A Summer Treat: Key Lime Tartlets



  • 1.33 Cup flour
  • 2 Tablespoon cornmeal
  • 0.5 Cup powdered sugar
  • 0.5 Teaspoon salt
  • 0.5 Cup butter, very cold
  • 1 egg, whisked
  • 0.25 Teaspoon cinnamon
  • 1 14-oz. can condensed milk
  • 0.25 Cup brown sugar
  • 0.5 Cup granulated sugar, plus 2 extra teaspoons
  • 0.5 Cup Simply Limeade
  • 1 Tablespoon lime zest, finely grated
  • 2 egg yolks
  • 2 egg whites
  • 0.25 Teaspoon cream of tartar


Total Time: 1hr 45min | Prep Time: 1hr | Cook Time: 45min
  1. Preheat the oven to 350 degrees Fahrenheit. To prepare the crust, mix together the flour, cornmeal, powdered sugar, salt, and cinnamon in a large bowl until blended. Cut the butter into pea-sized pieces over the bowl, stir to coat the pieces in the flour mixture. Use a dough scraper or pastry cutter to chop at the mixture in the bowl to cut the butter into even smaller pieces. Empty the mixture into the bowl of a stand mixer fitted with the paddle attachment. Add the egg and mix at medium-low speed until it is just incorporated, taking care not to overwork the dough. Grease and lightly flour (6) 4 ½ inch tart pans. Set aside. Roll out the dough on a lightly floured piece of parchment paper until it is ¼ inch thick. Cut out (6) 5 ½ inch circles out of the dough. Flip each dough circle over onto each tart pan. Press the dough into the pan and trim excess dough to form the crust to the pan. Poke the crust in several places with a fork to keep bubbles from forming. Place the pans in the freezer for 30 minutes. Grease 6 small sheets of aluminum foil and press the greased side snugly onto the crust. Bake the crusts for 15 minutes or until lightly golden around the edges. Remove and set aside to cool while you prepare the filling. To prepare the filling, mix together the milk, brown sugar, 1/4 cup granulated sugar, Simply Limeade, lime zest, and egg yolks until well blended and smooth. Set aside. Remove the tin foil sheets from the tarts and discard the tin foil pieces. Place the tartlets on a lipped baking sheet. Pour water into the sheet around the tartlets so that there’s about ½ inch of water in the sheet. Evenly distribute the filling within the tartlets and place the baking sheet in the oven. Bake for 20-25 minutes or until they just begin to set. Remove and allow to cool to room temperature. Once cooled, you can prepared the meringue. Beat the egg whites and cream of tartar at high speed with a whisk until firm peaks form. Add the remaining 1/4 cup sugar while mixing and continue beating the egg whites until stiff peaks form. Spread the meringue over each of the tart pans with a spatula, or fit a pastry bag with a large circular tip and pipe out the meringue in quick short bursts. Place the pan back in the oven and allow to bake for 5 minutes or until the meringue gets a golden hue at the tips. Remove from the oven and set aside to cool to room temperature, then refrigerate until chilled and serve.