A note about Key Limes: 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 (your everyday supermarket variety). The bad news is that they’re almost impossible to find fresh at your local market; the good news is that Persian limes work just as well in this particular recipe!

Ingredients:

• 1/2 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

Directions:

Preheat oven to 325 degrees.

Remove the zest from the whole limes.

Cut the limes in half and squeeze out the juice, being careful not to include any seeds.

Whisk the egg yolks and lime zest together in a bowl until it’s tinted light green. This takes about 2 minutes.

Beat in the milk, then the juice, and set aside at room temperature until it thickens.

Pour mixture into tart crusts and bake until the center is set, but still wiggles when shaken, about 5 minutes.

Remove the tarts from the oven and allow them to cool to room temperature.

Refrigerate for at least three hours until well chilled.

Serve with whipped cream topping and decorate with a lime wedge.

Makes 8 tarts