Creamy, rich, and deliciously tart lime curd flecked with lime zest and topped with a mascarpone and whipped cream topping.
Prep Time45 minutesmins
Cook Time10 minutesmins
Chilling Time2 hourshrs
Total Time2 hourshrs55 minutesmins
Servings: 8
Ingredients
Lime Curd
½c.salted butter
1c.granulated sugar
4large eggs
⅔c.fresh lime juice
1tbsp.lime zest
Lime slicesoptional garnish for serving
Mascarpone Cream
¾c.heavy whipping cream
½c.mascarpone cheese
2tbsp.powdered sugar
½tsp.vanilla extract
Instructions
Lime Curd
Melt butter in a medium saucepan over medium-low heat. Remove from heat; let cool for 10 minutes.
Whisk sugar into the butter. Whisk in eggs, one at a time, combining well after each addition. Whisk in lime juice. Cook and stir on medium-low heat for 8 to 12 minutes or until curd coats the back of a spoon (see the photo.)
Strain through a fine-mesh strainer into a bowl (this ensures a smooth consistency by removing any small lumps.) Stir in zest; cool for 10 minutes. Gently press plastic wrap on the curd. Refrigerate at least 2 hours before serving. Spoon into 8 (4-oz. each) glasses or parfait dishes.
Mascarpone Cream
Beat cream, mascarpone, powdered sugar, and vanilla with electric mixer on medium until soft peaks form (tips curl). Top lime curd with mascarpone cream and garnish with lime slices, if desired.
Notes
Additional Ideas:
Top individual servings with crumbled, baked, graham cracker pie crust to create a key lime pie-inspired parfait.
Spoon curd into baked mini pie or phyllo shells for a bite-sized dessert.