Learn how to make my deconstructed Key Lime Pie recipe. A Key Lime cup! Much easier and just as delicious!
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BETH’S KEY LIME CUP RECIPE
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!