Lime Pie Cups

Lime Pie Cups

Ingredients:

Crust:

2 graham crackers

2 Tbls butter

Lime Curd:

1/4 cup lime juice + 1/2 lime, squeezed

1 large egg
1 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.)