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
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.
Mary says
Just made this and everyone loved it! I didn’t have a sieve so I used a thinly slotted spoon and it did the trick 🙂
queentut says
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!
Ivana says
Love the recipe and planning on making it this week.
One question, you said 3/4 heavy cream. How much did you use?
Nazly says
I love citrus in desserts! Would you say that this is a citrusy zingy pudding or more on the sweet side?
Maggie says
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?
bakerbynature says
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!
Amanda says
This pudding looks perfect!!!
Medeja says
Yummy! Must taste delicious!
Patricia Twiss says
Hi. This looks delicious but I cant find the link to the key lime juice. Thanks for posting. Patty
bakerbynature says
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 🙂
Heather Burke says
Please send me the link too – I can’t see it either.
bakerbynature says
Hi Heather, the link is right before the recipe.
June Burns says
Mmm that sounds scrumptious! nothing like making pudding from scratch 🙂
bakerbynature says
Thank you, June! I couldn’t agree more 🙂
Jenna says
I love the flavor of key lime, sounds so refreshing in a pudding!