Butterless Lime Curd Mini Pies
Butterless Lime Curd Mini Pies

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, butterless lime curd mini pies. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Butterless Lime Curd Mini Pies is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Butterless Lime Curd Mini Pies is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook butterless lime curd mini pies using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Butterless Lime Curd Mini Pies:
  1. Prepare 6-8 ready-bake mini pie shells (depends how full you want them)
  2. Take 1/2 cup lime juice (fresh is best, but bottled is fine)
  3. Prepare zest of 2 limes
  4. Prepare 3 large egg yolks
  5. Make ready 2 large whole eggs
  6. Make ready 3/4 cup granulated white sugar
  7. Get 1 pinch salt
  8. Get ~ Optional fresh whipped cream
  9. Take 1/2 cup heavy whipping cream
  10. Take 2 tbs powdered sugar
  11. Take dash vanilla
Instructions to make Butterless Lime Curd Mini Pies:
  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. ;)

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