Whipped Key Lime Curd Tarts
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Pie
Keyword: cooking, Dessert, food, recipe
Servings: 12 mini pies
Author: Barbara Schieving
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Lime Curd
- ½ Cup sugar
- 2 whole eggs
- 2 egg yolks
- the juice from 10 key limes about ⅓ cup
- the zest from 4 key limes
- 6 Tablespoons butter
Pie Filling
- 1 ¼ cups key lime curd
- 1 ¼ cups whipping cream
- 1 teaspoon vanilla
- 2 Tablespoons sugar
Lime Curd
Place the sugar, whole eggs, egg yolks, juice and zest in a medium pan and whisk to combine.
Heat and continue to constantly whisk until the mixture turns pale and thickens to a soft jam-like consistency (about 5 minutes).
Remove from heat and whisk in the butter. Cool completely before refrigerating. Store in jars or an airtight container for up to one month.
Pie Filling
Whip the cream until it thickens (about 5 minutes) then add the vanilla and sugar. Continue beating until soft peaks form.
Fold the lime curd in with a rubber spatula and fill desired shells/crusts.
Chill 2 hours then top with additional whipped cream if desired. Allow to come to room temperature for 10 minutes before serving.