Best Lime Pudding Cups Recipes

CREAMY KEY LIME PUDDING

Creamy Key Lime Pudding image

Thick and Creamy Key Lime Pudding - a perfectly refreshing dessert for the warmer weather!

Provided by Ashley Manila

Categories Dessert

Time 2h15m

Number Of Ingredients 7

Ingredients

1 tablespoon lime zest
3/4 cup fresh lime or key lime juice (I have included a link to the key lime juice I use inside the post)
3/4 cup granulated sugar
4 large eggs, at room temperature
5 tablespoons unsalted butter
3/4 heavy cream
1/4 cup confectioners' sugar

Steps:

Fit a medium sized bowl with a fine mesh sieve; set aside.
Combine the lime zest, lime juice, sugar, and eggs in medium saucepan. Add butter and bring mixture to a very controlled simmer - stirring almost constantly - over medium-low heat. Once the mixture has thickened - it should be able to coat the back of a metal spoon - remove from heat and pour through the sieve. Place bowl in the refrigerator for at least 2 hours.
Once the pudding has chilled, whip the cream and confectioners sugar together in a stand mixer until stiff peaks begin to form. Fold the cream into the cooled pudding, stirring until completely combined.
Eat at once or refrigerate until needed. Pudding will last up to 48 hours.

LIME PUDDING CAKES

Lime Pudding Cakes image

This old-time lime pudding cake was always a real treat. My mother, Lois, baked it for us. Now I share it with my loved ones, too. -Ethel Kozma, Westport, New York

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons butter, softened
1-1/2 cups sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon grated lime or lemon zest
1/2 cup lime or lemon juice
1-1/4 cups 2% milk
3 large eggs, separated

Steps:

Preheat oven to 325°. In a small bowl, beat butter and sugar until crumbly. Add flour, salt, lime juice and peel; mix well. Beat in milk and egg yolks until smooth. In another bowl, beat egg whites until stiff peaks form; gently fold into batter. , Place 6 ungreased 6-oz. custard cups in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. , Bake, uncovered, until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. Remove cups from water bath immediately to a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 324 calories, Fat 8g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 181mg sodium, Carbohydrate 60g carbohydrate (53g sugars, Fiber 0 fiber), Protein 6g protein.