Key Lime Tartlets

These zesty Key Lime Tartlets are as beautiful as they are delicious. 

Key Lime Tartlets
Serves: 10
  • 1½ (14.1-ounce) packages refrigerated pie dough (3 sheets)
  • 2 large eggs, divided
  • 1¾ cups sweetened condensed milk
  • ½ cup fresh Key lime juice
  • 1 large egg white
  • ¼ cup granulated sugar
  • Garnish: fresh lime zest
  1. Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.
  2. On a lightly floured surface, unroll pie dough. Using a 4½-inch round cutter, cut 10 rounds from dough. Transfer each dough round to a 3¾-inch fluted round removable-bottom tartlet pan. Using wide end of a chopstick, gently press dough into indentations in sides of pans. Using a fork, prick bottom of each tartlet shell 4 times. Place tartlets on prepared baking sheets. Freeze for 15 minutes.
  3. In a small bowl, lightly whisk 1 egg. Brush beaten egg onto tartlet shells. Top each tartlet shell with a sheet of parchment paper, letting ends extend over edges of pans. Add pie weights.
  4. Bake until edges of tartlet shells are golden brown, 12 to 15 minutes. Let cool completely on a wire rack before carefully removing parchment and weights. Reduce oven temperature to 350°.
  5. In a medium bowl, whisk together condensed milk, lime juice, and remaining 1 egg until combined. Divide filling among prepared crusts.
  6. Bake until filling is set, approximately 10 minutes. Let cool completely.
  7. In the top of a double boiler, whisk together egg white and sugar. Cook over simmering water, whisking constantly, until sugar dissolves. Remove from heat. With a mixer at high speed, beat mixture until glossy and white and stiff peaks form, 3 to 5 minutes.
  8. Transfer meringue to a piping bag fitted with a small star tip (Wilton #16). Holding piping bag perpendicular to tartlets, pipe small drops of meringue onto tartlets. Using a small kitchen torch*, carefully brown meringue. Place tartlets in an airtight container, and refrigerate for up to a day.
  9. Before serving, carefully remove tartlets from pans. Garnish with lime zest, if desired.


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