Key Lime Shooters

By á-30647

Ingredients

• 6 egg yolks
• 1 whole egg
• 3/4 cup fresh lime juice, strained (about 6 large limes)
• 22 gingersnap cookies, 2" in diameter
• 1 can sweetened, condensed milk
• 4 teaspoons finely grated lime zest
• finely chopped candied ginger slices
• key lime slices

Details

Preparation time 30mins
Cooking time 80mins

Preparation

Step 1

In a small bowl, beat egg yolks and egg just to combine. In a medium saucepan, heat lime juice over medium heat until just simmering. Gradually whisk half of juice into egg mixture, then pour egg mixture back into saucepan. Cook over medium-low heat, whisking constantly, until mixture has thickened slightly and is smooth, 1-2 minutes. Remove from heat and rub egg-yolk mixture through s sieve into a clean bowl. Let cool to room temperature, then cover and refrigerate until chilled. Meanwhile, put gingersnaps into a sturdy freezer bag and pound with a meat mallet or rolling pin until cookies are broken into coarse crumbs (you want some texture so don't pound them too much). Whisk condensed milk and lime zest into egg-yolk mixture. Layer gingersnap crumbs and lime filling into 6-8 dessert glasses, repeating layers twice and using about 2 tablespoons crumbs and 2 tablespoons lime filling for each layer. Chill for at least 1 hour. Garnish each dessert with candied ginger and key lime slices.