This dessert has it all--crunch from the graham cracker crust, zest and tang from the lime curd, and creamy, sweet lightness from the cream. I had found a recipe for lime curd that I wanted to try, but what I really wanted was key lime pie. Not having the necessary ingredients on hand (namely key limes), I decided to give lime pie a try with the aforementioned lime curd. While the initial effort was a bit tart (don't worry, the recipe was edited to reflect that!), it was still super yummy and hit the spot. This was a fun spring dessert, and I will be making it again soon!
Mini Lime Curd Tarts
3 graham crackers, crushed to crumbs
2 tsp sugar
1 1/2 Tbs butter, melted
Lime Curd: 1/2 cup fresh squeezed lime juice
3/4 tsp lime zest, finely minced
3 egg yolks
1 whole egg
1/4 cup honey
2 1/2 Tbs butter, cubed
Fresh whipped cream or cool whip and additional lime zest to serve.
To prepare crust, combine 3 Tbs cracker crumbs and 1 tsp sugar in each of two (6 oz) ramekins. Pour butter over each, dividing evenly. Stir together until all crumbs are moistened, then press firmly into bottom of ramekin.
Bring one inch of water to boiling in a 2 quart saucepan; reduce heat to a simmer. Combine lime juice, zest, eggs and honey in a heat-proof bowl. Place bowl over saucepan. Cook and stir until thickened and the texture of mayonnaise. Remove from heat, stir in butter pieces until melted and combined. Pour over crust in prepared ramekins. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Cool in refrigerator for 3 hours.
Garnish with whipped cream (I use cool whip because my girls are lactose intolerant, so I don't keep whipping cream in the house) and additional lime zest if desired.
Yield: 2 servings
Source: adapted from Joy the Baker