Instructions

For the Crust:

1. Preheat oven to 350 degrees.
2. Heavily spray the rim and inside of each muffin cup with non stick cooking spray.
3. Place each square into a mini muffin cup.
4. Bake for 15 minutes.
5. While the cookies are still HOT dip the end of a wooden spoon into sugar and carefully make a well in the cookie making sure a hole in the bottom of the dough is not created.
6. Sprinkle with sugar.
7. Bake for an additional 5 minutes.
8. Cool completely in muffin pan.
9. When cooled pop out of muffin cups.
10. These can be frozen until the day of your event.

For the Filling:

1. In a medium saucepan stir together the sugar, cornstarch, lime juice, water and the butter.
2. Cook and stir over medium heat until thickened and bubbly (about 2 minutes).
3. Gradually stir about half of the hot lime mixture into the egg yolks while whisking. Return egg yolk mixture to the saucepan along with the remaining lime mixture that was left in the pan.
4. Bring to a gentle boil, reduce heat.
5. Cook and stir for 2 minutes; add a few drops of the optional green food coloring and stir.
6. Transfer to a small bowl.
7. Cover surface with plastic wrap; chill until needed.
8. Fill cookie cups with filling and top with lime zest.