Beth’s Key Lime Cups

Beth’s Key Lime Cups

How To Grow Lemons
Winter Garden Tour
Lemon Pound Cake Recipe
Garden Vlog: Apricot Blossoms!

Carrot Cake Cupcakes
Chicken Dijon with Asparagus
Lemon Bundt Cake
Lemon Poppy Seed Muffins
Lemon Ricotta Pancakes with Raspberry Sauce
Foolproof French Macarons
Raspberry Cheesecake
Strawberry Shortcake Cupcakes
Chocolate Pot de Creme
Strawberry Ice Cream Baskets
Creme Brulee
Elegant French Toast
Coffee Cake
Foolproof Crepes

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)


Leave a Reply

Your email address will not be published.


More in Dessert

Lemon Poppy Seed Cookies | Ep. 1322

thecookerybookNovember 25, 2023

Raspberry Thumbprint Cookie + Cookie Exchange Ideas!

thecookerybookNovember 24, 2023

Citrus Pavlova | Ep. 1326

thecookerybookNovember 21, 2023

Croissant Bread Pudding with Raisins and Caramel Sauce

thecookerybookNovember 19, 2023

French Silk Pie Recipe | Ep. 1332

thecookerybookNovember 17, 2023

The Kitchen Sink Cookie (The MOST Addictive Cookie Recipe!)

thecookerybookNovember 14, 2023

Raspberry Cheesecake Danishes | Ep. 1336

thecookerybookNovember 13, 2023

How to Make Cookie Dough Dip

thecookerybookNovember 9, 2023

Peach Tarte Tatin Recipe

thecookerybookNovember 9, 2023