Key limes are smaller, rounder, and have a yellower flesh than traditional limes. If you can find Key limes, use them in this dish to add a sweet-tartness.
1/2 cup fresh lime juice
1/4 cup sugar
1/4 teaspoon grated lime rind
2 large eggs
1 (14-ounce) can fat-free sweetened condensed milk
1 1/2 cups canned whipped light cream (such as Reddi-wip)
1 cup graham cracker crumbs (about 8 cookie sheets)
Grated lime rind (optional)
How to Make It
Combine first 5 ingredients in a large bowl, stirring with a whisk until smooth; pour into the top of a double boiler. Cook over simmering water until mixture thickens (about 6 minutes) or until a thermometer registers 160°, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally.
Spoon 1 tablespoon whipped cream into each of 8 (8-ounce) glasses; top each serving with 1 tablespoon crumbs and 3 tablespoons lime mixture. Repeat layers once, ending with lime mixture. Top each serving with 1 tablespoon whipped cream; sprinkle with lime rind, if desired. Serve immediately.
I've made this for my family twice, and we all agree that the flavor is fantastic but the texture of the custard is way too thin. Don't know why the recipe says to serve the custard warm. Even when I cooled it, though, it was still too runny. Also, the whipped cream is a little difficult to measure out when it is coming out of a spray can. The flavor of this dish is just to-die for. Too bad we are "texture" people. I'm not sure if I will make this again. Maybe I'll try the cornstarch trick of other reviewers - the third time's a charm?
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