Preheat oven to 350 degrees.

Spray a 24 mini muffin pan with non-stick baking spray.

Roll each separate cookie into a ball and place in the bottom of each muffin tin.

Bake cookies for 10-12 minutes or until golden brown. Remove cookies from oven and gently press a spoon in the center of each baked cookie to make the shape of the cup.

After 10 minutes, gently remove cookie cups from the muffin pan and place on a cooling rack until completely cooled.

Whisk together egg yolks, key lime juice, sweetened condensed milk, and pure vanilla extract.

Pour into a medium sized pot and saute over medium to low heat to cook through the eggs.

Keep on heat and stir for 12-14 minutes until nice and warm. Remove and allow to cool.

Fill a ziploc bag with snipped side or piping bag with key lime curd mixture.

Pipe key lime curd into direct centers of each cookie cup until filled.

Next garnish with whipped cream and lime zest and refrigerate for at least one hour and serve.