Bet you can’t have just one! Serve warm or keep in the fridge for a week. 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. In the picture it looks as if the tart and crust come right up to the top of the pan, and even with my larger-volume pan this tart was FULL! This was easy to prepare. Step 6: Then pour into your mason jars or glass bowls. Canyon Ranch Reservation Booking Policies. 4 g. fiber. A few drops of rosewater bring a fresh aroma to the cooked custard filling. Just the thing to top off a heavy meal on a lighter, citrus note. Mix really well until the corn starch is dissolved and there are no lumps. You can serve this pudding warm (sounds good in the winter) or chill for at least 2 hours and serve it cold. 1 cup plus 2 tablespoons all-purpose flour, 3/4 stick (6 tablespoons) unsalted butter, softened, an 8-inch fluted tart pan (2 inches deep) with a removable bottom; pie weights or raw rice. When working with citrus, it's vital to use nonreactive equipment throughout—a stray aluminum whisk, pot, or sieve is all it takes to give the custard a harsh, metallic flavor. To Serve: Cool pie to room temperature, then cover loosely in plastic and refrigerate until no warmer than 60°F (16°C), about 3 1/2 hours. In a medium saucepan bring heavy cream, sugar, lime zest, and salt to a boil over medium heat. step. 2/3 cup juice = 3 limes. I used 3/4 cup of bottled Key Lime juice instead of fresh limes. Possets are essentially a mixture of heavy cream and sugar (or honey if you’re really traditional) that are boiled together and then mixed with citrus juice which through some scientific reaction produces a firm but creamy custard which is insanely delicious. This tempers the egg and prevents it from becoming a scrambled In another small bowl, beat egg whites on medium speed until soft peaks form. The ultimate homemade version of the classic green bean casserole, with fresh green beans, a rich mushroom sauce, and crispy fried shallots. Or, if you’re feeling extra creative, try making a homemade orange infused chocolate custard. Step 2: Then add the sugar to the pot and mix. This is much much better than lemon meringue pie. I made this for Christmas Day 2002 and eveyone raved. Do not over mix. Pour over a mesh strainer into a large measuring cup with a spout and discard the solid bits. Bake for 10 to 15 minutes, or until a toothpick inserted in the center comes out clean. I made this to include in a Key Lime Trifle back in June for Father's day, but this pudding would make a great dessert all by itself warm, cold, or even frozen as frozen custard or pudding pops. I like both results--for the shallower tart pan I reduce the oven temp by 25 degrees and keep an eye on the custard for the final fifteen minutes of baking; it doesn't take as long as the deeper pan. Take a couple of big spoonfuls (¼ to ½ cup) of the warm milk How on earth did they come up with a 8in 2in deep tart pan!? Grab it now while supplies last! 45 mg. carbohydrates. https://www.seriouseats.com/recipes/2018/01/lime-pie-recipe.html We reserve the right to delete off-topic or inflammatory comments. Note the recipe's instructions on filling the crust, it's clever and necessary! Nov 6, 2016 - Here is my simple recipe for thick and creamy Key Lime Pudding! You can zest and juice the limes right before making the pie, or do it up to 3 days in advance; combine and refrigerate in a nonreactive, airtight container until ready to use. Today I’m popping in to share a dessert that is cold, creamy, and outrageously refreshing. Print. This pie relies on the killer combo of citrus and dairy (think Creamsicle) for a mellow, sweet, and sour dessert. The cooking time for the crust is too long. We used a larger more shallow pan and the tart set up well. Do not over mix. Don't skip this The flavor and the look were great. Keywords: key lime posset pudding custard cups, What happens if I accidentally put the lime juice in before I boiled down the cream? In a medium saucepan, combine 2 cups milk and sugar. While this custard isn’t quite the same as a full-fledged key lime pie, it is BETTER and such a refreshing treat. Secondly, the filling was very loose and although I followed the directions to the letter. Crust was thick, tough, but still delish. If you are having difficulties posting a comment, try selecting Name/URL in the drop down box below (the URL is optional). I was wary of this recipe initially because every other custard recipe I've seen uses the yolks only, not whole eggs. Get these ingredients for curbside pickup or delivery! A crisp whole wheat crust gives the pie a hearty, graham cracker–like vibe. Games such as cool mathematics games is perfect for you to improve your strategic thinking. I'm quite disappointed. This recipe looks incredible! All the tips and recipes you need for the perfect barbecue. These Mini Eclairs with Lime Custard and Meringue Topping are half the size but ALL the flavor! These two-bite sized eclairs are definitely an easy to make yet impressive dessert to serve at a dinner party. Mandarin Mondays: Please Don't travel Over the Rai... Mandarin Mondays: For Your Text (The Chinglish Files), Mandarin Mondays: Watch Me (The Chilngish Files), Creative Commons Attribution-ShareAlike 3.0 Unported License. Prepare Swiss Meringue as directed, making a half or full batch depending on your own personal preference for meringue. I think the previous reviewer may be somewhat of a novice with tart or custards. 8. ★☆ Key Lime Pudding! If you use the graham cracker crust, bake the crust by itself first or it will float up into the pie. I'm not a new cook and this is not the first time I baked a tart of custard tart. We garnished our custard with whipped topping and crushed graham cracker crumbs for a truly Key Lime pie feel. My guests have always loved this tart. I found a 2" deep 8" diameter tart pan at B'way Panhandler in New York, but I've also made it in a more conventional 1" deep 10" diameter pan. that I am sure is not for everybody or to do everyday, but it was fun to try... Chinese New Year (which is actually called Spring Festival in China) festivities are underway here. Strain if necessary/desired to remove any lumps. If you see something not so nice, please, report an inappropriate comment. Everyone needs a go-to dessert recipe to keep on hand for impromptu guests and last-minute cravings, and this simple 5-ingredient Key Lime Pie Custard is sure to be a hit! I find they always take more time in the oven. Other times success varied on oven temp being too hot. Ingredients. Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. I increased the crust ingredients by 50% so that I would have more than enough for the pan and I'm glad I did. Bake for 10 to 15 minutes, or until a toothpick inserted in the center comes out clean. Then add in the eggs and the Young Living Lime Vitality EO. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Pour into five ungreased 6-oz. But since basically only five people in the United States know what a posset is, I’ve decided to add “Pudding Cups” to my recipe so that people know what they are looking at. This simple 5-ingredient Key Lime Pie Custard comes together fast with just a few staples and one creative ingredient, Young Living’s Lime Vitality Essential Oil. Pour into 8 individual custard dishes. Excellent, easy crust. Make a double batch if you’re serving true lime lovers Happy Saturday, friends! Just before serving, remove side of pan. We may earn a commission on purchases, as described in our affiliate policy. Key Lime Meets Lemon Meringue in This Citrusy Cream Pie, Baked Brie en Croûte With Thyme and Fig Jam, Classic Italian-American Stuffed Shells With Ricotta and Spinach, The Ultimate Homemade Green Bean Casserole, Gâteau Invisible Is French for Apple Cake That Disappears Quickly. egg when adding it into the hot milk. This is a delicious recipe. I agree with the disbelief on pan size--I had enough filling for two 8 1/2 in.