Key Lime Tart

1. 1

   Preheat oven to 350 degrees.

2. 2

   Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form, add butter.

3. 3

   Process until combined.

4. 4

   Transfer mixture to a 9-inch tart pan with a removable bottom, pat into bottom and up sides.

5. 5

   Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.

6. 6

   Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth.

7. 7

   Pour mixture into crust (warm or cool is fine0, leaving 1/8 inch at the top; return to oven.

8. 8

   Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.

9. 9

   Cool completely at room temperature, then refrigerate untilchilled, at least 2 hours.

10. 10

    To store longer, cover and refrigerate, up to 2 days.

11. 11

    Serve, garnished with zest, if desired.

No additional tips available.