These tarts are less sour than Key Lime pie. They are easy to make, and travel well for picnics!
|3 Pkg||Tenderflake® Tart Shells (12 shells per package)|
|1 tbsp||Lime zest|
|1/2 cup||Fresh squeezed lime juice|
|1/2 cup||Condensed milk|
|2 cups||Boiling water|
|3||Egg yolks, well beaten|
|1 can||Whipped Cream, optional|
|1||Lime, thinly sliced, optional|
|1||pint Raspberries, washed, optional|
Bake tart shells according to package directions. Set aside to cool.
In a heavy saucepan, combine lime zest, flour, cornstarch and sugar. Stir in lime juice, condensed milk and boiling water, then cook over medium heat, stirring constantly until mixture thickens but does not boil.
Stir a small amount of the hot mixture into the egg yolks.
Slowly add a little more of the hot mixture, then blend the egg yolks back into the hot mixture. Cook for 1 minute, stirring constantly.
Remove the mixture from heat and stir in butter. Cover the surface with plastic wrap and allow to cool completely.
Pour the cooled mixture into baked pie shell. Refrigerate for several hours or until set.
Top with whipped cream, and decorate with lime slices and raspberries if desired.
This recipe originally appeared on InSearchOfYummyness.com
Show More Comments
No Comments yet