1 T lime zest plus a little extra for garnish
4 yolks
14 oz can sweetened condensed milk
150 g or about 2/3 C key lime juice (1 lb small limes through orange press)
1 batch whipped cream
Bake graham cracker crust and let cool.
Preheat oven to 325.
Whisk 1 T zest and yolks oh high for 4 mins or until thick and lightened.
Add sweetened condensed milk and beat on high for 3 mins.
On low speed, stir in lime juice just until combined.
Bake until 170.(Use the orange thermometer.)
Edges should be set and middle should jiggle.
Cool to room temp and refrigerate at least 6 hours.
Garnish with lime zest and whipped cream.
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