Lime Pie Cups
Ingredients:
Crust:
2 graham crackers
2 Tbls butter
Lime Curd:
1/4 cup lime juice + 1/2 lime, squeezed
1 large egg1 large egg yolk
1/4
cup
sugar
2.5 Tbls
butter, room temperature
1/6 teaspoon
unflavored gelatin
1/4
cup
chilled whipping cream
Crust:
Crush graham crackers, divide into two ramekins. Pour butter into each and stir. Refrigerate until Lime curd is ready.
Lime Curd:
Set a strainer over a small
bowl; set aside.
Stir lime juice, egg, egg yolk, and sugar together in
another small bowl. Set bowl over a small saucepan of gently simmering
water (do not allow bottom of bowl to touch water). Whisk until mixture
has thickened, the whisk leaves a path when lifted from curd, about 15-20 minutes. Add butter to
curd, one Tbsp. at a time, whisking to blend between additions. Strain
curd into prepared bowl. Press with spoon or spatula directly onto surface of
curd. Chill until cold, 1-2 hours.
Sprinkle gelatin over 1 Tbl
water in a small bowl; let stand until gelatin is soft, about 5-8
minutes. Using an electric mixer, beat cream until soft. Add
gelatin mixture; continue beating cream until just before firm. Fold whipped cream into lime curd.
Pour lime curd into ramekins and put in fridge to chill. You can also place in the freezer for a much colder desert.
(Edited this version of Lime Pie from Bon Appetit.)
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