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
Prep
Cook
Inactive
Total
Yield 2 cups of 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.
Courses Dessert
Cuisine Southern
Nutrition Facts
Serving Size 1/2 cup of pudding
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Jenna says
May 2, 2015 at 5:27 pmI love the flavor of key lime, sounds so refreshing in a pudding!
June Burns says
May 2, 2015 at 8:12 pmMmm that sounds scrumptious! nothing like making pudding from scratch 🙂
bakerbynature says
May 3, 2015 at 11:39 pmThank you, June! I couldn’t agree more 🙂
Patricia Twiss says
May 3, 2015 at 10:06 amHi. This looks delicious but I cant find the link to the key lime juice. Thanks for posting. Patty
bakerbynature says
May 3, 2015 at 11:40 pmHi 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 🙂
Heather Burke says
October 22, 2015 at 1:19 amPlease send me the link too – I can’t see it either.
bakerbynature says
October 22, 2015 at 1:22 amHi Heather, the link is right before the recipe.
Medeja says
May 4, 2015 at 10:09 amYummy! Must taste delicious!
Amanda says
May 16, 2015 at 5:01 pmThis pudding looks perfect!!!
Maggie says
June 5, 2015 at 3:59 amI 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?
bakerbynature says
June 9, 2015 at 1:11 pmHi 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!
Nazly says
November 3, 2015 at 3:53 pmI love citrus in desserts! Would you say that this is a citrusy zingy pudding or more on the sweet side?
Ivana says
October 19, 2016 at 7:27 pmLove the recipe and planning on making it this week.
One question, you said 3/4 heavy cream. How much did you use?
queentut says
December 31, 2016 at 8:13 amI’ve made this recipe twice now and it is great! I use lime & lemon zest/juice both however. So good and easy to make!
Mary says
May 13, 2017 at 11:35 pmJust made this and everyone loved it! I didn’t have a sieve so I used a thinly slotted spoon and it did the trick 🙂
JR says
August 23, 2017 at 2:14 amI 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!
Rhiannon says
February 28, 2018 at 7:07 amIt 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.