Butterless Lime Curd Mini Pies. Fruit curd is a dessert spread which is used as a topping or served as a side for bread and scones. The most popular one is the lemon curd which is widely employed in pies. And look what turned up in my kitchen.

I have done it with lime, orange, and grapefrut as well. Spread on top of Passover sponge cake or eaten with a spoon, it is sooo good! The easiest lime curd gets made ahead of time so you don't have to worry about getting the timing just right for these sweet-tart pies. You can have Butterless Lime Curd Mini Pies using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Butterless Lime Curd Mini Pies

Prepare 6-8 of ready-bake mini pie shells (depends how full you want them).
It's 1/2 cup of lime juice (fresh is best, but bottled is fine).
It's of zest of 2 limes.
It's 3 of large egg yolks.
You need 2 of large whole eggs.
It's 3/4 cup of granulated white sugar.
It's 1 pinch of salt.
Prepare of ~ Optional fresh whipped cream.
It's 1/2 cup of heavy whipping cream.
You need 2 tbs of powdered sugar.
Prepare dash of vanilla.

I used Alice Medrich's recipe for lemon curd and simply substituted lime juice for lemon juice. You can also use jam when making little mini-tarts here, but the lime curd makes them zesty, bright and. Nothing taste better than key lime pie made with fresh key limes. This one is really tasty and super simple to make.

Butterless Lime Curd Mini Pies step by step

Pre-bake pie shells according to package directions. While they are baking begin your lime curd..
Use a zester or grater to zest 2 limes, careful not to get any of the white pith. Juice enough limes to get 1/2 cup of juice (about 4-6 depending on size)..
In a small bowl beat together whole eggs and egg yolks. In a medium saucepan off heat stir together lime juice, lime zest, sugar, beaten eggs, and salt until smooth..
Turn on heat to medium low and cook mixture, stirring constantly until thickened, about 10 minutes. Do not allow to come to a simmer and do not allow to sit or you chance scrambling the eggs..
Curd is thick enough when it coats the spoon and a swipe of your finger leaves a stripe, as pictured. Turn off heat, cover and let cool 20 minutes..
Stir lime curd and spoon into prepared crusts, spreading out to fill evenly. Refrigerate uncovered (this forms a nice skin on top) at least 2-4 hours. Serve chilled..
Add whipped cream if desired: In a chilled bowl of a stand mixer equipped with a wisk attachment add cream, powdered sugar, and vanilla. Wisk on medium speed until stiff peaks form, careful not to over whip so you don't make butter. ;).

These Mini Key Lime Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy key lime cheesecake filling. So many of you loved these mini oreo cheesecakes I posted a while back and I have to say, I really loved them too! I've been working on a few more. Pour the filling evenly into each crust. These mini lime cheesecakes fit the bill just perfectly.