Recipe - Key Lime Tartlets

2 2 Inch Gingersnap Cookies
2 Sheets Graham Crackers
1 tablespoon Butter; Melted
2 Egg Yolks
One half cup Sweetened Condensed Milk
One fourth cup Key Lime Juice; (See Note)
Grated Peel Of 1 Lime
Whipped Cream; Optional

Crush gingersnaps and graham crackers in food processor or by hand to a
fine crumb. Place in bowl and stir in melted butter. Press mixture on
bottom and halfway up sides of 2 (4inch diameter) tart pans with removable
bottoms. Bake at 350 degrees for 5 minutes. Set aside while preparing
filling.

Beat together egg yolks, sweetened condensed milk and lime juice in bowl.
Stir in lime peel. Gently pour mixture into tart pans on baking sheet.
Bake tarts at 350 degrees for 8 to 10 minutes or until firm. Remove from
oven. Chill 2 to 3 hours. If desired, serve with whipped cream.
NOTES : If Key limes aren't available, use Persian limes.