Key Lime Tart

10 full graham crackers

2 T. plus 1/2 c. sugar

4 T. unsalted butter, melted

1 can (14 oz.) sweetened condensed milk

3/4 c. lime juice (you can squeeze fresh limes or buy bottled)

4 large egg yolks

pinch salt

Preheat oven to 350. Process crackers and 2 T. sugar in a food processor or blender until fine crumbs form. Add butter and process until combined. Press crumbs into a 9 inch tart pan with a removable bottom. (I don't see why a cheesecake pan wouldn't work just as well.) Place pan on a baking sheet and bake 10 minutes.

Meanwhile, combine condensed milk, lime juice, egg yolks, 1/2 c. sugar, and salt; whisk until smooth. Pour mixture into crust just after it comes out of the oven. Return to oven. Bake until filling is set around edge but still slightly loose in center, 20-25 minutes. (I think I ended up baking mine for 10 more minutes.)

Cool completely at room temp and then refrigerate until until chilled, at least 2 hours. Serve with lime zest if desired.