Postre de AlmendraThis old-fashioned sweet is one of the first Mexican desserts I made when I began to concentrate on Mexican cooking. It's rich and very sweet, but also very delicious. I learned it from Vicki Barrios, who once taught cooking classes in the San Francisco area in the mid-1970s. The dessert has Spanish influence with the flavor of Spanish sherry, but it's a home-style dessert in central Mexico.
Pastel por PastelesThis is a classic pastry that's used for pies or turnovers in Mexican and American kitchens. The food processor makes blending the dough quick and easy work. The pastry can also be used for other single-crust pies or empanadas. It is not as sweet and delicate as the "cookie" type pastry shell that follows this recipe.
Pay de PiñaThe cook in my rented villa in Puerta Vallarta promised a surprise one evening. I remember how pleased she was when she presented her American-style pineapple pie to my tour group. The memory inspired this recipe.
Whisk the sweetened condensed milk, egg yolks, and lime juice together in a mixing bowl.
Set the lime mixture aside.
Place the egg white in a clean mixing bowl.
Beat with an electric mixer for approximately 30 seconds until fluffy.
Gradually add the sugar.
Continue beating for 1–2 minutes until shiny soft peaks form.
Fold the whipped egg white gently into the condensed milk mixture.
Avoid overmixing so the filling remains airy.
Pour the lime filling into the prepared pastry shell.
Place the tart carefully in the oven.
Bake for 35–40 minutes until the filling rises and the center is set.
Transfer the tart to a wire rack.
Let the tart cool completely.
Refrigerate for at least 3 hours or overnight.
Top with sweetened whipped cream immediately before serving.
Cut the Mexico City lime tart into four equal slices.
Notes & Wine Advice
Serving Suggestions
Serve Mexico City lime tart well chilled with sweetened whipped cream and fresh lime zest. Fresh berries or mango provide a colorful contrast. Browse our dessert recipes for more serving combinations.
Recipe Notes
Use a completely cooled pre-baked pastry shell so it remains crisp. Fold the egg white into the filling gently to retain as much air as possible. The filling may rise while baking and settle slightly as it cools. Explore our pastry recipes for more baking ideas.
Variations
Add finely grated lime zest to the filling for a stronger citrus aroma. A graham cracker crust can replace the sweet pastry shell. For individual desserts, divide the filling among small pre-baked tart shells and shorten the baking time.
Wine Advice
A lightly sparkling Moscato d’Asti complements the sweet lime filling. A late-harvest Riesling also balances the citrus acidity beautifully.
Mexico City lime tart is a contemporary Mexican dessert featuring a crisp pastry shell and a light filling made with sweetened condensed milk, egg yolks, fresh lime juice, and whipped egg white. Sweetened whipped cream completes the tart just before serving.
Condensed milk gives the filling its rich sweetness and smooth texture, while lime juice introduces enough acidity to keep the dessert from tasting heavy. Beaten egg white adds air, producing a softer and more delicate result than a dense lime custard.
This elegant dessert reflects the modern pastry style found in restaurants and bakeries throughout Mexico City. Discover more regional ideas in our Mexican recipe collection.
Why the Filling Stays Light
The filling contains both egg yolks and whipped egg white. Yolks provide color, richness, and structure, while the egg white introduces air. Beating the white with sugar creates a soft meringue that can be folded into the condensed milk mixture.
Gentle folding is essential. Vigorous stirring removes the air bubbles and can make the Mexican citrus tart considerably denser. Use a silicone spatula to lift the mixture from the bottom of the bowl and fold it over the egg white.
Fresh lime juice reacts naturally with condensed milk and helps thicken the mixture. Bottled lime juice can taste harsher and lacks the bright aroma of freshly squeezed citrus.
Preparing the Mexican Citrus Tart
Begin with a fully pre-baked sweet pastry shell. The crust should be lightly golden and completely cooled before the filling is added. A hot shell can begin setting the eggs unevenly and may lose some of its crisp texture.
Whisk the condensed milk, egg yolks, and lime juice until smooth. In a separate clean bowl, beat the egg white until fluffy before gradually adding the sugar. Continue beating only until shiny soft peaks form.
Fold the meringue into the lime mixture in several additions. The finished filling should look even but still feel airy. Pour it carefully into the crust without pressing or smoothing it excessively.
Baking and Chilling the Tart
Bake the Mexican citrus tart at 165°C until the filling rises and the center is set. The tart may appear slightly puffed when it leaves the oven and settle as it cools. This is normal and does not affect the finished texture.
Cool the tart completely on a wire rack before refrigerating it. Placing a hot tart directly in the refrigerator can create condensation, which may soften the pastry shell.
Chill the dessert for at least three hours. This gives the filling enough time to firm and allows the lime flavor to develop. Overnight chilling produces particularly clean slices.
Serving Mexico City Lime Tart
Top the chilled tart with whipped cream only shortly before serving. Applying the cream too early may introduce moisture to the surface. Fresh lime zest, berries, sliced mango, or thin lime slices make attractive garnishes.
Use a sharp knife to cut the tart, wiping the blade between slices. Serve it directly from the refrigerator for the firmest texture. Browse our dessert recipes for more ideas suitable for celebrations and weekend meals.
Store leftover tart covered in the refrigerator for up to three days. Because the filling contains eggs and dairy, do not leave it at room temperature for extended periods. Follow the FDA safe food-handling guidance when cooling and storing egg-based desserts.
With its crisp shell, airy condensed milk filling, and refreshing citrus flavor, Mexico City lime tart offers a polished Mexican dessert that remains easy to prepare at home.
Banana TartTorta de PlátanoAt the Salon de Te in Mexico City's well-known elegant district called the pink zone (Zona Rosa), there are many tempting pastries and other sweets to assuage late afternoon appetites. This is my version of its banana tart with bright strawberry glaze. Serve the tart the day it's made.
Empanadas de CalabazaMakes about 16 turnoversPumpkin turnovers have a filling somewhat like our pumpkin pie. This recipe can also be made with mashed sweet potatoes in place of the pumpkin.
Empanadas de PiñaMakes about 16 turnoversWhile living in Phoenix, Arizona, some years ago, we frequently drove to Nogales, Mexico just steps across the border. I always went to a certain bakery for their excellent pineapple empanadas similar to these. The filling must be very thick or it will ooze out of the pastry during baking.
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