For the Crustr
½ cup butter
3 ounces cream cheese
1 cup flour
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For the Filling
4 large egg yolks
1 can sweetened condensed milk (14 ounces)
½ cup fresh key lime juice (about 12 key limes)
2 teaspoons grated lime peel
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Note: If Key limes aren't available, you can substitute half a cup of fresh regular lime juice (about 4 limes). If you plan on using bottled lime juice, don't. Pick another dessert to serve.
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Preheat the oven to 350 degrees. Cream the butter and cream cheese in a large mixing bowl, gradually adding the flour until well-mixed. Form into a ball and refrigerate for 20 minutes. Separate the dough into 2-inch balls and place in the wells of a mini-tart pan (or a muffin pan, if necessary). Press the dough into the bottom to flatten it.
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Beat the egg yolks until they are thick and a light yellow color. Add the condensed milk. Keeping the mixer on low, add in half of the lime juice. Once it is fully mixed, add the second half of the juice and the zest, and mixed until blended.
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Pour filling over the dough, and bake for 12 minutes, or until the filling has set. Remove from the oven and let it cool. Chill until serving.
