Another mini version of key lime pie

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I´m honestly not a big fan of key lime pie because it´s a little too sweet for my taste. Well anyhow my aunt has a wonderful lime tree in her garden and we decided to make some lime curd on top of homemade graham crackers. Oh my goodness it has a little sweetness which I love and the citrus taste makes it taste really refreshing and not heavy at all- amazingly delicious twist to key lime pie. You can always buy graham crackers but our recipe is pretty easy as well. We used some small glasses- crumbled up some graham crackers and layered them on our glasse´s bottom, then filled it up with lime curd and last we topped it with a teaspoon of whipped cream. A perfect dessert for any occasion and super sweet looking in glasses. Thank you Emily for the cute idea.

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Graham cracker recipe:

  • 150g brown sugar
  • 370 g flour
  • 1 tsp. baking soda
  • 100g butter frozen
  • a pinch of salt
  • 114 g honey
  • 5 tbs. milk
  • 2 tbs. vanilla extract

Combine the flour, brown sugar, baking soda, and salt in a food processor. Pulse to incorporate. Add the butter and pulse until well incorporated.

Whisk together wet ingredients: honey, milk, and vanilla extract. Add to the flour mixture until batter is smooth.

Topping:

  • 40g sugar
  • 1 tsp. cinnamon

Combine sugar and cinnamon in a small bowl. Roll out crackers on flour dusted working surface. Cut out squares using cookie cutters. Place crackers on parchment paper covered baking tray. Prick each cracker by using a fork and sprinkle with cinnamon sugar. Let them set in fridge for about 30 minutes so they will turn out flaky and crisp. Pre-heat oven to 180°C and bake for about 15 to 25 minutes until browned.

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Lime curd:

  • 1/2 cup sugar
  • 2 eggs, slightly beaten
  • 1 juicy lime, zest and juiced
  • 4 tbs. butter
  • 1 tsp. vanilla extract
  • 1,5 cups of heavy cream + a little bit for topping.

Combine sugar, eggs and lime zest& juice in a medium saucepan. Bring to a boil and whisk constantly 8-12 minutes until thick and smooth. Remove from heat whisk in vanilla extract and one tbs. of butter at a time. Strain into a bowl, cover it with plastic wrap (touching the curd) and refrigerate over night. Whip up heavy cream using an electric mixer and fold in the lime curd gently.

 

Prepare little glasses. Slightly crumble up graham crackers and layer on the ground of your glass, add 2-3 tbs. of lime curd on top and last but not least top with 1 tsp. of whipping cream. For a little color you can grate a lime zest on top.

Keep in refrigerator until serving.

Enjoy (:

N&N

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