Key Lime Pie Cupcakes and Key Lime Cream Cheese Tartlets
Curly Girl Kitchen
Curly Girl Kitchen
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Ingredients

  • Key Lime Curd
  • 6 egg yolks (reserve whites for another use)
  • 1 cup granulated sugar
  • 2 tablespoons key lime zest (from about 8-10 key limes)
  • 1/3 cup fresh key lime juice (from about 15 key limes)
  • 1/2 cup (1 stick) cold unsalted butter, cut into 8 pieces
  • Fill a medium saucepan with an inch or two of water and place on the stove to come to a simmer over medium heat. You will also need a heatproof bowl that can sit on top of the saucepan without touching the water, to serve as a double boiler.
  • 1/4 cup key lime curd, room temperature
  • 2 ounces low-fat cream cheese, room temperature
  • 1 teaspoon powdered sugar
  • 16 store-bought shortbread mini tartlet shells
  • zest of 1 key lime
  • 2 cups graham cracker crumbs (1 1/2 "sleeves")
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter, melted
  • 1 box white cake mix
  • 3 eggs, room temperature
  • 2 teaspoons vanilla
  • 3/4 cup low-fat buttermilk, room temperature
  • 1/2 cup non-fat plain Greek yogurt, room temperature
  • 1/3 cup vegetable oil
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1 cup key lime curd, room temperature

Instructions

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