Best 5 Lime Pudding Cups Recipes

CREAMY KEY LIME PUDDING

Steps:

• Fit a medium sized bowl with a fine mesh sieve; set aside.
• Combine the lime zest, lime juice, sugar, and eggs in medium saucepan. Add butter and bring mixture to a very controlled simmer - stirring almost constantly - over medium-low heat. Once the mixture has thickened - it should be able to coat the back of a metal spoon - remove from heat and pour through the sieve. Place bowl in the refrigerator for at least 2 hours.
• Once the pudding has chilled, whip the cream and confectioners sugar together in a stand mixer until stiff peaks begin to form. Fold the cream into the cooled pudding, stirring until completely combined.
• Eat at once or refrigerate until needed. Pudding will last up to 48 hours.

LIME PUDDING CUPS

Steps:

• In a saucepan, bring heavy cream, granulated sugar, finely grated lime zest, and a pinch of kosher salt to a boil over medium heat. Cook, stirring often, until reduced to 2 cups, 8 to 10 minutes.
• Remove from heat; stir in fresh lime juice. Let cool 20 minutes, then strain through a fine mesh sieve into a liquid-measuring cup; discard solids. Divide evenly among 6 glasses. Refrigerate until set, about 2 hours. Top cups with lightly sweetened whipped cream, crumbled graham crackers, and more finely grated lime zest; serve.

KEY LIME PIE CUPS

Steps:

• Combine graham crumbs, butter and 2 Tbsp. sugar until blended.
• Grate zest, then squeeze juice from 3 limes. Reserve remaining lime for later use.
• Beat cream cheese, milk, lime zest, lime juice and remaining sugar in medium bowl with mixer until blended. Gently stir in 1-1/2 cups COOL WHIP.
• Reserve 1 Tbsp. graham crumb mixture for later use; spoon remaining crumb mixture evenly into 10 (4-oz.) glass jars. Top with layers of cream cheese mixture and remaining COOL WHIP. Sprinkle with reserved crumb mixture.
• Refrigerate 1 hour. Cut remaining lime into 10 wedges; use to garnish desserts just before serving.

LIME PUDDING CAKES

Steps:

• Preheat oven to 325°. In a small bowl, beat butter and sugar until crumbly. Add flour, salt, lime juice and peel; mix well. Beat in milk and egg yolks until smooth. In another bowl, beat egg whites until stiff peaks form; gently fold into batter. , Place 6 ungreased 6-oz. custard cups in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. , Bake, uncovered, until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. Remove cups from water bath immediately to a wire rack. Serve warm or at room temperature.

KEY LIME PIE PUDDING SHOT

Steps:

• Prepare the shot cups. Make individual rows of 1-ounce cups on a baking sheet.
• Combine the milk and pudding powder thoroughly in a large bowl.
• Measure and pour the vodka, Frangelico, and lime juice into the bowl. Thoroughly whisk everything together.
• Froth the mixture. Add a scoop of the whipped cream and fold it into the pudding. Continue this process slowly until everything is blended well.
• Finish off by carefully folding in a green food coloring drop. Just remember that the more drops added, the darker the mixture will get.
• Use an ice cream scoop to evenly measure the pudding mixture into the cups.
• Set the pudding. Cover the cups with lids and freeze them for 24 hours at minimum.
• Serve with plastic spoons.