Beth's Key Lime Cup Recipe | ENTERTAINING WITH BETH

Take out 7 graham crackers and put them in a Ziploc bag.

Seal the bag and crush the graham crackers with a rolling pin until they are crumbs.

Set the graham cracker crumbs aside.

In a large bowl, add 6 egg yolks.

Add 1/3 cup corn starch and 1/4 teaspoon salt to the egg yolks and whisk until you get a pale yellow paste.

In a large saucepan, add 1 1/2 cups of water, 3/4 cup sugar, and 1 tablespoon sugar.

Heat the water until the sugar dissolves and the water becomes transparent.

Slowly pour the sugar water into the egg mixture while whisking continuously to temper the eggs.

Return the egg mixture to the pan and heat on medium, stirring constantly until it thickens to a pudding-like consistency.

Once thickened, turn off the flame and remove the pan from the burner to prevent overcooking.

Add 2 tablespoons of butter and whisk until smooth.

Add 2/3 cup of lime juice and whisk until combined, noting that the mixture will thin out.

Transfer the mixture to a bowl and cover with plastic wrap pressed against the surface to prevent a skin from forming.

Refrigerate the lime curd until set.

In the bowl of an electric mixer, add 2 cups of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract.

Whip the cream until stiff peaks form.

Transfer the whipped cream to a pastry bag fitted with a piping tip.

Take out the Simply Baked cups and add 2 tablespoons of the graham cracker crust to the bottom of each cup.

Use an ice cream scoop to add one scoop of lime curd to each cup on top of the crust.

Top each cup with a mound of whipped cream from the pastry bag.

Garnish each cup with fresh lime zest and a lime wheel on top.

Place the cups on a cake stand and insert wooden spoons into each cup for serving.

Equipment Needed

Spice Level:

Allergens