PittsburghFoodLibrary: Key Lime Tart

What better way to show your diabetic dad that you love him on Father's Day than by making him a homemade, sugar-packed key lime tart?

Seriously though, I lost count of how many key limes I had to squeeze to get the 3/4 cup of key lime juice needed to make this tart. It was almost 2 bags full from C-town, so it might have been about 20-25 key limes. If you want to cheat (however, my sore squeezing hands and I will quietly judge you), you can instead use the juice from far fewer regular limes, or buy bottled key lime juice.

Key Lime Tart
From: Martha Stewart

Ingredients

10 full size graham crackers
2 tablespoons, plus 1/2 cup sugar
4 tablespoons unsalted butter, melted
1 can (14oz) sweetened condensed milk
3/4 fresh key lime (20+ key limes) or lime juice (from about 4-6 regular limes)
4 large egg yolks
Salt

1. Preheat oven to 350 degrees.

2. In a food processor (or you can mash together by hand), mix together graham crackers and 2 tablespoons of sugar until crumbs form. Add melted butter and mix again. Press mixture into a 9 inch tart pan (Martha says to use one with a removable bottom so that it looks nicer later, but you don't need one), pushing the mixture partly up the sides of the pan. Bake the crust for 10 minutes.

3. Meanwhile, in a medium sized bowl, mix together the key lime juice, condensed milk, egg yolks, remaining 1/2 cup of sugar, and a pinch of salt. Whisk together until smooth. Poor the mixture into the crust and bake for 20-25 minutes until the filling is set (it might be a little wobbly in the middle, but the sides should be fully set).

4. Cool at room temperature and chill for 2 hours in the refrigerator before serving.

Key limes are hard to squeeze and there were many more than these (a rhyme! and almost a haiku):