Key Lime Dessert Cups
Ingredients
- Graham Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
- Pinch of salt
- Key Lime Filling:
- 1 can 14 oz sweetened condensed milk
- ¾ cup fresh key lime juice or regular lime
- 3 large egg yolks
- 2 tsp lime zest
- Pinch of salt
- Whipped Cream:
- 1½ cups heavy cream cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Garnish:
- Lime zest
- Lime slices
- Graham crumbs
- Mint leaves optional
Instructions
- Mix graham crumbs, sugar, melted butter, salt until resembles wet sand
- Spoon 2-3 tbsp into each cup, press firmly
- Refrigerate while making filling, at least 15 minutes
- Whisk condensed milk, lime juice, egg yolks, lime zest, salt for 2-3 minutes until smooth and thickened
- Remove cups from fridge
- Divide filling evenly among cups over crust
- Leave ½ inch at top for cream
- Tap cups gently to remove air bubbles, smooth tops
- Refrigerate at least 2 hours or overnight until set
- Just before serving, beat cold heavy cream with mixer on medium-high
- Once thickening, add powdered sugar and vanilla
- Beat to stiff peaks, don't overbeat
- Spoon or pipe whipped cream onto chilled cups
- Garnish with lime zest, lime slice, graham crumbs, mint
- Serve immediately or refrigerate up to 2 hours
Notes
- Fresh lime juice essential—not bottled
- Chill for a minimum of 2 hours for the filling to set
- Cold cream essential for whipping
- Don't overbeat cream—stop at stiff peaks
- Make cups without cream 24 hours ahead
- Store covered up to 3 days
- Freeze without cream up to 1 month
- Add whipped cream just before serving
- Regular limes work if there are no key limes
- Use clear cups to show layers
- Press crust firmly
- Eggless: use 2 tbsp cornstarch instead of yolks