Creamy Key Lime Pudding

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Lime, zest
  • 3/4 cup Lime or key lime, fresh

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/4 cup Confectioners' sugar
  • 3/4 cup Granulated sugar

• Dairy

  • 5 tbsp Butter, unsalted
  • 3/4 Heavy cream

Found on bakerbynature.com

Description

Ingredients

• 1 tablespoon lime zest
• 3/4 cup fresh lime or key lime juice (I have included a link to the key lime juice I use inside the post)
• 3/4 cup granulated sugar
• 4 large eggs, at room temperature
• 5 tablespoons unsalted butter
• 3/4 heavy cream
• 1/4 cup confectioners sugar

Directions

• Fit a medium sized bowl with a fine mesh sieve; set aside.
• Combine the lime zest, lime juice, sugar, and eggs in medium saucepan. Add butter and bring mixture to a very controlled simmer – stirring almost constantly – over medium-low heat. Once the mixture has thickened – it should be able to coat the back of a metal spoon – remove from heat and pour through the sieve. Place bowl in the refrigerator for at least 2 hours.
• Once the pudding has chilled, whip the cream and confectioners sugar together in a stand mixer until stiff peaks begin to form. Fold the cream into the cooled pudding, stirring until completely combined.
• Eat at once or refrigerate until needed. Pudding will last up to 48 hours.

Nutrition