Butterless Lime Curd Mini Pies
Butterless Lime Curd Mini Pies

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, butterless lime curd mini pies. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Butterless Lime Curd Mini Pies is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Butterless Lime Curd Mini Pies is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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. Make ready 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. Make ready 3 large egg yolks
  5. Get 2 large whole eggs
  6. Prepare 3/4 cup granulated white sugar
  7. Make ready 1 pinch salt
  8. Take ~ Optional fresh whipped cream
  9. Get 1/2 cup heavy whipping cream
  10. Take 2 tbs powdered sugar
  11. Take dash vanilla
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. ;)

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