Let me start out by explaining the difference between Key limes and your everyday supermarket variety, the Persian lime. Key limes come from the Florida Keys, thus their name, and are smaller, more yellow and contain more seeds than the green skinned Persian limes. The bad news is they’re almost impossible to find fresh at your local market, but the good news is Persian limes work just as well in this particular recipe.
- 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 3” tart shells
1. It’s easiest to remove the lime zest from whole limes so start with that.
2. Cut the limes in half and squeeze out the juice being careful to not include any seeds.
3. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes.
4. Beat in the milk, then juice and set aside at room temp till it thickens.
5. Preheat oven to 325 degrees.
6. Pour mixture into tart crusts, bake for 5 minutes until the center is set, but still wiggles when shaken.
7. Remove from the oven and cool to room temp.
8. Refrigerate for at least three hours until well chilled.
9. Serve with whipped cream topping and decorate with a lime wedge.
Makes 8 Tarts