“In 'The Greyston Bakery Cookbook'”
1hr 5mins

Ingredients Nutrition


  1. Position oven rack in the center of oven; preheat oven to 350°.
  2. In a food processor, combine the graham cracker crumbs, almonds, sugar, and salt; add butter adn pulse briefly to combine.
  3. Transfer crumbs to a 9-inch tart pan with removeable bottom and press the crumbs evenly onto the bottom and sides (if you don't want your hands to get covered in crumbs, place plastic wrap over the crumbs as you press them into the pan.
  4. Bake the crust for 10 minutes or until it begins to darken in color and gives off a rich, nutty scent.
  5. Remove the pan from the oven and set it on a wire rack to cool.
  6. The filling: in the bowl of an electric mixer, beat the egg yolks until they are thick; add in the condensed milk, lime juice, and lime zest; mix until well combined.
  7. In a clean dry bowl with clean dry beaters, beat the egg whites with the salt on medium-high speed until they hold stiff peaks.
  8. In three batches, carefully fold the egg whites into the lime mixture until blended.
  9. Transfer the mixture to the crust and bake for 15-20 minutes, or until the filling is barely set.
  10. Serve slices with dollops of whipped cream.

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