Key Lime Tart

Key limes can be a little tricky to find, but worth it when you do. Try Trader Joe's or Wild Oats, they generally come about a dozen to a bag. This is an easy recipe if you have the right tools. A Microplane Zester will make it really easy to zest 8 tiny key limes. A good juicer isn't a must, but incredibly handy. Mine is the same kind my grandma has used since the day she got married almost 60 years ago. I have yet to find one that works better. I got it on eBay for $12. Search "vintage Wearever juicer" and you should be able to find one if you're in the market.
This recipe is from Martha Stewart's Baking Handbook, except I didn't make my own graham crackers for the crust, I have a life.

Crust:

1 sleeve graham crackers.
3 tablespoons melted butter.

Preheat oven to 350. Process graham crackers in food processor until finely ground. Add melted butter and process until well mixed. Press moist crumbs into a 9" springform lined with parchment paper and greased up the sides. (9" pie plate can also be used) Place pan in freezer to harden while you prepare the filling.

Filling:

4 egg yolks
2 -3 teaspoons fresh grated key lime zest (about 8 key limes)
1/2 cup fresh squeezed key lime juice
1 14 oz. can sweetened condensed milk
dash salt

Beat egg yolks for 4 minutes until lightened and fluffy. Add rest of ingredients and beat on low to combine. Pour into crust and bake for 10 minutes, or until set in center. Allow to cool, cover with plastic wrap and chill for two hours to overnight. Serve with whipped cream garnish if desired.












It's not the most beautiful thing ever but it is tasty and stinking EASY.