Key Lime Tart

Crust:

Pre-made Graham cracker pie crust or:

9-10 graham crackers

2 Tbsp Sugar

4 Tbsp unsalted butter, melted

Preheat oven to 350. 

Grind Graham Crackers and sugar in food processor until fine crumbs form, Add butter and mix in. 

Put mixture in a 9" tart pan and press into bottom and up sides .

Place on baking sheet and bake for about 10 min. 

Filling:

1 can (14 oz) sweetened condensed milk

3/4 cup fresh lime juice (about 5-7 limes); of fresh or bottled key lime juice

4 large egg yolks

1/2 cup sugar

Pinch of salt

Slivered zest for garnish, optional

In medium bowl, combine milk and egg yolks and mix with a wire whisk. 

Add lime juice, sugar and salt. Mix until smooth.

Poor mixture into crust (warm or cool is fine), leaving an 1/8 inch at the top.

Bake until filling is set around the edges but still jiggles in the middle when bumped, about 20-25 min.

Cool completely at room temp. and then place in fridge to set for at least 2 hours

Serve, garnished with zest if desired. 

So yummy! We didn't have enough limes to make 3/4 cup lime juice so we did 1/2 cup lime juice and 1/3 cup sugar and it turned out really good. 

I wondered if you did it in the little individual pie crusts ,but I didn't know of you had to do different baking temp and/or time. Does anyone know?