KEY LIME CUPS

KEY LIME CUPS 1 package (24) Ready To Bake Sugar Cookies (I used Pillsbury) 3 large egg yolks 4 oz (about 1/2 cup) key lime juice (Use fresh if possible) 14 oz fat-free sweetened condensed milk 1 tsp vanilla extract 1 tbsp. brown sugar Optional Garnishes Whipped Cream Lime zest For the Cookie Cups 1.Preheat oven to 350 2.Spray a 24 cup mini muffin pan with nonstick spray 3.Roll each cookie into a ball and place into the muffin tins 4.Bake for 10 minutes and then remove from the oven 5.Use a spoon to make a well in the middle of the cookie to make the shape of a cup 6.Return to oven and bake an additional 5 minutes until cookies are golden brown on the edges 7.Remove and let cool on a cooling rack for 5 minutes in the muffin tin and then carefully remove each cookie cup and continue to cool on the rack until completely cool Key Lime Filling In a medium bowl whisk together egg yolks, key lime juice, sweetened condensed milk, vanilla & brown sugar until smooth In a medium saucepan, over medium-low heat cook egg mixture for 10-12 minutes, whisking often, to cook through Remove from heat and let cool completely To Make Key Lime Cups Using a small spoon, or a piping bag, fill each cookie cup with the key lime curd op with a small dollop of whipped cream and lime zest