Key Lime Tarts

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Serving: Serves 6
Prep Time: 30 Minutes
Cooking Time: Bake 19 Minutes, Chill 2 Hours

March/April 2021 Big Y Dig In Magazine Recipe

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Ingredients

Directions

1. Wash hands with soap and water.
2. In a medium bowl, combine graham cracker crumbs, sugar and butter; mix well. Evenly divide between 6, 4-inch round pans, pressing up the sides and into the bottom of each pan. Bake for 5 minutes to set crust; remove, let cool, but leave oven on.
3. In a large bowl using an electric mixer on medium speed, whisk egg yolks for 2 minutes or until pale and fluffy. Wash hands with soap and water after handling raw eggs. Gradually add condensed milk and beat until light and fluffy, scraping down sides and bottom of bowl; beat in lime juice and zest.
4. In a large bowl using an electric mixer on medium speed, whisk egg yolks for 2 minutes or until pale and fluffy. Wash hands with soap and water after handling raw eggs. Gradually add condensed milk and beat until light and fluffy, scraping down sides and bottom of bowl; beat in lime juice and zest.
5. Fill each tart shell about ¾ full with filling and bake for 14 minutes or until filling is just set - the center of the filling will still look a little wet. Remove from oven and place on a wire rack to cool. Once completely cooled, refrigerate for a minimum of 2 hours before serving.
6. Serve topped with a dollop of whipped cream and garnished with a lime slice.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!

 

Nutrition Facts

Nutrition Information Per Serving Calories: 599
Total Fat: 27g
Saturated Fat: 15g
Cholesterol: 155mg
Sodium: 378mg
Total Carbohydrates: 80g
Dietary Fiber: 0g
Sugar: 64g
Protein: 10g
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more
visit https://www.fightbac.org