Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.