Butterless Lime Curd Mini Pies
Butterless Lime Curd Mini Pies

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, butterless lime curd mini pies. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Butterless Lime Curd Mini Pies is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Butterless Lime Curd Mini Pies is something that I have loved my entire life. They are fine and they look wonderful.

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

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