Key Lime Pie Parfaits
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A Note from Feedfeed
Key Lime Pie lovers, this recipe is for you! Chef Curtis Stone is sharing this Key Lime Pie Parfait recipe from his Los Angeles restaurant, Gwen!
Celebrate season two of Selena & Chef on HBO Max by joining Selena Gomez & Chef Curtis for a live cook along on 1/26! Learn more here.
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Recipe Card
ingredients
For the Lime Curd:
- 4 large eggs
- 1 cup sugar
- 2/3 cups lime juice, fresh
- 10 tablespoons unsalted butter, cubed and frozen
ingredients
For the Streusel:
- 1 1/2 cups all-purpose flour
- 6 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 lime, zested (about one tablespoon)
- 2 teaspoons water
- 1/2 teaspoon kosher salt
- 7 tablespoons unsalted butter, cubed and frozen
ingredients
For the Meringue Topping:
- 4 large eggs, whites only, at room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 lime, zested
Method
For the Lime Curd:
Step 1
In a large heatproof bowl, whisk eggs, sugar, and juice to blend.
Step 2
Set bowl over a large saucepan of simmering water. Whisk mixture constantly for 5 to 8 minutes, or until light and fluffy and thick enough to coat the back of the spoon.
Step 3
Remove the bowl from heat and cool for 5 minutes. Whisk in butter.
Step 4
Divide curd among mason jars. Cover and refrigerate 1 hour, or until chilled and set.
For the Streusel:
Step 1
Preheat the oven to 350F.
Step 2
In a large bowl, mix flour, sugar, baking powder, zest, water, and salt. Using fingers, rub butter into flour mixture until medium-size clumps form.
Step 3
Spread streusel onto a nonstick baking sheet and freeze until firm. Once firm, bake streusel for 15 minutes, or until golden. Set aside and cool.
For the Meringue Topping:
Step 1
In a medium heatproof bowl placed over a saucepan of simmering water, whisk egg whites and sugar constantly for 8 minutes, or until egg white mixture is frothy and sugar granules have dissolved.
Step 2
Remove bowl from heat and add vanilla.
Step 3
Using an electric hand mixer, whip on medium speed for 4 to 6 minutes or until meringue holds stiff, glossy peaks. Transfer meringue to piping bags fitted with star shaped piping tip.
To Serve:
Step 1
Generously spoon streusel over chilled curd. Pipe meringue over streusel. Using a kitchen blow torch, gently torch the meringue until lightly browned. Grate lime zest over meringue and serve.