Zested Lime Curd Pie
Makes: One 9-inch single-crust pie (6 to 8 slices) or four 5-inch single-crust teeny pies
Prep time: 30 minutes • Setting time: 2 to 4 hours • Total time: 4 hours 30 minutes
From author Teeny Lamothe: When I started this whole business of pie baking I was determined to make the perfect Key lime pie. However, when I looked up a few recipes here and there I noticed that all of them called for sweetened condensed milk. And while I don’t begrudge anyone their condensed-milk Key lime recipes, I wondered if there wasn’t a fresh alternative. I began searching for recipes for curd, hoping a tart lime curd could come close to competing with the typical condensed-milk filling. I came across Ina Garten’s lime curd recipe, and after adapting it slightly to suit my pie needs, I had a vibrant green curd to test on discerning taste buds. And you know what? We like it better. The lime curd is just tart enough, the small flecks of zest are adorable, and nestled into a sweet graham cracker crust it tastes just like Key lime pie.
- 4 large eggs
- 1½ cups granulated sugar
- ¼ teaspoon salt
- ½ cup freshly squeezed lime juice
- 1 tablespoon freshly grated lime zest
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 prebaked 9-inch Graham Cracker Crust (see recipe)
- Homemade Whipped Cream, for serving (optional)
1. Make the lime curd: Place the eggs in a medium saucepan and whisk to combine. Add the sugar, salt, lime juice, and zest, whisking to combine after each addition.
2. Add the butter and whisk constantly over medium heat until the butter melts and the mixture begins to develop body and thicken, 5 to 10 minutes. (Watch closely to make sure the mixture doesn’t boil, which can cause it to separate.) Immediately remove it from the heat and pour it into the prebaked graham cracker crust.
3. Let the pie sit at room temperature to set and cool completely, at least 1 hour. Refrigerate the pie, uncovered, until you are ready to serve. Serve with or without whipped cream, whatever you prefer.
Note: Zested Lime Curd Pie will keep for 2 to 3 days, covered, in the refrigerator.
Make ’Em Teeny Pies: Prepare and prebake the crusts in four 5-inch teeny tins as directed. In step 2, divide the filling among the crusts, and proceed with the recipe as directed.
For more recipes like this one, make sure to check out Teeny’s Tour of Pie!