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Total Time:
Prep Time: 35 min
Cook Time: 15 min

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Ingredients

For 12 Servings

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1-1/4 cups graham cracker crumbs
5 tbsp butter, melted
1/4 cup ground almonds
3 tbsp sugar
filling:
4 egg yolks
1 can (14 oz) sweetened condensed milk
1/2 cup lime juice
2 tsp grated lime peel
topping:
1/2 cup heavy whipping cream
1 tbsp sugar
1/2 cup sour cream
1 tsp grated lime peel
fresh raspberries and lime wedges

Directions

Step By Step View

1 In a small bowl, combine the cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake at 325° for 15-18 minutes or until edges are lightly browned.
2 In a large bowl, whisk the egg yolks, milk, lime juice and peel. Pour over crust. Bake for 12-14 minutes or until center is almost set. Cool on a wire rack. Refrigerate for at least 2 hours.
3 In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime peel. Spread over tart. Garnish with raspberries and lime wedges. Yield: 12 servings.

Directions

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1. In a small bowl, combine the cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake at 325° for 15-18 minutes or until edges are lightly browned.

2. In a large bowl, whisk the egg yolks, milk, lime juice and peel. Pour over crust. Bake for 12-14 minutes or until center is almost set. Cool on a wire rack. Refrigerate for at least 2 hours.

3. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime peel. Spread over tart. Garnish with raspberries and lime wedges. Yield: 12 servings.

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