Sweet and Tart Lime Chiffon Custard Tart

Sweet And Tart Lime Chiffon Custard Tart

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Heidi Hoerman


This is an easy way to make a sweet, tart, and light dessert. The sweetness comes from vanilla wafers and sweetened condensed milk, the tartness from fresh lime juice, and the lightness from whipping the egg whites.


★★★★★ 1 vote

15 Min
30 Min


  • 40
    vanilla wafer cookies (about 1/2 an 11 oz. box), crushed into fine crumbs
  • 1/4 c
    butter (1/2 stick), melted
  • 3 large
    eggs, separated
  • 1/4 tsp
  • 1 can(s)
    sweetened condensed milk (13 oz.)
  • 1/2 c
    fresh lime juice (about 2 medium limes)

How to Make Sweet and Tart Lime Chiffon Custard Tart


  1. Preheat the oven to 350F.
  2. Mix the cookie crumbs and melted butter thoroughly.

    This is most easily done by using a food processor to make the crumbs. Then pour in the butter and pulse a few times to mix.
  3. Set aside about 1/4 of the buttered crumbs. Make an even layer of 3/4 of the crumbs in a greased, 7" x 12" glass baking pan or similar lasagna pan.
  4. Beat the egg whites until stiff.
  5. In a large bowl, whisk the egg yolks and the salt. Thoroughly mix in the sweetened condensed milk.
  6. Add the lime juice to the egg yolk mixture. Stir gently for about 1 minute until the mixture is smooth and thick.
  7. Fold in the egg whites, continuing to fold until the egg whites are thoroughly incorporated but keep the mixture as airy as possible.
  8. Pour the filling mixture on top of the crumbs and spread to even. Distribute the reserved 1/4 of the crumbs on top of the filling.
  9. Put the tart into the middle of the 350 oven and bake for 30 minutes or until a knife inserted into the tart comes out clean or an instant read thermometer shows an internal temperature of 175F.
  10. Allow to cool to room temperature. It will collapse slightly.

    Serve immediately or chill in the refrigerator.

Printable Recipe Card

About Sweet and Tart Lime Chiffon Custard Tart

Course/Dish: Cakes Other Desserts
Other Tag: Quick & Easy

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