For labor day we had a cookout. I was in charge of desserts so I opted to make vanilla almond cupcakes using this recipe and mini key lime tarts. Try to keep up because here it gets a bit confusing. Amidst the craziness that has been my life for the past few weeks, I somehow managed to mix up which recipe I had decided to use so mid-way I changed recipes.
The key-lime curd was made from a recipe found at bonappetite.com
Key Lime Curd
- 3 large eggs
- 3 large egg yolks
- 1/2 cup sugar
- 1/3 cup fresh Key lime juice (from about 18 limes) or regular fresh lime juice
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon coarse kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into 1/4-inch cubes
Whisk eggs, yolks, sugar, lime juice, lemon juice, and coarse salt in medium metal bowl. Set bowl over medium saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens slightly and instant-read thermometer inserted into curd registers 140°F for 3 minutes, 5 to 6 minutes total (do not allow to boil). Remove bowl from over water. Gradually whisk butter into curd a few cubes at a time until smooth, allowing butter cubes to melt before adding more. Strain curd through fine sieve set over small bowl. Press plastic wrap directly onto surface of curd and chill overnight. DO AHEAD Lime curd can be made 2 days ahead. Keep chilled.
As for the crust, I used this
recipe found at marthstewert.com1 1/2 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled
5 tablespoons sugar
Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
I used a mini cupcake pan and lines each cup with a wrapper. Total bake time ended up being about 9 min.
Finally I used the same whipped meringue topping recipe on the cupcakes and the tarts. Made my job a lot easier. Add lime rhine as garnish and set in the fridge/ freezer and you’re good to go!