Mini Key Lime Pies in a Jar
- 180g full-fat cream cheese
- 200g sweetened condensed milk
- 80ml double cream
- Zest and juice of 2 limes
- For the easy lime curd
- Zest and juice of 3 limes
- 100g caster sugar
- 150ml water
- 3 tsp cornflour mixed with 1 tbsp cold water
- 15g unsalted butter
- Drop green food colour, optional
- Crushed digestive biscuits, to decorate
To make the lime curd: In a small saucepan, add the lime juice, water and sugar. Bring to the boil. Once the sugar has dissolved, whisk in the cornflour mixture. You will see the mixture begin to thicken. Keep whisking to ensure there aren't any lumps. Next, whisk in the butter, lime zest and food colour if using. Set aside and allow to cool slightly before placing a tbsp of the curd into the bottoms of four 93ml twist top Kilner jars. Leave to chill in the fridge.
To make the creamy filling: Beat together the cream cheese, condensed milk, double cream and zest and juice of two limes until light and fluffy.
Dollop or pipe the cream cheese mixture onto the chilled lime curd in jars. Leave to chill in the fridge for a further two hours until set. Top with crushed biscuits before serving.
Recipe courtesy of Sanjana Modha on behalf of Kilner.