½ cup fresh lime juice (3 to 4 limes)
4 teaspoons grated lime zest
4 egg yolks
1 – 14 ounce can sweetened condensed milk
8 - 12 tart shells or graham cracker crust pressed into muffin tins
Zest limes. Cut the limes in half and squeeze out the juice being careful to not include any seeds.
Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes.
Beat in the milk, then juice and set aside at room temp till it thickens. Preheat oven to 325 degrees.
Pour mixture into tart crusts, bake for 5 minutes until the center is set, but still wiggles when shaken.
Remove from the oven and cool to room temp.
Refrigerate for at least three hours until well chilled.
Serve with whipped cream topping and decorate with a lime wedge.
Makes 12 Tarts