Key Lime Cups Recipe for Kids | America's Test Kitchen Kids

recipe

These mini Key lime pies are cute, custardy, citrusy delights!

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Gather Baking Equipment

Chef’s knife

Dry measuring cups

Can opener

Rasp grater

Measuring spoons

Cutting board

Large zipper-lock plastic bag

Rolling pin

2

microwave-safe bowls (1 large, 1 small)

Rubber spatula

Whisk

4

(4-ounce) ramekins

Rimmed baking sheet

Oven mitts

Cooling rack

Plastic wrap

Prepare Ingredients

1½

graham crackers, broken into pieces

1 tablespoon

unsalted butter

¼ cup (2 ounces)

cream cheese

1 (14-ounce) can

sweetened condensed milk

1 teaspoon

grated lime zest plus ⅓ cup juice, zested and squeezed from 3 limes

2 tablespoons

water

1

large egg yolk

Pinch

salt

Whipped cream, optional

Start Baking!

1

HEAT: Adjust oven rack to middle position and heat oven to 300 degrees.

2

1½

graham crackers, broken into pieces

SMASH: Add graham cracker pieces to large zipper-lock plastic bag. Seal bag, making sure to press out all air. Use rolling pin to gently pound bag to break crackers into crumbs.

3

1 tablespoon

unsalted butter

MIX: Add graham cracker crumbs and butter to small bowl. Heat in microwave until toasted, about 1 minute. Stir with rubber spatula to combine.

4

¼ cup (2 ounces)

cream cheese

SOFTEN: In large bowl, microwave cream cheese for 10 to 15 seconds. Whisk softened cream cheese until very smooth.

5

1 (14-ounce) can

sweetened condensed milk

1 teaspoon

grated lime zest plus ⅓ cup juice, zested and squeezed from 3 limes

2 tablespoons

water

1

large egg yolk

Pinch

salt

WHISK: Add condensed milk, lime zest and juice, water, egg yolk, and salt to bowl with cream cheese. Whisk until well combined and smooth.

6

FILL: Divide filling evenly among ramekins. Place ramekins on baking sheet.

7

BAKE AND COOL: Bake until filling is set and no longer jiggles when baking sheet is gently shaken, about 6 minutes. Let key lime cups cool on cooling rack for 45 minutes.

8

Whipped cream, optional

CHILL: Cover ramekins with plastic wrap and refrigerate until filling is chilled and firm, at least 1 hour or up to 2 days. To serve, dollop with Whipped Cream, if using, and sprinkle with graham cracker topping.

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Fun Fact! What Is a Key Lime, Anyway?

Key limes are NOT the same as the limes you see in the supermarket! Key limes are smaller and have more seeds, a thinner skin, and a tarter taste. They get their name from the Florida Keys, where they were first grown. Don’t worry, you don’t have to hunt down key limes, even though these are called “Key Lime Cups”—we developed this recipe with regular Persian limes!