Key Lime Pie in a Jar

This recipe is inspired by Chef Curtis Stone’s Gwen Key Lime Parfaits he made on the HBO show Selena + Chef.

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Key Lime Pie in a Jar

Step 1: Prep

1. Set out 4 (8 oz) wide-mouth mason jars.

   • Alternately use regular mason jars, ramekins, or even glass cups

2. Prepare the limes, select:

   3-4 limes

   Zest the limes, reserving all the zest in a resealable container and storing in the refrigerator until needed for the streusel and garnish.

   Juice the limes to accumulate:

   1/2 cup lime juice

   Set aside for Step 2.

3. Prepare the separated eggs, select:

   2 eggs

   Separate (using two bowls).

   • The 2 yolks will be used to make the lime curd, step 2.

   • The 2 egg whites will be used to make the meringue, step 4.

Step 2: Make the lime curd

To the bottom pot of a double boiler*, add:

~2 cups water

Set over high heat on stove and bring to a boil.

While heating water, to the top bowl (removed from the double boiler*) add:

2 whole eggs

2 egg yolks (from Step 1)

3/4 cup sugar

• Optional: For a sweeter curd, put in an additional 2 Tbsp sugar

1/2 cup fresh lime juice

Set bowl over heated water, reducing stove temp to medium-low.

Whisk mixture continuously for 5 to 8 minutes, until light and fluffy and thick enough to coat the back of a spoon.

Remove bowl from double boiler, set aside to cool 5 minutes.

Whisk in, adding individually:

6 Tbsp butter

When butter is fully incorporated, divide the curd among prepared mason jars.

• Each serving will be ~1/2 cup

Cover each jar and refrigerate at least one hour, or until chilled and set.

Step 3: Make the streusel

Set aside a baking sheet.

In a small mixing bowl combine:

1/3 cup flour

2 Tbsp sugar

1 tsp lime zest

1/2 tsp baking powder

1/8 tsp salt

Sift together, add:

2 Tbsp butter, softened

Using a fork, cut the butter into the dry ingredients. Add:

1/2 tsp water

Cut together to form small and medium-sized clumps.

Spread streusel onto prepared baking sheet:

1. Preheat oven to 350F

2. Place baking pan into freezer for ~10 minutes while oven heats

3. Remove from freezer and bake for 15 minutes, or until golden brown

Set aside and cool.

Step 4: Prepare the meringue topping

To the bottom pot of a double boiler*, add:

~2 cups water

Set over high heat on stove, and bring to a boil.

While heating water, to the top bowl (removed from the the double boiler*) add:

2 egg whites, room temperature (from Step 1)

3/8 cup sugar

Using an electric hand mixer, begin to whip the egg whites on low speed.

When egg mixture begins to thicken and sugar granules have dissolved, remove bowl from double boiler.

Add:

1/2 tsp vanilla

Continuing with the electric hand mixer, whip mixture for 4 to 6 minutes or until meringue holds stiff, glossy peaks.

Step 5: Assemble

Remove mason jars from refrigerator:

1. Spoon streusel over chilled curd

2. Cover the streusel with meringue

3. Using a kitchen torch, gently torch meringue until lightly browned

4. Garnish with the reserved lime zest

5. Repeat for each mason jar

Serve immediately, or take the dessert with you to go — it’s the perfect dessert for picnics!

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Brenda tips:

• Serving size: 4 (8 oz) wide mouth mason jars

• *Double boiler: used when making a recipe that requires indirect heat, it’s two pots (or a pot and a stainless steel bowl), where the top nestles slightly within the bottom, leaving a few inches of space under the bowl

  • the bottom is filled ~ halfway with water and heated over the stove to create hot steam

  • the top bowl contains the ingredients to be cooked using the indirect heat created by the steam

  • the top bowl should not touch the hot water in the bottom pot

• You can complete Steps 1 and 2 up to 4 days before eating.

  • Store the Lime Curd in the refrigerator in the covered jars

  • Store the Streusel Topping in an airtight container at room temperature.

  • 45 minutes before eating, make the Meringue Topping.

  • Assemble together in the jars.

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Window to B’s kitchen . . .

Oreo Dessert

Brenda’s sister Natalie first introduced this refreshing treat, layered with Oreos, caramel and creamy goodness when Brenda was in high school. It’s a family favorite, regularly requested in the summer. Go ahead, lick the pan clean.

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Oreo Dessert

Transfer to a large ziplock bag:

1 pkg of Oreos

Crush with a rolling pin or meat tenderizer (optional: crumble in a food processor).

Spread crushed cookies in bottom of 13”x9” baking pan.

• Reserve 1/2 cup crumbs for top.

Drizzle liberally over cookie crumb base:

Ice cream caramel sauce

In a medium mixing bowl, combine:

1 c powdered sugar

8 oz cream cheese, softened

Whip until smooth. Fold in:

8 oz frozen whipped topping, thawed

Spread, using an offset spatula, over cookie crumbs (creating layer #1).

Mix together in a small bowl:

1 cup chocolate pudding, prepared*

1 cup vanilla pudding, prepared*

Spread, using an offset spatula, on top of cream cheese layer (creating layer #2).

Refrigerate 5 minutes to set.

Spread over pudding (creating layer #3):

8 oz frozen whipped topping, thawed

Sprinkle on top:

1/2 cup reserved Oreo cookie crumbs

Cool to set. Serve cold.

Drizzle with:

Ice cream caramel sauce

Store in refrigerator. Or just eat it all right now.

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Brenda’s tips:

• Serving size: 16 servings

• Pudding*: Instant Pudding is recommended. Use the 3 oz packages and mix with the recommended amount of milk. Cook & Serve style or homemade pudding is also delicious in this recipe.

• Timesaver tip: store frozen whipped topping in refrigerator for 1-2 days (up to one week, unopened) and it will be creamy and spreadable to make this dessert.

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Window to B’s kitchen…

Crush the Oreos:

Spread crumbs on the bottom of the pan and drizzle with caramel:

Create the layers and assemble: