I can’t say enough how Key Lime Pie is one of my favorite deserts! It’s tart but a little sweet. Creamy but a little crunch. Perfect right!? Well I wanted something for a party that would look a little more impressive, but was still fairly easy to make. This recipe is easy, but the tricky part is having patience. You need the custard layer to set before you top it with the key lime curd. Some special equipment is needed, and that is 12 shot glass size glasses or 6 stemless wine glasses. The key is clean and transparent glasses so you can show off your hard work in the for of a 2 crisp clean layers! I would recommend making them the night before so you don’t feel rushed and they completely set. Make these beautiful deserts for your next dinner party or barbecue to really impress the friends and family! Enjoy!
12 Shortbread Cookies
1/3 Cup Toasted Macadamia Nuts
2 Cups Heavy Cream
6 Egg Yolks
1/3 Cup Sugar
1/8 Teaspoon Salt
1 Teaspoon Vanila Bean Paste
Key Lime Curd:
3/4 Cup Fresh Squeezed Key Lime Juice
2 Teaspoons Lime Zest
1 Cup Sugar
6 Egg Yolks
6 Tablespoons Butter Cut In To Pieces
1 Cup Heavy Cream
1 Tablespoon Sugar
1) Set out the 6 large or 12 small glasses.
2) Using a food processor or manual means, like a knife, crush the shortbread cookies and divide evenly in to the bottom of glasses.
3) Use the same method to crush the toasted macadamia nuts and then set aside for later.
4) Using a sauce pan heat cream for custard on medium heat until simmering. In the mean time whisk egg yolks, sugar, salt, and vanilla bean paste. Once cream is simmering very slowly pour cream over egg yolk while whisking at the same time. Never stop whisking. If this is too hard the take a ladle and spoon the cream over while whisking. Return mixture to the saucepan and on medium low heat whisk until mixture has thickened. It should stick to the back of a spoon. Let the mixture cool for 10 minutes.
5) Very slowly spoon the custard in to the glasses over the crumbled shortbread cookies. Do your best to make sure each glass receives an even amount. Place on a tray and refrigerate for 30 minutes.
6) While custard is setting make the lime curd. In a sauce pan on medium heat combine lime juice and sugar until sugar is melted. Whisk egg yolks and lime zest. Gently pour heated lime juice mixture over the egg yolks while whisking at the same time. Use label method if needed. Return to sauce pan and on medium low heat incorporate butter one piece at a time. Make sure each piece of butter is fully melted before adding the next. Once all the butter is incorporated, continue to constantly mix with the heat on medium low for another 10 minutes or until mixture is thickened and starting to bubble. Remove from heat and let cool for 10 minutes.
7) Remove custards from the fridge and very slowly and gently spoon the lime curd over the custard. Moving slow is your friend here. Once evenly distributed return to the fridge. From here let them sit for at least 2 hours and best overnight.
8) For the whipped cream combine heavy cream and sugar in a bowl, and either by hand or electric mixer beat until stiff peaks have formed. Place in a pastry bag or large ziplock bag, and set aside in the fridge until ready to serve.
9) When ready to serve remove everything from the fridge. Make a small snip in the corner of the bag and pipe whipped cream on top of the lime curd. Lastly, generously sprinkle the chopped macadamia nuts over the top. Serve and enjoy!
Notes: To make things even easier you can go in to the juice section of the grocery store and buy a jar of unsweetened lime juice instead of juicing the limes yourself. If you have an accident and your custard curdles a little while you are cooking it down, you can save it by running it through a fine mesh strainer and using a rubber spatula to get it smooth.