12graham crackers (1 package + 3 crackers in a standard box)
6tbspunsalted butter, melted and slightly cooled
1-1/2tbsplime zest (the zest from one lime)
4tbspunsalted butter, melted and slightly cooled
Preheat oven to 350° F. Place cupcake liners in a cupcake pan.
In a food processor, process graham crackers, sugar, and the 6 tablespoons of melted butter.
Place approximately 1-2 heaping tablespoons of graham cracker crust mixture into each cupcake liner and press into the bottom and slightly up the sides.
Bake for 5-7 minutes. Set aside.
While the crust is baking, make the filling. Place enough water to cover the bottom of a saucepan and bring to a boil. In a large bowl placed over the saucepan, whisk together eggs, sugar, lime juice and lime zest.
Whisk vigorously for about 7-10 minutes, until mixture thickens. Remove from heat and whisk in the final 4 tablespoons of melted butter.
Pour a heaping tablespoon of filling into each of the pre-baked crusts and continue adding more evenly to each until you've used all of the filling. Bake at 350 degrees for 6-7 minutes, just until the filling is slightly set and jiggles a bit in the center.
Place in the refrigerator and cool for at least two hours before devouring.
Keep refrigerated until you are ready to serve.These mini lime tarts will keep in an airtight container in the freezer as well for about 1-2 months. Simply thaw before you're ready to eat!
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