Key Lime Pie Tarts

Key Lime Pie is one of our ultimate favorite desserts, so we decided to experiment and were very happy with the results!  The recipe is originally from Paula Deen, slightly altered to suit the tarts.

Ingredients

3 egg yolks

1 can (14 oz.) sweetened condensed milk

2 teaspoons lime zest

1/2 cup freshly squeezed lime juice (about 4 limes)

1/2 cup heavy cream

1 box of crumbled graham crackers for crust

Mini cupcake holders

4 egg whites

6 tablespoons sugar

1/2 teaspoon cornstarch

1. Prepare the graham cracker crust according to the box.  We used Keebler brand, which called for 1 1/4 cup of graham cracker crumbs, 3 tablespoons of sugar, and 5 1/3 tablespoons of melted butter.  

2. Fill mini cupcake holders with the prepared crust, covering the bottom and sides of the holders, making sure to press hard against the bottom and sides so that the crust is pretty thin.

3. Whisk together the egg yolks and condensed milk.

4. Stir in lime zest, lime juice, and cream.  Pour the filling into the crusts.

5. Bake the tarts at 350 degrees for about 15 minutes, or until the filling is firm.

6. While the tarts are baking, beat the egg whites until soft peaks form.

7. In a separate bowl, stir together the sugar, cornstarch, and a pinch of salt.  Gradually add this mixture to the egg whites, beating between additions.  Continue to beat the mixture until the sugar completely dissolves.

8. Remove the tarts from the oven.  Spoon the meringue over the hot pie filling.

9. Bake the tarts again for about 6 minutes, or until the meringue is slightly browned.

10. Garnish the tarts with the leftover lime zest.

11. Serve hot or cold! 

These were incredibly delicious, and looked so cute when we brought them to a casual dinner get-together!  We had enough filling to make about 18 tarts, plus 4 normal cupcake sized ones!  And they still tasted great the next day cold! Yum! 

-Mary and Caitlin