Cousin Vicki's Lime Tarlets

This recipe is from a friend from my childhood.  She uses lemon juice for a lemon filling, but for this one we used lime juice.  Definitely delicious.  You can fill mini pie shells, meringues, or eat it plain as a custardy pudding. 

Mix in heavy sauce pan:

dash of salt
1/4 cup+ 1T. cornstarch
1 1/2 cups boiling water
1 cup sugar
cook over low heat stirring until thick

In a separate bowl:
3 egg yolks
1/4 cup lemon juice
2 T. lemon zest
Blend together

Add 1/4 of hot mixture to yolk mix, then pour back into hot mix.  Stir constantly (about 10 minutes) or until smooth and thickened.  Stir in 2 T. butter and spoon into mini-pastry shells.