Creamy Key Lime Pudding

/// May 11th, 2015

Here is my simple recipe for thick and creamy Key Lime Pudding! Make a double batch if you’re serving true lime lovers :)

Creamy Key Lime Pudding Happy Saturday, friends! Today I’m popping in to share a dessert that is cold, creamy, and outrageously refreshing. Key Lime Pudding! This easy dessert takes only a few minutes of prep time and can be made up to two days in advance. It’s so flavorful you don’t need to garnish it with anything, but if you really want to I think a dollop of whipped cream and some crushed graham crackers would be a lovely finish! Enjoy! xoxo

Creamy Key Lime Pudding - Cold, Creamy, and SO delicious.

Here is the link to the bottled key lime juice I use:

Creamy Key Lime Pudding

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 15 minutes

Yield: 2 cups of pudding

Serving Size: 1/2 cup of pudding

Thick and Creamy Key Lime Pudding - a perfectly refreshing dessert for the warmer weather!


  • 1 tablespoon lime zest
  • 3/4 cup fresh lime or key lime juice (I have included a link to the key lime juice I use inside the post)
  • 3/4 cup granulated sugar
  • 4 large eggs, at room temperature
  • 5 tablespoons unsalted butter
  • 3/4 heavy cream
  • 1/4 cup confectioners' sugar


  1. Fit a medium sized bowl with a fine mesh sieve; set aside.
  2. 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.
  3. 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.
  4. Eat at once or refrigerate until needed. Pudding will last up to 48 hours.


If key lime juice cannot be found, regular fresh lime juice may used in its place.

14 thoughts on “Creamy Key Lime Pudding

  1. Patricia Twiss

    Hi. This looks delicious but I cant find the link to the key lime juice. Thanks for posting. Patty

    1. bakerbynature Post author

      Hi Patty. I just checked and it’s at the bottom, right before the recipe. Please let me know if you still do not see it and I’ll send you the link manually :)

  2. Maggie

    I would like to use this pudding to make key lime parfait for my daughters wedding shower. I don’t have a sieve.
    Is the sieve to remove the lime zest? If it ‘coats the back of a spoon’ wouldn’t it be too thick to go through a sieve?
    Is the lime zest critical to the taste or can I leave it out?

    1. bakerbynature Post author

      Hi Maggie. A sieve is important to ensure the pudding comes out silky smooth. The lime juice and zest are important for flavor, so I wouldn’t recommend skipping either of those steps. It won’t be too thick to go through a sieve as you stir and push the pudding through (into a bowl). The point of this is just to weed out any lumps that may be in the mixture. While I haven’t personally tried making this recipe without a sieve, I think it could work. An idea for you: instead of pushing the pudding through the sieve, run the pudding through a blender or food processor for a few seconds. This would help whip out any lumps. I hope your daughter has a lovely shower!

  3. Ivana

    Love the recipe and planning on making it this week.

    One question, you said 3/4 heavy cream. How much did you use?

  4. queentut

    I’ve made this recipe twice now and it is great! I use lime & lemon zest/juice both however. So good and easy to make!


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