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Individual Key Lime Pies


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Rate this recipe 4.6/5 (18 Votes)


  • Lime Curd:
  • 1 cup lime juice
  • 2 cups sugar
  • 2 sticks unsalted butter
  • 14 eggs
  • Crust Layer:
  • 1/3 cup sugar
  • 12 whole graham crackers
  • 1/3 cup unsalted butter, melted
  • Topping:
  • 1 1/2 cups whipping cream
  • 1/2 cup powdered sugar
  • Lime zest, for garnish


Adapted from


Step 1

For the lime curd: Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts. Beat the eggs, add to the saucepan and stir until combined. Bring to a simmer. Stir constantly and cook until the mixture is a thick and creamy consistency, 5 to7 minutes. Pass through a mesh strainer. Chill for 2 hours in the fridge.

For the crust: Add the sugar and graham crackers to a food processor. Pour in the melted butter and pulse to combine.

For the topping: Whip the cream with the sugar until stiff.

To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd. Top with the whipped cream mixture and garnish with lime zest.


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