Recipe by Oxmoor House January 2001


Recipe Summary

6 servings (serving size: 1 tart)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Coat six 4 1/2-inch individual tart pans with removable bottoms with cooking spray. Set aside.

  • Combine cracker crumbs and 3 tablespoons sugar in a medium bowl; stir well. Gradually add butter, stirring well. Stir in vanilla and egg white, stirring until well combined. Divide mixture evenly among tart pans; press mixture into bottom and up sides of pans. Place pans on a baking sheet. Bake at 350° for 13 minutes. Let cool completely on a wire rack.

  • Combine 2/3 cup sugar and cornstarch in a medium saucepan; stir well. Add lime juice and egg yolks, stirring with a whisk. Gradually add water, stirring well. Cook over medium heat, stirring constantly, 6 minutes or until mixture thickens. Remove from heat; stir in lime rind. Carefully pour into prepared crusts; let cool completely. Cover; chill at least 3 hours. Top each tart with 1 tablespoon whipped topping, and garnish with lime slices, if desired.

  • Lime Tart: Prepare crust as directed for Individual Lime Tarts, using a 9-inch tart pan with removable bottom. Bake at 350° for 15 minutes. Proceed with tart filling as directed.


Oxmoor House Healthy Eating Collection

Nutrition Facts

317 calories; fat 10.1g; saturated fat 4.7g; protein 3.1g; carbohydrates 53.7g; cholesterol 88mg; iron 1.2mg; sodium 229mg; calories from fat 29%; fiber 0.7g; calcium 21mg.