Key Lime Coconut Meringue Tarts




These were simple and delicious. It’s summer and I wanted something tropical so I put the lime in the coconut and drank em both up. I’ve also been watching The Great British Bake Off and have been itching to bake something.


  • 18 whole graham crackers
  • 1/4 cup shredded coconut
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter, melted


  • 4 egg yolks
  • 2 teaspoons Key lime zest
  • 1 14 ounce can sweetened condensed milk
  • 1/4 cup plus 2 tablespoons fresh Key lime juice
  • 1/4 teaspoon vanilla extract
  • 1/2 cup shredded coconut


  • 4 egg whites
  • 1/3 cup sugar
  • 1/4 teaspoon cream of tartar


Preheat the oven to 350 degrees F.

Filling: Whisk the egg yolks, lime zest, condensed milk, lime juice, and vanilla together in a bowl until smooth. Set aside.

Crust: Combine the graham crackers, coconut, and sugar in a food processor and process until a fine crumb. Add the butter and process until combined well. Press into the bottom of six 4 inch tart pans. Place on a baking sheet and bake about 5-7 minutes.

Meringue: In a bowl beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until the meringue forms stiff peaks.

Add the filling to the crust. Using a piping bag, pipe the meringue on top of the filling. Place in the oven and bake for 10 mins. Remove and let cool to room temperature, about  45 mins. Refrigerate until chilled and set, about 3 hours.
 Garnish with lime zest and toasted coconut and serve.





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