Key Lime Cups Food

KEY LIME MOUSSE CUPS

Steps:

• In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with raspberries and lime wedges if desired. Serve immediately.

INDIVIDUAL KEY LIME PIES

Steps:

• For the lime curd: Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts. Beat the eggs, add to the saucepan and stir until combined. Bring to a simmer. Stir constantly and cook until the mixture is a thick and creamy consistency, 5 to7 minutes. Pass through a mesh strainer. Chill for 2 hours in the fridge.
• For the crust: Add the sugar and graham crackers to a food processor. Pour in the melted butter and pulse to combine.
• For the topping: Whip the cream with the sugar until stiff.
• To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd. Top with the whipped cream mixture and garnish with lime zest.

KEY LIME CUPCAKES

Steps:

• Make the lime curd: Combine the granulated sugar, egg and egg yolk, lime juice and cornstarch in a small saucepan. Cook over medium-low heat, whisking, until thick enough to coat a spoon, 8 to 10 minutes. Remove from the heat and whisk in the butter, a little at a time, until smooth. Strain through a fine-mesh sieve into a bowl, then stir in the lime zest and salt. Set in a larger bowl of ice and stir until the curd is completely cool. Press plastic wrap directly onto the surface; refrigerate until ready to use.
• Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Pulse the wafer cookies in a food processor until finely ground. Melt 2 tablespoons butter; add to the processor and pulse until the mixture comes together. Press about 1 tablespoon crumbs into each muffin cup.
• Sift the flour, baking powder, baking soda and salt into a medium bowl; set aside. Combine the remaining 10 tablespoons butter and the granulated sugar in a large bowl and beat with a mixer on medium-high speed until fluffy, 5 minutes. Reduce the speed to low; beat in the eggs, one at a time. Add the vanilla, lime zest and juice and beat until well combined. Add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the speed to medium high and mix until combined.
• Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Remove to a rack; let cool completely.
• Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, 5 minutes. Reduce the speed to low and beat in the confectioners' sugar. Increase the speed to medium high; add the sour cream, lime juice and salt and beat until fluffy, 2 more minutes.
• Place the lime curd in a pastry bag fitted with a 1/4-inch tip. Insert the tip into the center of each cupcake and squeeze to fill. Frost the cupcakes, then pipe more lime curd on top. Top with lime slices and zest.
• Cook's Note: Key limes are smaller and more tart than regular limes. If you can't find them, look for bottled Key lime juice and use regular lime zest.

KEY LIME BARS

Steps:

• Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
• Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
• Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
• Cut into 2-by-2-inch bars. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a slice of lime.

MINI FROZEN KEY LIME PIES

Steps:

• Melt butter and honey in a small saucepan over medium heat or in a microwave-safe bowl. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl; set aside.
• Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and beat until smooth. Add key lime juice and lemon juice and beat to combine. Beat in 2 Tbsp. key lime zest.
• Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to very soft peaks. Sprinkle powdered sugar over cream and continue to whip until it holds stiff peaks. Gently fold 1/2 cup cream into key lime mixture; cover remaining cream and chill.
• Line muffin pan with paper liners. Pour key lime mixture into a pastry bag or plastic bag with the corner snipped off and pipe batter evenly into tins. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
• Remove pies from molds, turn upside down, and remove paper liners. Spread reserved cream over pies and top with remaining 1 Tbsp. key lime zest.
• Do Ahead
• Pies (without topping) can be made 2 weeks ahead; cover and freeze.