Sweet 16 and a Key Lime Tart

  My daughter turned "Sweet 16" this week and as usual she passed on the traditional birthday cake and requested a tart... this time Key Lime.

This tart was really, really good!  May I suggest, if you are still looking for a fabulous Easter Sunday dessert, try this one.  A one pound bag of Key limes will yield 1/2 cup juice.

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                                             KEY LIME TART
Graham Cracker Crust:
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup unsalted butter, melted
Filling:
• 4 eggs, separated, plus 1 additional egg white for meringue
• 1  14-ounce can sweetened condensed milk
• 1/2 cup Key lime juice (from a 1 pound bag of fresh Key limes)
• 2 teaspoons grated lime zest (organic if possible)
• 1/2 teaspoon cream of tartar
• a scant 1/2 cup sugar
1.  Preheat oven to 375˚F.  Combine all of the graham cracker crust ingredients.  Press the crumb mixture firmly onto the bottom of a 9-inch tart pan with a removable bottom.  Bake crust for 10 to 12 minutes.  (I took the crust out of the oven at about 6 minutes and gently pressed on it since it will puff up a little in baking.  I then returned it to the oven until it was dry and browned).  Remove and let cool.  Reduce the oven temperature to 350˚F.
2.  In a medium-sized bowl, whisk the egg yolks until pale.  Stir in the sweetened condensed milk.  Gently stir in the Key lime juice and the lime zest.  In a small bowl, beat 1 of the egg whites until firm, but not dry.  Fold the beaten egg white into the Key lime mixture.  Pour this into the prepared crust.
3.  In the bowl of an electric mixer, beat the remaining 4 egg whites with the cream of tartar until frothy.  Very slowly, pour the 1/2 cup sugar into the whites and beat until glossy.  Either spread the meringue onto the top of the tart or use a pastry bag with a 1/2-inch tip and pipe the meringue.
4.  Bake the tart in the 350˚F oven until the meringue is golden, approximately 20 minutes..  Cool and chill before serving.