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Recipe Detail Page
Key Lime Shooters
Holiday 2013
You’ll need about six large limes for this tangy twist on the traditional pie. Remember to grate the lime zest before squeezing the juice. If you don’t have 16 shooter glasses, layer the crumbs and lime filling in six or eight dessert glasses.
Makes 16 shooter sundaes
6 egg yolks
1 whole egg
¾ cup (175 mL) strained lime juice
22 gingersnap cookies, 2 inches (5 cm)in diameter
1 can (300 mL) sweetened condensed
(not evaporated) milk
4 tsp (20 mL) finely grated lime zest
Finely chopped candied ginger slices
Key lime slices
1 In a small bowl, beat egg yolks and egg just to combine.
2 In a medium saucepan, heat lime juice over medium heat until just simmering. Gradually whisk half of juice into egg mixture, then pour egg mixture back into saucepan.
3 Cook over medium-low heat, whisking constantly, until mixture has thickened slightly and is smooth, 1 to 2 minutes.
4 Remove from heat and rub egg-yolk mixture through a sieve into a clean bowl. Let cool to room temperature, then cover and refrigerate until chilled.
5 Meanwhile, put gingersnap cookies in a sturdy freezer bag and pound with a meat mallet or rolling pin until cookies are broken into coarse crumbs (you want some texture, so don’t pound them too much).
6 Whisk condensed milk and lime zest into egg-yolk mixture.
7 Layer gingersnap crumbs and lime filling in sixteen 2-oz (60-mL) shooter glasses, repeating layers twice and using about 1 tbsp (15 mL) crumbs and 1 tbsp (15 mL) lime filling for each layer. Chill for at least 1 hour.
8 Garnish each dessert with candied ginger and key lime slices.
Makes 16 shooter sundaes