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Key Lime Cream Tart
From the kitchen of Sharmagne Leland-St. John

4 large egg yolks
14 ounces sweetened condensed milk
2 teaspoons lime zest
1/2 cup fresh Key lime juice
1 9 inch pre-baked pastry tart shell
8 ounces whipped cream
1 Key lime for garnish

Pre-heat oven to 350 degrees.

With an electric mixer, beat the egg yolks in a medium sized bowl,
until they thicken and turn a light yellow. Add the condensed milk,
lime juice and lime zest. Mix until well blended. Pour filling into the
pre-baked pastry shell. Bake for 15 to 20 minutes or until center
is just set. Refrigerate for three hours. Garnish with whipped cream
and lime slices.










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