Recipe: Lime Tart

Unlike traditional Key Lime Pie which is delicious but heavily loaded with calories, this light and luscious version substitutes ricotta and fat-free condensed milk for the usual full-fat stuff.

I used the larger Persian limes here which is why ‘Key Lime’ doesn’t appear in the title – and the buttery crust with polenta and lime zest also makes a nice change from the ubiquitous graham cracker base and only takes a minute or two to prepare.

This recipe is more delicate than its traditional cousin due to the addition of beaten egg whites so it will be all puffed-up when you first take it out of the oven. Then, like a souffle in a cold breeze, it will promptly collapse and possibly crack on the surface after a few minutes but this in no way detracts from the light and fragrantly limey end result.

Once it’s cooled, chill in the fridge and dust with powdered (icing) sugar to serve.

BLOG key lime tart 016


(Serves 6-8)


For the crust –

3 oz (85g) of all-purpose/plain flour

1 ½ oz (43g) of fine ground polenta/cornmeal

2 oz (57g) of fine white sugar

3 oz (85g) of unsalted butter, melted

½ teaspoon of grated lime zest, chopped

For the filling –

3 eggs, separated

1 can of fat-free condensed milk

1 ¼ cups (300ml) of Ricotta (preferably home made) – full fat or semi skimmed

The juice of 2 large limes

The finely grated zest of 1 large lime


To prepare the crust –

Preheat the oven to 350F (180C)

Whisk all the dry ingredients together then add the lime zest and melted butter – combine with a fork and press into the base and up the sides of a 9-10 inch (228-250cm) loose-based tart tin.

Bake for approx 20 minutes or until golden. Cool.

For the filling –

In a bowl, combine the egg yolks, condensed milk, Ricotta, lime juice and zest. Whisk the egg whites together until they form stiff peaks and fold a quarter of them into the filling to lighten it.

Using a large metal spoon, gently fold the remaining egg whites into the filling and with a cutting motion – combine everything well.

Spoon the filling into the cooled base and bake at 375F (190C) until puffed and golden – approx 25 minutes.

Cool the tart then chill in the fridge – dust with powdered sugar to serve.

Can be made 24 hrs ahead.

About edibletcetera

I'm passionate about food; I cook, photograph, eat...then writes about it in that order. I'm also an occasional restaurant critic and caterer; a former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Desserts. Bookmark the permalink.

8 Responses to Recipe: Lime Tart

  1. Dianne says:

    Sounds great! This Florida girl is excited to try a healthier version of a local favorite. Thanks for the recipe!!!

  2. DZ says:

    Wow this is perfect timing on this..I love the polenta idea..

  3. Liza says:

    Crust is in the oven now… I’m making it with lemons!

Leave a Reply to Liza Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s