- 6
- 25 mins
- 30 mins
Ingredients
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter, at room temperature
- 2 eggs
- 3 egg yolks
- 1/8 tsp salt
- 2/3 cup lime juice
- 2 tbsp tequila
- 2 tbsp Triple sec orange liqueur
- Crust
- 1/2 cup Oreo cookie crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- Tequila cream
- 1 cup 35% cream
- 2 tbsp tequila
- 2 tbsp Triple sec orange liqueur
- 1/4 cup toasted desiccated coconut, sprinkled with 1/4 tsp salt
- lime zest, optional
Preparation
Step 1
Whisk 3/4 cup sugar with 1/3 cup butter, eggs, yolks and 1/8 tsp salt in a medium saucepan, until creamy, about 1 min. Whisk in lime juice until smooth. Set saucepan over medium-high. Continue whisking, until curd is thick enough to coat the back of a spoon, 3 to 5 min. Remove from heat and whisk in 2 tbsp tequila and 2 tbsp triple sec. Cover with plastic wrap, letting plastic touch the surface to prevent skin from forming. Refrigerate until cold, about 1 hour.
Combine cookie crumbs with 3 tbsp butter and 2 tbsp sugar in a bowl. Divide among 6 1-cup jars or glasses, lightly pressing crumbs on bottom.
Beat cream with 2 tbsp tequila and 2 tbsp triple sec in a small bowl, with a hand mixer, until soft peaks form when beaters are lifted. Fold cream into chilled curd. Divide curd mixture among jars, then refrigerate for at least 3 hours or overnight before serving. Top each with toasted coconut and lime zest.
Nutrition
Calories 539
Protein 5 g
Carbohydrates 41 g
Fat 37 g
Fibre 1 g
Sodium 245 mg