Quick key lime pie pudding

February 19, 2011
Author Notes

Varying my key lime pie recipe I am making a stove top version as a pudding. This creamy smooth pudding, so refreshing with its clear, strong citrus focus, has a slight texture added by the zest. A homemade graham cracker would be a perfect additional garnish. —Sagegreen

  • Serves 4
  • 6 egg yolks
  • 14 ounces condensed milk
  • 1/2 cup fresh squeezed key lime juice
  • 2 tbl. zest of key limes (more or less, to your taste)
  • creme fraiche, whipped cream or toasted meringue garnish
  • key lime wheels for garnish
In This Recipe
  1. Be sure to wash your key limes before using. Then whisk the egg yolks with the condensed milk and key lime juice.
  2. Using a double boiler or heavy sauce pan with attentive, careful, constant stirring, bring almost to a boil. Continue to stir as the pudding simmers slowly and thickens. When thickened, stir in the lime zest and heat for 2 more minutes.
  3. Pour into individual serving dishes. Place cut parchment paper on top to prevent a skin from forming. Let cool. Serve chilled with a garnish of creme fraiche or whipped cream and fresh key lime wheels. Alternatively, you can top with egg whites beaten stiff with a little sugar then toasted under the broiler until browned or torched. If you could serve this with a homemade graham cracker, it would be just like a pudding pie.
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