Key Lime Tarts

Here's a fresh, quick and easy dessert, perfect for Spring!  This recipe comes from the ladies at Our Best Bites.  I did adjust it slightly.  I didn't have any limes, but I did have some bottled key lime juice, so that's what I used.  

It was interesting to see that the recipe on the bottle of juice was almost identical to the one from Our Best Bites.  The only difference was that the recipe on the bottle called for less egg yolks.  So I put them to the test.  I made one batch using the recipe from Our Best Bites and another batch using the recipe on the key lime juice bottle.

Guess what we found...there was hardly any difference at all.  So if you don't have 5 egg yolks to work with, have no fear, 3 egg yolks work just as well!

Here's what you'll need:

14 oz. can sweetened condensed milk

3-5 egg yolks

1/3-1/2 C. Key lime juice (or regular lime juice)

12 mini graham cracker pie crusts (found by the graham cracker pie crusts on the baking isle)

Place mini graham cracker crusts on a large baking sheet.  Combine the sweetened condensed milk, egg yolks, and lime juice in a medium sized bowl.  Blend until smooth.  Pour into pie crusts. 

Bake at 350 degrees for 10-11 minutes.  Remove from the oven and let cool for 10 minutes.  Then refrigerate until ready to use.  Serve chilled with sweetened whipped cream.

*You can make this as a full-sized pie.  Just use a prepared 9-inch graham cracker crust and bake for 15-16 minutes.*

To make sweetened whipped cream (also from Our Best Bites):

1 C. whipping cream

1/3 C. powdered sugar

1 tsp. vanilla extract

Place all of the ingredients into a chilled metal bowl.  Beat on High with an electric mixer until soft peaks form (has the desired stiffness you'd like).  Serve immediately.