Lime Tartlet

This is my twist on my mother's infamous Frozen Key Lime Pie. (If I can ever convince her to share the recipe, I'll be sure to post it.) I cheated and used miniature store-bought graham cracker crusts, but you can easily make your own mini shells- or use one large one.

For the shell, you'll need:

+ graham crackers, approximately 2 cups
+ butter, melted, 1/4 cup (1 stick)
+ granulated sugar, 1/4 cup

Preheat oven to 350 degrees F. Crumble crackers into a food processor; pulse until finely ground. Add sugar and butter; pulse until combined. Press firmly into tart shell, pie shell or muffin tins (for individual tartlets). Bake for approximately 7 minutes, or until golden brown. Remove and allow to cool completely before using.

For the lime filling, you'll need:

+ 4-5 limes (1/2 cup of fresh juice and all of the zest)
+ 1/4 cup of butter, at room temperature
+ 1 1/2 cups of sugar
+ 4 eggs
+ large pinch of salt

Cream butter, sugar and zest. Add eggs (one at a time), lime juice, and salt. Transfer mixture to a small saucepan; cook on medium-low heat for 10-20 minutes, or until thick. Stir CONSTANTLY, unless you like little bits of scrambled egg in your dessert. Spoon thickened mixture into pie crusts, and allow to set at room temperature for at least 30 minutes.