Sour Cream Lime Tart {Or Pie!}
User Reviews
4.8
Sour Cream Lime Tart {Or Pie!}
Description
The Sour Cream Lime Tart starts with a crust made by mixing graham cracker crumbs, sugar, and melted butter, pressed evenly into a tart pan and baked until lightly golden and fragrant. The filling emphasizes fresh lime juice and finely grated lime peel for sharp citrus flavor, combined with sugar, cornstarch for thickening, heavy whipping cream, butter, and sour cream to create a smooth, luscious custard-like consistency.
The filling is boiled over medium heat with constant whisking to prevent lumps and achieve pudding-thick texture, then cooled carefully to avoid skin formation. The finished tart is topped with a whipped cream mixture enhanced with powdered sugar, vanilla, and sour cream for a delicate, tangy lift. Optional fresh lime slices add a visual and flavor garnish.
This tart offers a refreshing balance of tartness and creamy richness, suitable as a chilled dessert ideal for warmer days or after rich meals. It pairs well with light beverages or as a stand-alone sweet treat.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons butter melted
Filling:
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup heavy whipping cream
- ⅓ cup lime juice 4-6 limes, fresh
- 1 tablespoon lime peel finely grated
- ¼ cup butter 1/2 stick, cut into small pieces
- 1 cup sour cream light or regular
Topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 ½ teaspoons vanilla
- ¼ cup sour cream light or regular
- lime optional, fresh, slices, for garnish
Instructions
- For the crust, preheat the oven to 350 degrees F. Combine all the ingredients until the crumbs are evenly moistened and press them into the bottom and up the sides of a 9-inch tart pan or pie plate. Bake the crust 10-12 minutes until lightly browned and fragrant (don't overbake or the crust will become crumbly). Cool completely on a wire rack while the filling is prepared.
- For the filling, mix the sugar and cornstarch together in a medium saucepan. Gradually whisk in the cream, lime juice, and lime peel. Stir in the butter pieces. Bring the mixture to a boil over medium heat, whisking constantly. Reduce the heat to a simmer and whisk constantly until the mixture is thick and bubbly, about the consistency of pudding, 5-7 minutes. Remove the pan from the heat and cool the mixture to room temperature, stirring occasionally to avoid a skin forming over the top. If you need to speed things up, fill a bowl with ice and water and place the bottom of the pot in the ice water (taking care not to let water spill into the pot) and stir until cooled. Fold the sour cream into the cooled lime mixture. Spread evenly in the cooled crust.
- For the topping, whip the cream, sugar and vanilla together until soft peaks form. Gently fold in the 1/4 cup sour cream. Spread over filling. Chill the tart/pie for at least 4 hours before serving and up to 24 hours. Serve with fresh lime slices, twisted, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 619kcal | 31% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 45g | 69% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 138mg | 46% |
| Sodium | 282mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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