This is a fresh and cool summer treat. I’ts a simple basic key lime pie recipe in miniature size, and these petite little ladies are sweet, tart, smooth, sassy, and so creamy.
![](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/07/30090925/2016-07-12_7443_edited-31-1024x683.jpg)
![](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/07/30090925/2016-07-12_7443_edited-31-1024x683.jpg)
- ½ cup fresh key lime juice (approximately 18 key limes) or juice from common limes
- 4 egg yolks
- 1 – 14 ounce can sweetened condensed milk
- Graham Cracker Crust for 6 mini tart tins or 1 (8 inch) tart tin
- Preheat oven to 350 degrees.
- Prepare the graham cracker crust, and allow them to cool completely
- Preheat oven to 325 degrees.
- Thoroughly wash and dry limes, and juice them..
- Whisk sweetened condensed milk with yolks. Add juice, and let sit until thickened. (about 5 minutes)
- Pour lime filling into the cool crust, and spread evenly.
- Bake at 325 degrees for 15 minutes until the center sets, but still wiggles when shaken.
- Cool completely, then refrigerate overnight.
- Yields 6 (4 inch) mini tarts or 1 (8 inch) tart
![My mini tart tins. They measure 4 inches in diameter, have removable bottoms, and a non-stick coating. I got them from amazon.com, and I love them!](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/07/30090800/2016-07-11_6883_edited-21-1024x683.jpg)
My mini tart tins. They measure 4 inches in diameter, have removable bottoms, and a non-stick coating. I got them from amazon.com, and I love them!
Prepare one batch of Graham Cracker Crust. Here’s my favorite recipe. It will fill 6 (4 inch) tart tins. If you don’t have the mini tins, use an 8 inch tart pan or pie plate.
![Place the tart crusts on a parchment-lined baking sheet, and bake at 350 degrees for 10 minutes to set them. Let them cool completely before filling.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/07/30090817/2016-07-11_6951_edited-21-1024x683.jpg)
Place the tart crusts on a parchment-lined baking sheet, and bake at 350 degrees for 10 minutes to set them. Let them cool completely before filling.
Preheat the oven to 325 degrees F.
![Depending upon how juicy the limes are, you can get 1/2 cup of juice from 15-25 limes. I always buy 25 to be safe. I use any leftovers for garnish.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/07/30091020/2016-07-11_6992_edited-41-1024x683.jpg)
Depending upon how juicy the limes are, you can get 1/2 cup of juice from 15-25 limes. I always buy 25 to be safe. I use any leftovers for garnish.
![Separate 4 eggs. If you don't know how to do this, here's a quick tutorial. You'll need 4 egg yolks You won't be using the whites in this recipe.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/07/30090939/2016-07-14_8644_edited-21-1024x683.jpg)
Separate 4 eggs. If you don’t know how to do this, here’s a quick tutorial. You’ll need
4 egg yolks
You won’t be using the whites in this recipe.
![Pour the filling into the crusts, then bake at 325 degrees for 15 minutes. (If you are making 6 mini tarts, put 1/3 cup in each one.)](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/07/30090753/2016-07-14_8730_edited-21-1024x683.jpg)
Pour the filling into the crusts, then bake at 325 degrees for 15 minutes. (If you are making 6 mini tarts, put 1/3 cup in each one.)
![Remove from oven and cool completely on a wire rack. Then refrigerate for several hours or overnight.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/07/30090848/2016-07-11_7161_edited-21-1024x683.jpg)
Remove from oven and cool completely on a wire rack. Then refrigerate for several hours or overnight.