Creamy Key Lime Pudding

A wonderfully-light dessert to serve after heavier holiday fare!

Zest of 2 key limes
¾ cup key lime juice
¾ cup granulated sugar
4 large eggs, at room temperature
5 tablespoons unsalted butter
¾ cup heavy cream
¼ cup confectioners’ sugar

1. Fit a medium-sized bowl with a fine mesh sieve; set aside.

2. Combine the lime zest, lime juice, sugar, and eggs in medium saucepan. Add butter and bring mixture to a very controlled simmer, stirring almost constantly, over medium-low heat. Once the mixture has thickened (it should be able to coat the back of a metal spoon), remove from heat and pour through the sieve. Place bowl in the refrigerator for at least 2 hours.

3. Once the pudding has chilled, whip the cream and confectioners sugar together in a stand mixer until stiff peaks begin to form. Fold the cream into the cooled pudding, stirring until completely combined. Serve immediately or refrigerate until ready to use.

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