, but will go with the whipped cream when making a full sized tart.


Lime Tartlets | Better Than Key Lime Pie
Prep time
Cook time
Total time
These have the perfect combination of tart and sweet, and are elegant enough to serve when you're having a special guest at dinner.
Recipe type: Dessert
Cuisine: American
Serves: 9
  • Crust:
  • 1 stick (8 tablespoons-115 grams) room temperature butter
  • ¼ cup (50 grams) sugar
  • 1 cup (140grams) flour
  • pinch of salt
  • Filling:
  • 3 room temperature eggs
  • 1 cup (200 grams) sugar
  • ⅔ cup lime juice
  • ¼ cup (35 grams) flour
  • pinch of salt
  • zest of 6 to 8 limes
  1. For the crust: In a mixing bowl cream butter and sugar
  2. Add flour and salt and stir until dough pulls away from the sides of the bowl
  3. Grease muffin tins with butter or non-stick cooking spray
  4. Dock the crust with fingertips or a fork
  5. Chill for 1 hour
  6. Bake at 350 F (175 C) for 15-20 minutes, until golden brown
  7. For the Filling: While crust is baking beat eggs with mixer until foamy
  8. Add other ingredients 1 at a time, beat until incorporated
  9. Pour into tartlet shells and bake at 350 F (175 C) for 15-20 minutes, until filling is set
  10. Serving: Remove tartlets from muffin tins
  11. Place on dessert plate
  12. Dust with powdered sugar