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Here is my simple recipe for thick and creamy Key Lime Pudding! Make a double batch if you’re serving true lime lovers 🙂
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
More Key Lime Recipes:
- Mini Key Lime Cheesecakes
- Creamy Key Lime Pudding
- Key Lime Cupcakes
- Frozen Key Lime Pie on a Stick
- Key Lime Coconut Donuts
Here is the link to the bottled key lime juice I use!
Creamy Key Lime Pudding
Thick and Creamy Key Lime Pudding - a perfectly refreshing dessert for the warmer weather!
Ingredients
- 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
Instructions
- Fit a medium sized bowl with a fine mesh sieve; set aside.
- 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.
- 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.
- Eat at once or refrigerate until needed. Pudding will last up to 48 hours.
Notes
If key lime juice cannot be found, regular fresh lime juice may used in its place.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature
My brother wanted chocolate cake and I wanted to make this pudding, so we compromised and I made this pudding. 🙂 Waiting for it to cool before I whip the heavy cream with sugar. Someone mentioned it’s very tart. More sugar? Or is this good for most people?
Thanks…
The flavor was nice. My only complaint was the recipe doesn’t temper eggs so the sieve has egg whites in it. Tempering eggs would avoid the need to sieve. Zest is edible and I enjoyed tart zest in a sweet dessert.
I have all of the ingredients now and am making this. I use Nellie and Joe’s Key West Lime Juice. It is much less expensive and can get it at the grocery store with the other juices.
Hi I was wondering if I could use this recipe to fill some cream puffs?
I am about to make this recipe, but was wondering about the eggs. Most other puddings i have done, i only use the yolks. But you have the whole egg in your recipe. The egg white is fine?
I wondered the same thing. Made it today with whole eggs, it worked fine but the sieve was critical since there were tiny bits of white that had a cooked a bit. Whisking well before heating and constantly while cooking is definitely key.
P.S. (Forgot to add that I only used 3 tablespoons of butter—-salted butter, as that’s all I had on hand.)
Okay. Made this “pudding.” I love it, but then I really REALLY enjoy the taste of sour.
I think this recipe isn’t “pudding,” as such, because typically we all think of pudding as something a bit heavier and thicker in texture than the end result of this recipe.
Caution: it will be a bit sour and if you’re not a fan of sour, you will need to add more sugar to either the original cooked mix or perhaps to the whipped cream mixture.
My organic limes were purchased from a neighborhood corner “honor system” stand. The limes were each about 2.5″ x 3″ and weighed nearly 5 ounces apiece. Very juicy. Yellow, with thin skins, seedless and perfectly fine to use in this recipe——no straining or sieving needed. I used three limes for this recipe.
Having to sieve or strain the lime “pudding” mixture seems far too much work to me and I didn’t have any problem whatsoever with zest bits. In fact, they were not even noticeable. Just use an appropriate finely slotted grater, one made for removing the zest from citrus fruits. Your zest will be tiny and sort of melt into the mixture when cooked.
As for the finished product: It is delicious, but super tangy/sour. EXTREMELY delicate in its consistency and melts in your mouth.
I see this as a lime curd recipe wherein one uses less sugar, but then adds more sugar (powdered) with the cream. I highly recommend this recipe. *** If you use thinly skinned lime and a good zester tool, you truly don’t need to strain anything.***
A word of caution to novice cooks: Be careful not to whip the cream too much. You will end up with butter.
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This recipe reminds me very much of the dynamite one I use for my lemon curd. There are differences, but I can tell your recipe will make a lovely delicious pudding. Thank you for posting this.
It says total 15 mins. But you have to chill it for 2 hours. I’m upset this isn’t factored in, now I can’t make it for my party.
I have mad early Key Lime pie before, but I like this pudding instead as it is a little lighter. I used Nelly and Joe’s Key Lime juice and it was fantastic! Will definitely make again to enjoy in the short Minnesota summers!