Winter is prime time for limes, so why not showcase them at your holiday party? These cute cups are impressive but easy to make. —Ann Yri, Lewisville, Texas
Ingredients
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1/2 cup sugar
- 1/4 cup lime juice
- 1 teaspoon grated lime zest
- 1/4 cup unsalted butter, cubed
- TART SHELLS:
- 1/2 cup unsalted butter, softened
- 3 ounces cream cheese, softened
- 1 cup all-purpose flour
- Optional: Grated lime zest and grated white chocolate
Directions
- For curd, in a small heavy saucepan over medium heat, whisk eggs, egg yolk, sugar, lime juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool. Cover and refrigerate until chilled.
- In a small bowl, cream butter and cream cheese until smooth. Gradually add flour; mix well. Cover and refrigerate 1 hour or until easy to handle.
- Preheat oven to 375°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased miniature muffin cups. Prick bottoms with a fork. Bake until golden brown, 13-15 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely.
- Fill shells with lime curd. Garnish as desired. Refrigerate leftovers.
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