Summer Dessert Week (and giveaways) marches on with this recipe for Creamy Key Lime Curd Parfaits, featuring beautiful glasses from #sponsor Susquehanna Glass Company. Keep scrolling to see all the goodness from our bloggers and to enter the giveaways!
This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
Creamy Key Lime Curd Parfaits
Y’all I’m pretty thrilled with this dessert! You really cannot go wrong with this Key West trifecta of flavors: key lime, Graham crackers, and meringue.
And this lime curd? It is the best.
Before we get on with the recipe, I figure you may have some questions about this dessert. Allow me to provide some answers!
What is Lime Curd?
A curd is like a custard, but instead of using dairy, it uses fruit juice, usually tart fruit juice. This lime curd is the best because along with the expected ingredients of key lime juice, sugar, eggs, and butter, it also gets a creamy boost with the addition of white chocolate and sour cream or creme fraiche. This helps to round out the flavor without diminishing the tart goodness of the curd.
How Do You Make Key Lime Curd?
Curds are actually easy to make. Regardless of what flavor you are making (lemon curd, key lime curd, passion fruit curd, etc), they all follow the same method.
- Cook fruit juice, sugar, and eggs (or a combo of eggs and yolks) together until the mixture thickens but doesn’t boil.
- Strain and whisk in some butter.
- Chill and serve.
How Long Does Key Lime Curd Last?
Generally, these creamy key lime pie parfaits don’t last long enough to worry about it, but if you want to make the components ahead and then assemble them all at once, the curd will keep in the fridge just fine for 3 or 4 days.
Let me take just a moment to say how much I love these glasses that one of our sponsors, Susquehanna Glass Company, sent. The set that is part of the giveaway has mermaid silhouettes on them and is pictured below, but I thought these shell motif glasses worked best with the key lime pie theme.
Can I Take Any Shortcuts to Make These Parfaits?
- Instead of making your own Graham crackers, you can start with store-bought Graham crackers, grind them up along with some butter and then bake as crumbles.
- Instead of topping the parfaits with Swiss meringue, feel free to top them with whipped cream or even whipped topping if you’d like.
I do ask that you make this lime curd as written, though. Most of the store-bought curds I’ve had taste like Pledge, and that’s not a desirable quality in a dessert. And if you’ve never had curd, lime or otherwise, with white chocolate and sour cream whisked in, you are really missing out! And that ends today.
Alright, enough talk. Let’s make these key lime curd parfaits, shall we?
If you love the sound of this recipe, please consider rating and/or commenting. I love hearing from readers! And if you make the lime curd, the Swiss meringue, the Graham crumbles or the whole dessert, please share a photo with me on Instagram, tagging @onlinepastrychef with hashtag #pcorecipe or in the Pastry Chef Online Facebook group. I can’t wait to see your version!
The time-honored key lime pie combination of Graham crackers, tangy/sweet creamy key lime curd, and a swooping meringue made into individual parfaits. Seriously good. Seriously.
- 1 cup key lime juice
- 2 cups granulated sugar
- 3 eggs
- 4 egg yolks (reserve 2 whites for the meringue)
- 3 oz butter
- 3 oz sour cream (or creme fraiche)
- 3 oz white chocolate
- 1.75 oz whole wheat or Graham flour (1/4 cup)
- 1.6 oz all purpose flour (1/4 cup)
- 3 Tablespoons brown sugar well, packed
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/8 teaspoon fine sea salt
- 1 1/2 teaspoons honey
- 2 oz butter (1/2 stick)
- 2 egg whites (reserved from making the curd)
- 1/2 cup granulated sugar
- 1 Tablespoon key lime juice
- 1/8 teaspoon fine sea salt
Place the juice, sugar, eggs, and yolks in a medium, heavy-bottomed sauce pan and whisk well to combine.
Add the butter, sour cream or creme fraiche, and the white chocolate to a medium bowl. Put a fine mesh strainer over the bowl and set aside convenient to the stove.
Whisk the juice mixture over medium-high heat until it thickens. The juice will get very foamy as you whisk, and you will know it is ready when all the foam goes away and the mixture thickens. Do not allow the mixture to boil.
Immediately pour the thickened juice mixture through the fine mesh strainer. Press through with a spatula, if necessary.
Whisk until all the white chocolate and butter has melted and the curd is smooth and completely combined. Chill overnight.
Preheat oven to 350F. Line a half sheet pan or other rimmed cookie sheet with Silpat or parchment. Set aside.
In a large bowl, whisk together the flours, soda, cinnamon, and salt.
Cut the butter into 8 pieces and add add it to the bowl. Add the honey.
Using clean hands, rub in the butter and honey to distribute it evenly. Be thorough. You want the dough to come together in little clumps and have the butter coat all the flour.**
Dump the crumbled dough onto the prepared pan and spread it out evenly.
Bake for 15-17 minutes until golden brown. The cookie crumbles will crisp as they cool. (Say that 5 times fast). Once cool, break them into small pebbles and pieces of crunchy cookie crumbles and store in an air-tight container for up to a week.
Place all the meringue ingredients in the bowl of your stand mixer (metal is best here).
Put about an inch of water in a pan the mixer bowl will fit into without touching the water. Put this whole shebang on the stove and turn the heat to medium-high.
Whisk the egg whites constantly. Once the water reaches a boil, reduce the heat to maintain a high simmer and continue whisking until the egg whites reach 165F.** The mixture will thin out as the sugar dissolves into the whites.
Place the bowl on your stand mixer fitted with the whip attachment and whip until completely cool and you have silky, shiny, sexy meringue that holds medium-stiff peaks that curl over just a bit when you hold the whisk upside down.
If not making parfaits immediately. Store the meringue in an airtight container in the freezer.
Remove from freezer about an hour before you want to assemble.
Layer the following into serving dishes or glasses. For the curd and the meringue, you can use a spoon or get fancy and use a piping bag. You won't need a pastry tip for the curd, but a star tip is a nice finish for the meringue
2 Tablespoons Graham crumbles***
1/4 cup key lime curd
2 Tablespoon Graham crumbles
1/4 cup key lime curd
Top with a dollop of Swiss meringue
To make sure the Graham crumbles stay nice and crunchy, assemble no more than an hour or two before serving. The parfaits will hold in the fridge overnight, but the Graham crumbles will soften up.
*If your mixer won't whip up 2 whites for the Meringue, double all the meringue ingredients. You may not use all of it, or you can just pile a lot on each parfait.
**Make sure the temperature gets up to 165-170F to ensure the whites are cooked and safe to eat without any further time in the oven.
***You may not use all of the Graham crumbles. Save them as ice cream toppings or just eat them like wee cookies. Or like cereal!
Pretty excellent, huh? Enjoy!
Thank you for spending some time with me today. Take care, and have a lovely day.
And now, on to the other recipes for today and to the Giveaway, friends!
Summer Dessert Week Recipes for Tuesday, July 10
Please visit the whole Tuesday contingent! Lots of good stuff here, friends.
Ice Cream Recipes:
- Watergate Salad Pudding Popsicles from Daily Dish Recipes
Pies of Summer:
- Hot Fudge Mud Pie from Eat Move Make
- Strawberry Banana Brownie Parfaits from Big Bear’s Wife
- Creamy Key Lime Curd Parfaits from Pastry Chef Online (you’re here!)
And Now, for the Giveaway!
Welcome to the 2nd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This sweet week-long event is filled with fun dessert recipes from amazing bloggers and some great giveaways from our generous sponsors! We can’t wait to share all of these summer-themed desserts with y’all and celebrate summertime sweets all week long!
There are 23 wonderful bloggers participating in this year’s event! With over 60 recipes being shared this week we just know that you’re going to find a new summer favorite! Plus, don’t forget that we have 5 (five) great giveaways for you this week too!
Scroll down to take a look!
Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!
Prize #2 — Adam’s Extract is giving away – One bottle of Adams Best Vanilla Flavor, Adams Best Prize Winning Pound Cake Mix, Adams Extract Twice as Stong Vanilla and Adams Extract Lemon Extract
Prize #3– Red Star Yeast is giving away a gift pack including an Insulated Tote Bag, Apron, “The New Artisan Bread in Five Minutes a Day” Cookbook, Yeast, Rolling Pin, Measuring Spoons, Oven Mit and Dish Towel
Prize #4 — Susquehanna Glass Co. is giving away one set (4 glasses) of Mermaids Stemless Wine Glasses. (like the Mermaid glasses you’ll see in some of our recipes this week!)
Prize #5 — Lodge Cast Iron is giving away one (1) 12-inch Cast Iron Skillet.
Giveaway open to US Residents 18 years or older. No PO Boxes Please. giveaway runs from July 9th until July 15th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners.
Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Red Star Yeast, Susquehanna Glass Co. and Lodge Cast Iron! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.