KEY LIME MINI DESSERTS~ FromStoneGagble's kitchen

4 egg yolks

1 can sweetened condensed milk

1/2  cup fresh squeezed lime juice, DIVIDED

1 drop green food coloring

1/2 cup sour cream

1 TBS lime juice

6 heaping TBS confectioner's sugar

1/2 tsp grated lime zest

2/3 package Pepperige Farm  lemon shortbread cookies OR citrus snowball cookies

2 TBS melted butter

1/2 cup cold heavy cream

1 packet Whip It~ optional

1 TBS confectioner's sugar

lime zest and mint  for garnish

Beat egg yolks using a mixer for about 3 minutes. Add 1 can of sweetened condensed mild and beat another minute. Transfer the mixture into a medium size saucepan and heat over medium, stirring constantly.  Add 1/2 cup lime juice. Continue to stir.

Cook until it gently boils. Reduce heat to a simmer and cook for 8-10 minutes. Remove from heat when thick . Stir in 1 drop of green food coloring and mix thoroughly.  Cool completely. When the mixture is cooled, spoon into a zip-type bag. Set aside

In a small bowl add sour cream, lime juice, sugar and lime zest. Mix well. Put mixture into a zip-type bag. Set aside.

Crush cookies in a zip-type bag. Transfer them to a bowl and add melted butter. Incorporate butter.

To Assemble:

Put 1/2 of the cookie crumbs into the bottom 4 mini dessert bowls. Snip the corner off of the bag that hold the key lime mixture and squeeze 1/4 of it into each bowl. Doing this makes sure the layers don't get messy and look pretty from the outside of the glass.

Top the key lime mixture with the remaining cookie crumbs.

Snip the corner from the sour cream mixture, be careful the mixture is runny, and divide it between the 4 dessert glasses.

In a large deep bowl add the heavy cream and Whip It (optional). Beat with an electric mixture until soft peaks form. Add 1 TBS confectioner's sugar and continue to beat until stiff peaks form.  Put in a pastry bag fitted with a large round tip and swirl on the top of each mini dessert. If you do not have a pastry bag, just carefully spoon onto each dessert.

Garnish with lime zest, mint or edible flowers.  Keep refrigerated.