Margarita Lime Tart
Citrusy, refreshing, delicious and easy to make!
Equipment
- Mixing bowl, whisk, spatula, pie dish
Ingredients
- 1 pre-baked pie shell (I use frozen pie shell and bake according to the instructions on package)
- 1 cup freshly squeezed lime juice (you can substitute 1 tablespoon of tequila for 1 tablespoon of lime juice, total liquid is 1 cup)
- 2 tspn finely grated lime zest
- 2 cans sweetened condensed milk
- 3 medium eggs, lightly beaten
- 1 sliced key lime or fresh lime to decorate
- sprigs of fresh mint to decorate
Instructions
- Preheat oven to 375 degrees F / 190 degrees C - Have the baked and cooled pie crust ready
- In mixing bowl, whisk together the lime juice, zest, eggs and condensed milk until well blended. Pour the filling into the pie crust and put on an oven tray and into the oven
- Bake for 20 minutes until slightly jiggly in the middle but set around the edges
- Remove from the oven and cool for 25 minutes, then refrigerate until firm, at least 5 to 6 hours.When ready to serve, decorate with slices of lime, keylime and sprigs of mint
Notes
I baked this pie for Cinco de Mayo but it's perfect for any occasion! You can add or omit the Tequila... The taste is tart from the lime, and sweet from the condensed milk. If you prefer less sweet desserts, you can use 1 and 1/2 cans of condensed milk and 1/2 can of evaporated milk. Very easy to make, for example prepare and bake it in the morning, cool and refrigerate for 5 to 6 hours and serve it in the afternoon or evening. This recipe is adapted from Italian Chocolate.