The best desserts in the summer are of course no-bakes ones. No one wants to turn on their oven when it’s 90+ degrees outside, but, sometimes you can make a slight exception and light up your stove for a quick delicious treat like these Lime Pudding Cups. These came up on my Instagram feed a few weeks ago and I knew instantly that I wanted to make them – partially because it meant using up the last of some heavy whipping cream I had in my refrigerator that was expiring soon and more importantly because they reminded me of one of my favorite desserts… Key Lime Pie.
The prep and cooking time for these is less than an hour. That includes juicing and zesting the limes, cooking the pudding on the stove and then letting it cool before straining and dividing it. (Okay, maybe it’s more like less than 45 minutes). Once all that is done you place them in the refrigerator for at least 2 hours so the pudding can set. While they are in the refrigerator you whip up some homemade whipped cream to top them and refrigerate it until they are ready.
Once the pudding has set top each one with a dollop of whipped cream, crushed graham crackers (to crush, I placed 1 graham cracker in a Ziploc bag and then rolled with a rolling pin) and lime zest.
And as simple as that you have a refreshing summer dessert that’s sweet and citrusy!
Lime Pudding Cups
Ingredients:
2 cups heavy cream
2/3 cup granulated sugar
1 tablespoon grated lime zest, plus more for topping
Pinch of kosher salt
1/3 cup freshly squeezed lime juice (from 4 medium-sized limes)
Crushed graham crackers, for topping
Sweetened whipped cream, for topping (use store-bought or follow recipe below to make your own)
Directions:
In a medium saucepan combine the heavy cream, sugar, lime zest and salt and bring to a boil over medium heat. Stir the mixture often until it is reduced to 2 cups. About 8 to 10 minutes.
Remove the saucepan from the heat and stir in the lime juice. Let cool for 20 minutes and then strain the mixture through a sieve into a measuring cup, discarding the solids. Divide evenly (about 1/3 cup in each) among 6 ramekins. Place in the refrigerator until set, at least 2 hours.
To make the whipped cream: Combine 1 cup heavy cream, 2 tablespoons confectioners’ sugar and 1/2 teaspoon vanilla extract in a chilled bowl. Beat on low speed until the mixture thickens and then beat on medium speed until soft peaks form.
Once the pudding is set, top each one with a dollop of whipped cream, some of the crushed graham cracker and lime zest.
Recipe from Martha Stewart
Bead Yarn & Spatula 