Key Lime Torte With Graham Cracker Crust

10 Slices
50 min

This Key Lime Torte is a fresh, light and fancy (but not difficult) dessert, it’s packed full of fresh lime with a light graham cracker crust, garnished with pillows of fresh whipped cream finished with bright green lime zest sprinkled on top.


If you are a key lime or citrus lover, you may also love these desserts: Traditional Key Lime Pie, and Fresh Orange Scones!

NOTE | Transform this torte easily into a gluten free dessert, simply replace regular graham crackers with GF grahams.

Kathleen’s Pro TIP: Use a piece of wax paper or plastic wrap to press crumbs evenly and firmly.

  • Pour in lime and lemon juice…whisking well.
  • Then add lime zest, whisking it all together. Oh how I love lime zest, it’s so bright and pretty and packed with flavor.
  • If your crust is done chilling, now would be a great time to preheat your oven to 325°.


Kathleen’s Pro TIP | Zest your limes BEFORE you juice them!

  • In a separate, clean bowl; using a hand mixer, whip the egg whites until they are frothy. Then add your sugar and continue whipping until stiff peaks form.
  • You’ll know they are ready when you lift your mixers beaters; if ready there will literally be little peaks that stay standing and don’t floomp over. If they sag or droop too much, just whip a bit longer. They should get nice and glossy and grow in volume.

Fold the egg whites into the lime batter using a large spatula literally “fold” the mixtures together. Don’t stir! Gently, scoop to the bottom, pull the batter up and turn over onto the egg whites, continue doing so until the egg whites are incorporated into the batter.


When it’s all incorporated, pour it onto the chilled graham cracker crust.

Bake at 325° for 15-20 minutes until edges start to brown ever so slightly and the middle looks a bit dry. It might even crack as it cools. That’s okay, you’ll cover up those cracks with whipped cream!

Cool completely on a cooling rack, refrigerate for 6-8 hours. I only chilled this one 4 hours; I rushed it, it’s better if it goes a bit longer, this is a great make ahead dessert.

For all of the instructions and tips and details visit:

https://www.thefreshcooky.com/key-lime-torte/

Key Lime Torte With Graham Cracker Crust

Recipe details

  • 10  Slices
  • Prep time: 30 Minutes Cook time: 20 Minutes Total time: 50 min
Show Nutrition Info
Hide Nutrition Info

Ingredients

GRAHAM CRACKER CRUST

  • 2 cups crushed graham crackers* (about 1 ½ packages, 2 pkgs for thicker crust or if you are using 10")
  • ¼ cup sugar, less if desired
  • 8 TBL (1 stick) butter, melted

KEY LIME FILLING

  • 3 large eggs, separated (save both whites and yolks)
  • 1 (14 oz can sweetened condensed milk
  • ½ cup fresh Key lime juice (Persian Limes may be substituted)
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon lime zest
  • 2 Tablespoons sugar

WHIPPED CREAM GARNISH

  • 1 cup whipping cream
  • 1-2 Tablespoons powdered sugar
  • ½ teaspoon vanilla

Instructions

For the Crust

Place graham crackers crushed loosely with hand into bowl of food processor and pulse until crushed. Or place in gallon sized ziplock bag and using rolling pin, smash grahams, then roll until all grahams resemble fine crumbs. Add sugar and melted butter, pulse until combined.
Press into bottom of 9 or 10" springform pan, evenly and firmly. Refrigerate for 1 hour.
In medium sized bowl, whisk egg yolks until slightly lighter in color. Add condensed milk, lime juice, lemon juice and lime zest. Whisk until smooth
In separate bowl, pour in reserved egg whites, using whisk or beater attachment beat until frothy. Add sugar to egg whites and whip until stiff peaks form. Egg whites will increase in size, and get stiff and glossy. Fold whipped egg whites into the egg and milk mixture, gently until combined. Spread evenly on cooled prepared crust.
Bake at 325° for 15-20 minutes or until set and lightly browned. May crack as it cools. Cool on a wire rack, cover and chill for a minimum of 4 hours, 8 hours or more preferred.
Serving: Beat whipping cream at high speed until slightly thickened, then add powdered sugar and vanilla beating until soft peaks form.
Remove collar from torte (gently run a nice around the edge to lose from collar) and slice into desired sized slices. Garnish with a dollop or two of whipped cream, a sprinkle of lime zest and a wedge of lime if desired.
If you'd prefer to pipe the whipped cream, scoop desired amount into sandwich baggie and snip off a corner about ¾ of an inch up, Squeeze onto torte, serve immediately. Refrigerate any leftovers.

Key Lime Filling

In medium sized bowl, whisk egg yolks until slightly lighter in color. Add condensed milk, lime juice, lemon juice and lime zest. Whisk until smooth
In separate bowl, pour in reserved egg whites, using whisk or beater attachment beat until frothy. Add sugar to egg whites and whip until stiff peaks form. Egg whites will increase in size, and get stiff and glossy. Fold whipped egg whites into the egg and milk mixture, gently until combined. Spread evenly on cooled prepared crust.
Bake at 325° for 15-20 minutes or until set and lightly browned. May crack as it cools. Cool on a wire rack, cover and chill for a minimum of 4 hours, 8 hours or more preferred. Top with dollups of whipped cream if desired.

Tips

  • * Gluten Free Graham Crackers may be used cup for cup, the rest of the ingredients should be GF, but always check your packaging labels.
Kathleen | The Fresh Cooky
Want more details about this and other recipes? Check out more here!
Go

Comments

Your comment...
Next