Key Lime Icebox Tart

for Dad

Dad and I share a love of all things citrus. Lime is one of our ultimate favorite flavors. So in honor of his big day, I made this Key Lime Icebox Tart after discovering a bag of lovely little green gems at the market. Key limes are a bit more aromatic than regular limes, and depending on the ripeness of the fruit, more tart. As noted in the recipe, add key lime juice and zest to your liking.

Key Lime Icebox Tart

14 full size graham crackers, broken
1/4 cup white sugar
1/4 tsp salt
6 T unsalted butter, melted

1 package 1/3 less fat cream cheese, at room temperature
1 can sweetened condensed milk
3-4 T freshly grated key lime zest, or to taste
1/4 cup freshly squeezed key lime juice, or to taste
Sweetened whipped cream (optional)

Preheat oven to 375 degrees. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened. Transfer to a 9-inch tart pan (with removable bottom) and press into the bottom and up the sides. Bake for 7 minutes, until golden brown. Set aside to cool.

In a medium bowl, beat together the cream cheese and sweetened condensed milk until smooth and creamy. Beat in key lime zest and juice, beginning with less and adding more to taste, depending on tartness of limes. Pour filling into prepared tart shell. Chill overnight (freezes well). Top with whipped cream before serving.

*This is the crust recipe I use for a regular size pie plate, so you will have crumbs left over if you use a 9-inch tart pan, which tend to be smaller. I used about 3/4 of the crumbs for this recipe.

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