Butterless Lime Curd Mini Pies
Butterless Lime Curd Mini Pies

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, butterless lime curd mini pies. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Butterless Lime Curd Mini Pies is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Butterless Lime Curd Mini Pies is something which I’ve loved my whole life. They’re nice and they look fantastic.

This Eggless Butterless Lemon Curd is a popular fruit based spread, used as a topping or served as a side for bread and scones. The most popular one is the lemon curd which is widely employed in pies and tarts. It's also a great replacement for jam and preserves.

To begin with this particular recipe, we must prepare a few components. You can have butterless lime curd mini pies using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Butterless Lime Curd Mini Pies:
  1. Take 6-8 ready-bake mini pie shells (depends how full you want them)
  2. Make ready 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. Get 2 large whole eggs
  6. Get 3/4 cup granulated white sugar
  7. Make ready 1 pinch salt
  8. Make ready ~ Optional fresh whipped cream
  9. Prepare 1/2 cup heavy whipping cream
  10. Get 2 tbs powdered sugar
  11. Take dash vanilla

Spread on top of Passover sponge cake or eaten with a spoon, it is sooo good! 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. Mini Raspberry and Lemon Meringue Tarts Sable Pastry Lemon Pie. Lemon Macarons Lemon Curd and Meringue Kisses by Cupcake Savvy's Kitchen.

Steps 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. ;)

These bite-sized mini lemon meringue pies are an adorable dessert for a springtime or Mother's Day tea party! Use homemade or store-bought lemon curd. You can cut and bake the mini pie shells and make the lemon curd days ahead. Then the day of all you have to do is spoon in the curd, whip up. See more ideas about Recipes, Food, Dessert recipes.

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