How to Prepare Perfect Butterless Lime Curd Mini Pies

Butterless Lime Curd Mini Pies. And look what turned up in my kitchen. Why not call it "amazing tart and sweet velvet goodness on the tongue"? 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.

I have done it with lime, orange, and grapefrut as well. Spread on top of Passover sponge cake or eaten with a spoon, it is sooo good! They're velvety, slightly sweet, quite tart and the perfect topping for a wire variety of baked goods. You can have Butterless Lime Curd Mini Pies using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Butterless Lime Curd Mini Pies

1. You need 6-8 of ready-bake mini pie shells (depends how full you want them).
2. It's 1/2 cup of lime juice (fresh is best, but bottled is fine).
3. It's of zest of 2 limes.
4. It's 3 of large egg yolks.
5. Prepare 2 of large whole eggs.
6. It's 3/4 cup of granulated white sugar.
7. Prepare 1 pinch of salt.
8. It's of ~ Optional fresh whipped cream.
9. Prepare 1/2 cup of heavy whipping cream.
10. Prepare 2 tbs of powdered sugar.
11. It's dash of vanilla.

I am not going to claim that this is the best use for a curd because I still think that my spoon is the finest vehicle, but it is a darn nice way to eat it. Nothing taste better than key lime pie made with fresh key limes. This one is really tasty and super simple to make. These bite-sized mini lemon meringue pies are a charming and adorable dessert for a springtime or Mother's Day tea party!

Butterless Lime Curd Mini Pies step by step

1. Pre-bake pie shells according to package directions. While they are baking begin your lime curd..
2. 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)..
3. 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..
4. 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..
5. 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..
6. 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..
7. 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. ;).

You can use homemade or store-bought lemon curd. Pour the filling evenly into each crust. These mini lime cheesecakes fit the bill just perfectly. Just use my favorite lemon curd recipe, subbing lime for lemon in equal measure. If you want to amp up the green color a little bit, just the eensiest, weensiest speck of Leaf Green gel paste will get you there.

Subscribe to receive free email updates: