Key Lime Pie Tarts
Prep time
Cook time
Total time
Recipe type: Desserts
Makes: 18 Mini Tarts
  • Nonstick cooking spray
  • ¾ cup graham cracker crumbs
  • 1 large egg white, beaten
  • 1 tablespoon butter, melted
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • ¼ cup fat-free evaporated milk
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • ½ cup Key lime juice
  • 3 large egg whites, beaten
  • 1 teaspoon lime zest
  1. Preheat the oven to 325°F. Spray standard-size muffin pans (enough to make 18 tarts) with nonstick cooking spray.
  2. In a mixing bowl, combine the graham cracker crumbs, 1 egg white, butter, and sugar, folding together to create a crumbly crust.
  3. Press 1 rounded tablespoon of the crust into the bottom of each of the 18 muffin cups. Bake for 8 minutes. Let cool completely.
  4. Whisk the cornstarch into ¼ cup of evaporated milk, and place in a small sauce pot over medium-high heat. Bring to a simmer, and reduce heat to low. Let simmer for 2 minutes. Let cool completely.
  5. In a mixing bowl, whisk together the condensed milk, lime juice, 3 egg whites, lime zest, and the cooled cornstarch mixture to create the filling.
  6. Pour 2 tablespoons of the filling over each of the baked crusts.
  7. Bake for 10–12 minutes, just until the edges of the tarts come away from the pan and bubbles begin to form at the top.
  8. Let cool on a rack for 1 hour. Cover, and refrigerate for at least 1 additional hour before serving.
Perfect Portion Key Lime Pie Tarts

HELPFUL TIP: Key lime juice can be purchased in a bottle and is usually found in the baking aisle. Regular lime juice can be substituted in a pinch.
Serving size: 1 tart Calories: 100
Recipe by The Perfect Portion at