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Key Lime Pie Tassies

5 from 1 vote
Print Recipe
Servings 24 cookies

Ingredients
  

crust

  • 1/2 cup softened butter
  • 3 ounces cream cheese
  • 2 tablespoons sugar (I used Dixie Crystals)
  • 1 cup flour

filling

  • 2 egg yolks
  • 2/3 cup sweetened condensed milk
  • 1/4 cup freshly squeezed key lime juice (I used Melissa's Produce)

meringue

  • 3 egg whites
  • 1/4 cup sugar (I used Dixie Crystals)

Instructions
 

crust

  • Preheat oven to 350 degrees. Beat together butter, cream cheese and sugar. add flour to form a soft dough. Form into 24 balls.
    Chill for a few minutes. Press balls into ungreased mini muffin cups to fill bottom and sides. Bake cups for 9 minutes. Crust should just be beginning to brown.

filling

  • While crust bakes, prepare filling. Stir together egg yolks, sweetened condensed milk and key lime juice  Fill cups with about 1 teaspoon of filling. Bake for an additional 5 minutes.

meringue

  • Prepare meringue while filling bakes. Beat egg whites on medium speed until foamy., about 1 minute. Beat in sugar a little at a time, scrape down sides as needed. Turn up mixer to high and beat whites into stiff peaks.
    Top hot pudding with meringue. Be careful to completely cover top of tassies with meringue right up to the crust. Bake about 5 to 7 minutes until meringue browns and cookie is completely baked. Cool at room temperature before refrigerating.