Key Lime Verrine
A tart, sweet and citrus Key Lime Verrine topped with graham cracker crumbs and glazed blueberries.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 594kcal
Graham Cracker Crumbs
- 340 g unsalted butter softened
- 142 g brown sugar
- 113 g granulated sugar
- 2 tablespoon honey
- 198.5 g all purpose flour
- 142 g cake flour
- 142 g whole wheat flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
Key Lime Curd
- 1 cup granulated sugar
- 4 large eggs
- 4 tablespoon key lime zest
- ½ cup freshly squeezed key lime juice
- 113 g unsalted butter cubed
Graham Cracker Crumbs
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.
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.
Cool completely before grinding in a food processer to crumbs.
Key Lime Curd
Combine sugar, eggs, zest and juice over a double boiler. Cook for about 10-12 minutes, whisking often, until thickened.
Remove from heat and whisk in butter, one piece at a time, until smooth.
Strain and pour 1 ounce of curd into 12 glasses. Refrigerate overnight until set
Recipe Source: SerenaLissy.com
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Serving: 1Serving | Calories: 594kcal | Carbohydrates: 72g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 218mg | Potassium: 134mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1030IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg