Nailed It! Key Lime Verrine

This Key Lime Verrine are served in individual mini glass dishes, with an ounce of key lime curd topped with graham cracker crumbs and blueberries. 

This is the perfect mini Key Lime Pie dessert!

INGREDIENTS

– Granulated sugar – Large eggs – Key lime zest – Freshly squeezed key lime juice – Unsalted butter cubed

HOW TO MAKE THE KEY LIME VERRINE

Preheat oven to 350° F. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugars and honey.

Combine remaining ingredients in a separate bowl and fold into creamed butter until smooth.

Cool completely before grinding in a food processer to crumbs.

 Roll out between two sheets of parchment paper to ½ inch thickness, remove the top sheet, and bake on a ½ sheet tray until golden and firm.

For the curd, combine sugar, eggs, zest and juice over a double boiler. Cook for about 10-12 minutes, whisking often, until thickened.

Strain and pour 1 ounce of curd into 12 glasses. Refrigerate overnight until set.

Remove from heat and whisk in butter, one piece at a time, until smooth.

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