Again, I did not use eggs for this recipe. Yours may vary by a couple minutes more or less. I will say that everybody’s oven temperature is different. Baking time for the filling? Only 7 minutes. I turned the temperature down to 350° F, instead of 375° F. Once the crust was cooled, I poured the filling onto the top of the crust and put it into the oven. I actually prepared my filling while the crust was in the oven. The next step is to prepare your filling. Take the pan out of the oven and let the crust cool for a few minutes. You will notice that the edges will start to turn brown first and that is usually a sign that the crust is ready. After I pressed the crust into the little pans, I put them in my preheated oven at 375° F/190° C for 5 minutes. Using the mini individual pans (heart and square shaped) saved me a lot of time in the kitchen too.
It was so easy mixing these three ingredients to make the crust. I only needed six graham crackers that I crushed up in my blender, two tablespoons of melted butter and sugar. The crust’s edges will start to turn light brown when they are ready to be removed from the oven.A cupcake tray works well in place of miniature pans.It is easier to zest the outer part of the lime before extracting the lime juice.
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