Rustic Key Lime Pudding, With A Little Help From Meyer

February 19, 2011
3 Ratings
  • Serves 3-4
Author Notes

I decided to make a second version of the key lime pudding, this time not based upon the pie filling direction. I wanted to make an egg-based version that would be healthier and fresher tasting. I combined Greek yogurt and honey with a touch of Meyer lemon zest for this version to create a more rustic pudding. I bet this would also make a great ice cream/frozen yogurt. - Sagegreen —Sagegreen

Test Kitchen Notes

Key lime pie without the sugar hangover! This pudding is rich and satisfying while remaining light and tangy. Sagegreen's use of honey, Greek yogurt and key lime and Meyer lemon zest creates a wonderful balance. This is my first time making pudding and the recipe was very easy to follow and presents beautifully. I had neighbors come over and taste this and they were blown away! Well done, Sagegreen. —SKK

What You'll Need
  • 5 egg yolks
  • 1/2 cup fresh key lime juice
  • 6-7 tablespoons honey, milkweed, linden or chestnut are nice (to taste)
  • 1-2 tablespoons key lime zest, to your taste
  • 1-2 teaspoons Meyer lemon zest, to your taste
  • 12 ounces thick Greek yogurt
  • garnish of cream fraiche, Greek yogurt or whipped cream
  • wheels of key limes for garnish
  • optional additional garnishes for variation include caraway (or fennel seeds), key lime zest or chestnut maple tuile (see recipe on this site)
  1. First off, be sure to wash your key limes in water before you use them. Next, whisk the egg yolks together with the honey and lime juice.
  2. In a heavy sauce pan bring the mix almost to a boil, stirring constantly. You don't want your yolks to curdle. Take off the heat and completely whisk in the yogurt. Slowly simmer until heated. Mix in the zest. Taste for sweetness and tartness. Adjust with more honey or zest if needed.
  3. Pour into dishes. Serve either warm or chilled. Garnish with a dollop of yogurt, creme fraiche, or whipped cream, and a twisted key lime wheel. For variation, toast caraway seeds in a pan before sprinkling some on top with a bit more key lime zest. This is what is featured in my photographs. Or serve with a tuile, like my chestnut maple version.

See what other Food52ers are saying.

  • arielleclementine
  • Lizthechef
  • kmartinelli
  • wssmom
  • testkitchenette

30 Reviews

arielleclementine January 18, 2012
missed this the first time around! it's beautiful, and i love love the garnish ideas
Sagegreen January 18, 2012
Thanks, ac!
Lizthechef February 22, 2011
My Meyers are ripening and tree is loaded - everybody is welcome to stop by in San Diego for a bagful!
Sagegreen February 22, 2011
You are so lucky and so kind!!!
RisaCooks February 22, 2011
This sounds outstanding. I can't find key limes but Costco is selling Meyer Lemons and they are easily bought. I have to try this.
hardlikearmour February 22, 2011
They had big bags of key limes at my local Asian grocery. I don't know if you have any Asian grocers nearby, but if so you might want to give it a look.
Sagegreen February 22, 2011
I am sure this would also be good with lemon, even plain lemon; it would be good with plain limes, but there is just something about Meyer's lemon and key limes that has me so hooked, I do not know what I will do when they are not available in my market!
Lizthechef February 21, 2011
Although your recipe looks perfect as is, I'd love to try it with Meyer lemon juice instead of the key limes...
Sagegreen February 22, 2011
Thanks, ltc. That's why I went on to make my later pudding with Meyer and muscovado with a touch of chestnut flour!
BronaCos February 20, 2011
Oh this is sounds absolutely delightful! Light and fresh. Love the use of yoghurt.
Sagegreen February 21, 2011
Thanks, BronaCos!
kmartinelli February 20, 2011
Looks amazing - love the flavor combination and use of honey and Greek yogurt! I love key lime anything, and this sounds divine.
Sagegreen February 20, 2011
Thanks, kmartinelli. I agree that key lime anything is pretty wonderful!
wssmom February 20, 2011
I was thinking about Key Lime Pie just the other day .... but this sounds even better!
Sagegreen February 20, 2011
Thanks, wssmom! We did enjoy this. I love key lime and Meyer's lemon so much, it is wonderful when we find both at our market, and so sad when we can't.
testkitchenette February 20, 2011
I love your use of yogurt and honey in this with no sweetened condensed milk. It sounds delicious and like a burst of sunshine!
Sagegreen February 20, 2011
Thanks, tk! It is a healthier version. Now I am experimenting with the leftover yolks and chestnut flour with a baked pudding. Jury is still out. Also just made tuile using only olive oil, no butter, with the chestnut flour.
dymnyno February 19, 2011
This sounds so good, my teeth are aching!
Sagegreen February 19, 2011
Thanks, dymnyno. I snuck a little Meyer's zest in there, too.
drbabs February 19, 2011
Sounds great--I thought your tuile was bacon!
Sagegreen February 19, 2011
Thanks, drbabs. My tuile is rustic alright, really rich in flavor...enough to give bacon a run for its money. LOl!
adamnsvetcooking February 19, 2011
This sounds very yummie! I like key lime pie, however I think this might be better.
Sagegreen February 19, 2011
Thanks, avc! I am enjoying it....diet starts Monday.
Sagegreen February 19, 2011
What a great idea! Then you can use up the egg whites that way. I was making graham crackers, but the tuile would be more delicate, and a great contrast for the rustic creaminess of the yogurt. The condensed milk version I think would be better with a cracker.
hardlikearmour February 19, 2011
I almost bought a bag of key limes at the Asian market yesterday, and now I wish I had! This sounds really nice, and I bet it would be great as an ice cream.
Sagegreen February 19, 2011
Thanks, hla. I just remembered that I had a great commercial key lime ice cream this summer that had graham crackers crumbled up in it. I want to keep the pudding more pure. The zest is the only texture I want in it.
hardlikearmour February 19, 2011
Oh, yeah! Was it the Ciao Bella gelato? I'd forgotten about it, but it's really, really good. I wonder if you could make a graham version of a tuile to serve with this pudding?
Sagegreen February 19, 2011
Thanks and yes it was Ciao Bella. I could not find graham flour, so I am going to try chestnut flour to make tuile!
hardlikearmour February 19, 2011
Cool! If they come out well, make sure to upload the recipe ;)
Sagegreen February 19, 2011
OK, I made a chestnut maple tuile that is also posted now! Thanks so much for all the inspiration. Another reason why I love this site so much.