Key Lime Tarts Recipe

  • 1 jar lime curd (10 oz.)
  • 1 cup nonfat sour cream
  • yellow and green liquid food coloring (optional)
  • 1 cup frozen light whipped cool whip, thawed
  • 1 package mini graham cracker pie crusts (6 crusts; 4 oz. total )
  • Garnish: additional whipped topping and lime slices
Container: large bowl
10 mins
  • Whisk the lime curd and sour cream in large bowl until well blended.
  • Stir in the yellow and green food coloring to tint the mixture to a lime green (optional).
  • Fold in the whipped topping.
  • Evenly spoon about 1/2 cup of the lime mixture onto each crust. Refrigerate 2 hours or overnight until set.
  • Dollop with whipped topping and garnish with lime slices if desired.

    Note: You can make these with lemon curd also.
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