Key Lime Pie Mini Dessert in 30 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, sea salt, and melted butter. Stir until the mixture resembles wet sand.
3. Divide the mixture into the 12 liners and press down firmly. <small>Note: Packing it tightly prevents the base from falling apart later.</small>
4. Bake the crusts for 5 minutes until fragrant and slightly golden. Let them cool while you make the filling.
5. In a medium bowl, whisk 4 egg yolks and 1 tbsp lime zest until smooth and pale yellow.
6. Pour in 14 oz sweetened condensed milk and whisk until fully incorporated.
7. Slowly pour in 0.5 cup lime juice while whisking gently. The mixture will noticeably thicken.
8. Divide the lime custard evenly among the par baked crusts.
9. Slide back into the oven for 10 minutes until the edges are set but the centers still jiggle slightly.
10. Let the tin cool to room temperature, then refrigerate for at least 3 hours until the filling is firm and cold.