If possible, use real key limes, which are sometimes found in markets but can also be ordered online through stores such as Melissa’s/World Variety Produce (www.melissas.com). It is also possible to buy bottled key lime juice, but make sure to buy a brand that does not have artificial preservatives added. Otherwise, you’re better off substituting regular limes.
FOR THE CRUST
1 1/4 cups graham cracker crumbs
1/4 cup finely chopped almonds
2 tablespoons sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted
FOR THE FILLING
3 eggs, separated
1 (14-ounce) can sweetened condensed milk
2/3 cup fresh lime juice (from about 13 key limes or 6 to 7 regular limes), see note above
1 tablespoon grated lime zest
1/8 teaspoon salt
In a food processor, combine the graham cracker crumbs, almonds, sugar, and salt. Add the butter and pulse briefly to combine. Transfer the crumbs to a 9″ tart pan with a removable bottom and press the crumbs evenly onto the bottom and sides. (If you don’t want your hands to get covered in crumbs, place plastic wrap over the crumbs as you press them into the pan.)
Bake the crust for 10 minutes, or until it begins to darken in color and gives off a rich, nutty scent. Remove the pan from the oven and set it on a wire rack to cool.
In a clean dry bowl with clean dry beaters, beat the egg whites with the salt on medium-high speed until they hold stiff peaks. In three batches, carefully fold the egg whites into the lime mixture until blended.
Transfer the mixture to the crust and bake for 15 to 20 minutes, or until the filling is barely set.
Note: To get the most juice from the limes, grate the zest from the limes first. Then microwave the limes on high for 30 to 45 seconds to warm them slightly before juicing.
Serving suggestion: Garnish the tart with candied Citrus Slices made with limes and serve slices topped with a dollop of softly whipped cream. To make the whipped cream, you’ll need 1 cup of well-chilled heavy cream. Chill a mixing bowl and whisk attachment in the freezer for 15 minutes. Pour the cream into the chilled bowla nd beat on low speed for 40 seconds, or untiul small bubbles form. Gradually increase the mixer speed to high. Continue whipping on high speed until the cream has doubled in volume and forms stiff peaks. Cover the whipped cream and refrigerate for up to 24 hours. If the cream sparates, whisk it by hand untuili s comes back together. If whipping by hand, it helps to have a stainless steel balloon whisk, which has a more bulbous whisk head than a regular whisk.
Website by Ditto! Design & Jackson Whelan