2 cups Triple Ginger Snaps crumbs
2 tablespoons sugar
1/2 cup butter, melted
zest of 2 limes
4 egg yolks
2 (14-ounce) cans sweetened condensed milk
3/4 cup lime juice
1 tablespoon tequila (optional)
Preheat oven to 350°F. Mix together the cookie crumbs, sugar, salt, and melted butter. Press into an 8- or 9-inch tart pan with a removeable bottom. Place on a baking sheet (in case some butter leaks out). Bake 8 to 10 minutes. Cool to room temperature.
Whisk the lime zest and egg yolks together. Whisk in the sweetened condensed milk, lime juice, and tequila (if using). Set aside a few minutes until slightly thickened. Pour into the prepared crust and bake 20 minutes. Cool to room temperature, then chill well, about 3 hours in the refrigerator.
I Love Trader Joes Cookbook