Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, butterless lime curd mini pies. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
See great recipes for Butterless Lime Curd Mini Pies too! I've made lime curd a few times based on a recipe I originally found online, but have modified it to improve its structure and flavor each time I've made it. The easiest lime curd gets made ahead of time so you don't have to worry about getting the timing just right for these sweet-tart pies.
Butterless Lime Curd Mini Pies is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Butterless Lime Curd Mini Pies is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have butterless lime curd mini pies using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Butterless Lime Curd Mini Pies:
- Take 6-8 ready-bake mini pie shells (depends how full you want them)
- Get 1/2 cup lime juice (fresh is best, but bottled is fine)
- Prepare zest of 2 limes
- Make ready 3 large egg yolks
- Get 2 large whole eggs
- Get 3/4 cup granulated white sugar
- Get 1 pinch salt
- Get ~ Optional fresh whipped cream
- Take 1/2 cup heavy whipping cream
- Make ready 2 tbs powdered sugar
- Get dash vanilla
Spoon the key lime curd evenly into the mini graham cracker crusts. Press a small piece of plastic wrap on top of each pie, directly on. I make a curd very similar to this , it is lovely! I have done it with lime, orange, and grapefrut as well.
Steps to make Butterless Lime Curd Mini Pies:
- Pre-bake pie shells according to package directions. While they are baking begin your lime curd.
- Use a zester or grater to zest 2 limes, careful not to get any of the white pith. Juice enough limes to get 1/2 cup of juice (about 4-6 depending on size).
- In a small bowl beat together whole eggs and egg yolks. In a medium saucepan off heat stir together lime juice, lime zest, sugar, beaten eggs, and salt until smooth.
- Turn on heat to medium low and cook mixture, stirring constantly until thickened, about 10 minutes. Do not allow to come to a simmer and do not allow to sit or you chance scrambling the eggs.
- Curd is thick enough when it coats the spoon and a swipe of your finger leaves a stripe, as pictured. Turn off heat, cover and let cool 20 minutes.
- Stir lime curd and spoon into prepared crusts, spreading out to fill evenly. Refrigerate uncovered (this forms a nice skin on top) at least 2-4 hours. Serve chilled.
- Add whipped cream if desired: In a chilled bowl of a stand mixer equipped with a wisk attachment add cream, powdered sugar, and vanilla. Wisk on medium speed until stiff peaks form, careful not to over whip so you don't make butter. ;)
This Eggless Butterless Lemon Curd is a popular fruit based spread, used as a topping or served as a side for bread and scones. The most popular one is the lemon curd which is widely employed in pies and tarts. It's also a great replacement for jam and preserves. See more ideas about Mini lemon meringue pies, Lemon meringue pie, Meringue pie. These mini key lime pies are everything we love about classic key lime pie baked in individual servings.
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