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During the week I got a sweet craving that just wouldn’t quit. I usually tell myself, weekends are for treats, keep it simple Monday-Friday, but this week about Thursday I think it was, I was ready for a sweet treat. I had all these limes from Costco that I was supposed to drink in my water, but it didn’t happen (hangs head in shame). In fact here is a pic of them after I squeezed the life out of them for this recipe….
I combined this recipe from a Lemon Curd recipe I posted a while back and a new crust recipe I would like to share with you. I will not make you reference the recipes back and forth, I will list out the ingredients here on this page. You are welcome 😉
Just take a look at the set Lime Curd. It has the consistency of a thick sour and sweet pudding, but it has all the light and fresh taste that makes it perfect to follow a heavier meal. These are delicate and dainty. Almost what you’d picture the British having with their Earl Grey in the mid afternoon. The thing is, these are almost too easy. You mix and bake/simmer and you are done, you stick the filling in the fridge and it keeps for days (if you can hold yourself off that long) until you are ready to spoon into the shells. I even tasted one warm and it was just as classy.
Take a look….
Lime Curd Filling
1/2 cup lime juice
1/2 cup butter or Ghee melted
1 tbsp lime zest
1/2 cup + 2 tbsp Swerve Sweetener (or sweetener of your choice)
Mix well in a bowl then transfer to a small saucepan and turn onto medium. Whisk constantly until a pudding texture is achieved and remove from heat. Pour into a glass bowl and cover with plastic and chill until cold. It will continue to thicken as it cools.
FYI-The filling makes more than the shells will hold. I recommend doubling the recipe for shells or reserving some filling to be topped with whipped cream for a round 2 dessert the following day 🙂
While this cools make the shells….
3/4 cup coconut flour
1/2 cup melted coconut oil or butter/Ghee
1/4 tsp sea salt
1 tbsp Swerve Sweetener
1/2 tsp vanilla extract
Mash all ingredients with a fork and press into cupcake liners or a cupcake tin sprayed with coconut non-stick spray. Press just over a tablespoon amount into each cup (I only got about 9, so if you want more, you’ll have to double the recipe). Bake at 350º for 10 minutes or until the edges are golden brown. Allow to cool before spooning the filling into them and devouring. Mmm!!