Diabetic Lime Tart Recipe

Diabetic Lime Tart Recipe

Serves 6
Prep time 35 minutes
Cook time 25 minutes
Total time 1 hour


  • 9-10 " Tart Pan w/ a removable bottom (FOR CRUST)
  • 3/4 cups Flour
  • 1/4 cup Toasted Nuts (Either Almonds or Walnuts)
  • 1/4 cup Granulated Sugar Substitute
  • 1 pinch Salt
  • 1/4 teaspoon Cinnamon
  • 1/2 teaspoon Baking Powder
  • 4 tablespoons Butter or Margarine
  • 1 Large Egg
  • 8oz Package Cream Cheese at room temp (FOR FILLING-reduced fat is ok but not fat free)
  • 2/3 cups Granulated Sugar Substitute
  • Juice AND Zest of 2-3 Limes (about 7 tablespoons)
  • 3 Large Eggs
  • If you are using KEY LIMES you will need about 8-9 of them


Step 1. Roll out the crust on flowered surface to about a 14 in circle. Using your fingers fit into tart pan. This dough is fragile and will break. Not to worry just piece it back together with your fingers. Refrigerate for 15-20 minutes before filling.
Step 2. Beat cream cheese in the bowl of a food processor or electric mixer until smooth.
Step 3. Add GRANULATED SUGAR SUBSTITUTE and beat until incorporated.
Step 4. Add eggs one at a time beating well after each addition.
Step 5. Add the lime juice BUT NOT zest of the limes. Beat until well mixed. BY HAND stir in the zest.
Step 6. Pour into the crust and bake at 350 for 25-30 minutes. Transfer to a rack and cool. Refrigerate for 2-3 hours.
Step 7. Serve garnished with a few lightly sweetened Blueberries or strawberries or raspberries.