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Raspberry-Lime Tart

Raspberry-Lime Tart

Oxmoor House JANUARY 2004

  • Yield: 10 servings (serving size: 1/10 of tart)
  • Cook time: 39 Minutes
  • Prep time: 11 Minutes


  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1/2 cup plus 2 tablespoons fat-free sweetened condensed milk
  • 1/2 cup frozen limeade concentrate, thawed
  • 1 1/2 teaspoons grated lime rind
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon salt
  • 2 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten
  • 2/3 cup fresh raspberries


Preheat oven to 450°.

Press pie dough into bottom and up sides of a 9-inch round removable-bottom tart pan. Line bottom of dough with a piece of foil; arrange pie weights or beans on foil. Bake at 450° for 5 minutes. Carefully remove pie weights and foil; bake an additional 7 minutes. Cool completely on a wire rack.

Reduce oven temperature to 350°.

Combine condensed milk, limeade concentrate, lime rind, lime juice, and salt in a medium bowl, stirring with a whisk. Add eggs and egg whites; whisk until well blended. Pour mixture into cooled pie crust. Bake at 350° for 27 minutes or until set. Cool completely on wire rack. Top tart with raspberries before serving.

Nutritional Information

Amount per serving
  • Calories: 201
  • Fat: 7.3g
  • Saturated fat: 1.2g
  • Protein: 4.6g
  • Carbohydrate: 30.0g
  • Cholesterol: 44mg
  • Iron: 0.7mg
  • Sodium: 196mg
  • Calories from fat: 33%
  • Fiber: 0.9g
  • Calcium: 68mg

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Raspberry-Lime Tart Recipe