Lemon-Basil Key Lime Tart with Graham Cracker Crust
A tangy and refreshing tart featuring a zesty key lime custard enhanced with fresh basil and a crisp graham cracker crust. This american-inspired desserts ready in about 40 minutes layers graham cracker crumbs, unsalted butter, melted, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 3/4 cup key lime juice
- 1 tsp lemon zest
- 2 tbsp fresh basil leaves, finely chopped
- 1 can (14 oz) sweetened condensed milk
- 3 large egg yolks
- optional whipped cream, for serving
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 6 tbsp melted unsalted butter, and 1/4 cup granulated sugar. Stir until mixture resembles wet sand.
- Step 2: Press the graham cracker mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan. Bake crust for 8-10 minutes until fragrant and golden. Remove and cool.
- Step 3: In a mixing bowl, whisk together 3/4 cup key lime juice, 1 tsp lemon zest, 2 tbsp finely chopped fresh basil leaves, 1 can (14 oz) sweetened condensed milk, and 3 large egg yolks until smooth and slightly thickened.
- Step 4: Pour the lime-basil filling into the cooled crust. Bake tart at 350°F for 12-15 minutes until the filling is just set but still slightly jiggly in the center.
- Step 5: Cool tart to room temperature, then refrigerate for at least 2 hours before serving. Optionally, garnish with whipped cream.
Frequently asked questions
How long does Lemon-Basil Key Lime Tart with Graham Cracker Crust take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon-Basil Key Lime Tart with Graham Cracker Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon-Basil Key Lime Tart with Graham Cracker Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Basil Key Lime Tart with Graham Cracker Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Basil Key Lime Tart with Graham Cracker Crust?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
