The lime that is native to India and Malaysia and is now known as key or Mexican lime made its way to the Caribbean via Spanish settlers. Long cultivated in Florida, these uniquely fragrant little fruits are now shipped all over and can be found in many supermarkets or Latin markets. Look for those that are turning yellow, as the green ones are very tart. If key limes are unavailable, commonly available Persian limes (sold simply as “limes” in supermarkets) are a much better substitute than bottled key lime juice.
If you’re worried about the presence of salmonella in raw eggs in your area, use pasteurized eggs.
4 egg yolks
1 (14-ounce) can sweeten condensed milk (not evaporated milk)
½ cup freshly squeezed lime juice, preferably key or Mexican lime varieties
2 tablespoon finely grated fresh lime zest
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
½ teaspoon pure vanilla extract
2 cups crushed crisp sugar or coconut cookies (6.75-ounce package)
6 thin lime slices, for garnish
Place the egg yolks in a bowl and whisk until pale yellow. Add the milk, juice, and zest and whisk until smooth. Cover and refrigerate until set, about 4 hours or overnight.
Pour the cream into a bowl and beat with a whisk or an electric mixer just until the cream begins to thicken. Add the sugar and vanilla and continue to beat just until the cream holds its shape well; be very careful not to overbeat if using an electric mixer.
Layer the cookie crumbs, lime pudding, and cream into 6 (6-ounce) glasses, dividing evenly. Refrigerate until ready to serve, at least 1 hour.
Garnish with the lime slices and serve chilled.
Result: Key Lime Puddings
Have a good meal and see you soon with new delicious ingredients.
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