Best 5 5 Ingredient Key Lime Custard Recipes

CREAMY KEY LIME PUDDING

Steps:

• Fit a medium sized bowl with a fine mesh sieve; set aside.
• Combine the lime zest, lime juice, sugar, and eggs in medium saucepan. Add butter and bring mixture to a very controlled simmer - stirring almost constantly - over medium-low heat. Once the mixture has thickened - it should be able to coat the back of a metal spoon - remove from heat and pour through the sieve. Place bowl in the refrigerator for at least 2 hours.
• Once the pudding has chilled, whip the cream and confectioners sugar together in a stand mixer until stiff peaks begin to form. Fold the cream into the cooled pudding, stirring until completely combined.
• Eat at once or refrigerate until needed. Pudding will last up to 48 hours.

FRESH LIME CURD

Steps:

• Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
• Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.

INDIVIDUAL KEY LIME PIES

Steps:

• For the lime curd: Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts. Beat the eggs, add to the saucepan and stir until combined. Bring to a simmer. Stir constantly and cook until the mixture is a thick and creamy consistency, 5 to7 minutes. Pass through a mesh strainer. Chill for 2 hours in the fridge.
• For the crust: Add the sugar and graham crackers to a food processor. Pour in the melted butter and pulse to combine.
• For the topping: Whip the cream with the sugar until stiff.
• To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd. Top with the whipped cream mixture and garnish with lime zest.

5-INGREDIENT KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Process graham crackers in a food processor; the finer the crumbs, the more the crust will stick together. Transfer to a bowl and mix with melted butter. Press and mold mixture into a 9-inch pie pan.
• Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and let cool for 15 minutes. Leave the oven on.
• While the crust is cooling, combine condensed milk and egg yolks in a bowl; whisk until fully blended and no yolks are visible in the mixture. Slowly pour in Key lime juice while stirring until combined. Pour into the cooled crust.
• Return to the oven and bake until filling is firm to the touch and only slightly jiggly in the center, 10 to 15 minutes. Cool to room temperature before serving.

LIME CUSTARD TART

Steps:

• Make crust:
• Pulse together all crust ingredients in a food processor or beat with an electric mixer until a dough forms. Press dough evenly onto bottom and up side of tart pan with floured fingers. Chill shell until firm, about 30 minutes.
• Preheat oven to 350°F.
• Line shell with foil and fill with 1 inch of pie weights, then bake in middle of oven until edge is pale golden, about 22 minutes. Carefully remove foil and bake shell until edge is golden and bottom is pale golden, about 20 minutes more. Cool completely in pan on a rack.
• Make custard:
• Reduce oven temperature to 300°F.
• Mix together all custard ingredients in a bowl with a whisk (do not beat) until just combined. Set tart shell (in tart pan) in a shallow baking pan and pour three fourths of custard into shell. Carefully put tart in middle of oven and pour remaining custard into shell with a small cup.
• Bake tart until just set in center, about 1 hour. Cool tart completely in tart pan on rack, then chill, covered, until cold, at least 2 hours. Just before serving, remove side of pan.