Recipe By : Bev Bennett/KC Star 5/8/96
Serving Size : 2 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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2 2 Inch Gingersnap Cookies
2 Sheets Graham Crackers
1 Tablespoon Butter -- Melted
2 Egg Yolks
1/2 Cup Sweetened Condensed Milk
1/4 Cup Key Lime Juice -- (See Note)
Grated Peel Of 1 Lime
Whipped Cream -- Optional
Crush gingersnaps and graham crackers in food processor or by hand to a fine
crumb. Place in bowl and stir in melted butter. Press mixture on bottom and
halfway up sides of 2 (4-inch diameter) tart pans with removable bottoms.
Bake at 350 degrees for 5 minutes. Set aside while preparing filling.
Beat together egg yolks, sweetened condensed milk and lime juice in bowl.
Stir in lime peel. Gently pour mixture into tart pans on baking sheet.
Bake tarts at 350 degrees for 8 to 10 minutes or until firm. Remove from
oven. Chill 2 to 3 hours. If desired, serve with whipped cream.
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NOTES : If Key limes aren't available, use Persian limes.
Three Key limes or 1 1/2 Persian limes yeild 1/4 cup juice.
