Prep Time: 25 minutes
Cook Time: 7 minutes
Total Time: 32 minutes
- 3 cups graham cracker crumbs
- 2/3 cup sugar
- 2/3 cup butter, melted
- 1 cup fresh lime juice
- 1/4 cup water
- 2 envelopes unflavored gelatin
- 1-1/2 cups sugar
- 5 eggs, slightly beaten
- 2 teaspoons grated lime rind
- 1/2 cup (1 stick) butter, at room temperature
- 2 packages (8 ounces each) cream cheese, at room temperature
- 1/2 cup heavy cream, chilled
- Whipped cream for garnish (optional)
- Lime slices for garnish (optional)
Stir graham cracker crumbs, sugar, and melted butter in a medium-size bowl. Press over bottom and up sides of a 9-inch springform pan.
Combine lime juice and water in a small saucepan; sprinkle gelatin over top. Let stand 5 minutes to soften. Stir sugar, eggs and lime rind into pan. Cook, stirring, over medium heat until almost boiling, about 7 minutes or until instant-read thermometer registers 160 degrees F.; do not boil. Remove from heat.
Beat butter and cream cheese in a large bowl until well mixed, about 1 minute. Gradually beat in lime mixture until well blended. Refrigerate, stirring occasionally, until mixture thickens enough to mound slightly when dropped from a spoon, about 45 minutes. Beat chilled cream in a small chilled bowl until stiff peaks form. Fold into lime mixture. Pour into prepared crust. Cover; refrigerate until firm, 3 to 4 hours.
Run a thin knife around inside of pan to loosen sides; remove sides of pan. Garnish with whipped cream and lime slices if desired. Store in refrigerator.
For authentic Key lime flavor, use Key limes, which are more aromatic and citrusy than the commonly available, larger Persian limes.
Yield: 16 servings
Per Serving: 474 calories, 7 g protein, 30 g fat, 47 g carbohydrate, 247 mg sodium, 144 mg cholesterol.
Recipe Source: Family Circle All-Time Favorite Recipes by Editors of Family Circle (Doubleday)
Reprinted with permission.