Beth’s Key Lime Cups

Beth’s Key Lime Cups

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Makes 8 in the Simply Baked Cups

7 Graham Crackers
6 egg yolks
1/3 (40 g) cup cornstarch
¼ (1.25 ml) tsp salt
1 ½ cup (350 ml) water
¾ cup (150 g) + 1 tbsp (13 g) sugar
2 tbsp (30 g) butter
2/3 cup (160 ml) fresh lime juice (about 3 large limes)

2 cups (475 ml) heavy cream
2 tbsp (13 g) powdered/confectioners/icing sugar
1 tsp vanilla (5 ml)

2 whole limes for garnish (wheels and zest)

Place graham crackers in a zip lock bag and seal it. Then whack the bag with a rolling pin, crushing up the crackers to form a fine crumb. Set those aside.

In a medium saucepan heat of water with sugar until sugar is dissolved.

Meanwhile in a large heat safe bowl, crack in 6 egg yolks. To that add cornstarch (cornflour) and salt. Mix together until a pale yellow paste forms.

Then slowly add the hot sugar water to the egg mixture in a steady stream whisking all the while until a thin egg mixture forms. Pour this mixture back into the sauce pan and cook on medium flame, while stirring frequently.

In just a few minutes the mixture will thicken up and start to resemble a pudding. Once you achieve a pudding consistency. Remove your pan from the burner, place on a cool burner, pop in the butter and stir and then add the lime juice and stir until thinned out and smooth.

Immediately transfer your mixture to a clean heat safe bowl (otherwise it will continue to cook and thicken in the sauce pan! If that happens thin back out with more butter and if still too thick you can add more lime juice or a little water.

Place some plastic wrap on top of lime curd, touching the surface so a skin does not form, and refrigerate.

To make the whipped cream topping place all ingredients in an electric mixer and whip until stiff peaks form. Transfer to a pastry bag, fitted with your favorite tip. Refrigerate cream.

NOTE: Everything up until this point can all be done the day before serving.

The day of serving, assemble your cups.

Lay out 8 of your baking cups (you can also use any decorative glass too). Place 2 tbsp (30 ml) of crumbs in the bottom of each cup. Then with an ice cream scooper, place lime curd on top. It fill about ¾ of the way full.

Then pip your whipped cream on top in a counter clockwise circular fashion creating a little mound. You can pop these in he fridge several hours before serving.

Moments before serving, garnish with fresh lime zest, and a thinly slice lime wheel on top. Place spoons inside each cup. Et voila!

View Comments (11)


  1. Catherine

    January 29, 2016 at 4:12 am

    Thank you so much Beth. I made 20 of these for my nephew at his birthday
    party and it was a hit. Everyone thinks they are adorable and delicious. By
    the way do you have any recipe for cinnamon rolls? Love you:)) xxx

  2. Gazmend Nanaj

    January 29, 2016 at 4:12 am

    wat can i use instead of gram ckrackers other cookie

  3. Nisaamota

    January 29, 2016 at 4:12 am

    Beth can videos oatmeal crackers

  4. Genevieve Winston

    January 29, 2016 at 4:12 am

    Those look so good :D

  5. ChocolateMocha

    January 29, 2016 at 4:12 am

    These look absolutely delicious and adorable. Thanks for sharing! 🙂 I
    will definitely make these for my family to try

  6. Ken R

    January 29, 2016 at 4:12 am

    You really nailed this one. I love it :D

  7. Dana Yu

    January 29, 2016 at 4:12 am

    These are so cute

  8. Katrina B

    January 29, 2016 at 4:12 am

    Are the eggs raw?

  9. ItsJennifer .D

    January 29, 2016 at 4:12 am

    So creative and fresh :)

  10. Tashana & Tasheka Campbell

    January 29, 2016 at 4:12 am


  11. Amelia Bee

    January 29, 2016 at 4:12 am

    Hmmmm. I’d probably add butter and a sprinkle of sugar to the graham
    cracker to make it a legit crust, and let the curd thicken up a bit or
    perhaps add some cream cheese to give it more body and make it seem more
    pie-like. But other than that, I love this! I’m considering using ’em for
    my wedding reception…hmmmmm…

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