Beth's Key Lime Cup Recipe | ENTERTAINING WITH BETH
Learn how to make my deconstructed Key Lime Pie recipe. A Key Lime cup! Much easier and just as delicious!
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BETH’S KEY LIME CUP RECIPE
Makes 8 in the Simply Baked Cups
INGREDIENTS:
7 Graham Crackers
6 egg yolks
1/3 (40 g) cup cornstarch
¼ (1.25 ml) tsp salt
1 ½ cup (350 ml) water
¾ cup (150 g) + 1 tbsp (13 g) sugar
2 tbsp (30 g) butter
2/3 cup (160 ml) fresh lime juice (about 3 large limes)
WHIPPED TOPPING:
2 cups (475 ml) heavy cream
2 tbsp (13 g) powdered/confectioners/icing sugar
1 tsp vanilla (5 ml)
GARNISH:
2 whole limes for garnish (wheels and zest)
METHOD:
Place graham crackers in a zip lock bag and seal it. Then whack the bag with a rolling pin, crushing up the crackers to form a fine crumb. Set those aside.
In a medium saucepan heat of water with sugar until sugar is dissolved.
Meanwhile in a large heat safe bowl, crack in 6 egg yolks. To that add cornstarch (cornflour) and salt. Mix together until a pale yellow paste forms.
Then slowly add the hot sugar water to the egg mixture in a steady stream whisking all the while until a thin egg mixture forms. Pour this mixture back into the sauce pan and cook on medium flame, while stirring frequently.
In just a few minutes the mixture will thicken up and start to resemble a pudding. Once you achieve a pudding consistency. Remove your pan from the burner, place on a cool burner, pop in the butter and stir and then add the lime juice and stir until thinned out and smooth.
Immediately transfer your mixture to a clean heat safe bowl (otherwise it will continue to cook and thicken in the sauce pan! If that happens thin back out with more butter and if still too thick you can add more lime juice or a little water.
Place some plastic wrap on top of lime curd, touching the surface so a skin does not form, and refrigerate.
To make the whipped cream topping place all ingredients in an electric mixer and whip until stiff peaks form. Transfer to a pastry bag, fitted with your favorite tip. Refrigerate cream.
NOTE: Everything up until this point can all be done the day before serving.
The day of serving, assemble your cups.
TO ASSEMBLE:
Lay out 8 of your baking cups (you can also use any decorative glass too). Place 2 tbsp (30 ml) of crumbs in the bottom of each cup. Then with an ice cream scooper, place lime curd on top. It fill about ¾ of the way full.
Then pip your whipped cream on top in a counter clockwise circular fashion creating a little mound. You can pop these in he fridge several hours before serving.
TO SERVE:
Moments before serving, garnish with fresh lime zest, and a thinly slice lime wheel on top. Place spoons inside each cup. Et voila!
Martha Stewart’s Classic Key Lime Pie | Martha Bakes Recipes
Take a trip down south to the Florida Keys with Martha Stewart’s classic Key Lime Pie recipe! The acidic notes from the key lime zest and juice mix with the sweetness of the condensed milk to make a dessert Martha considers a “very nice pie for springtime.” Nothing beats a homemade graham cracker crust mixed with a cool, creamy, and tart center! Whether you want your pie topping to be a simple whipped cream or an ornate, egg white Swiss meringue—Martha’s got you covered for both. Complete with an impressive kitchen torch demo, the juice is worth the squeeze on this delightful, citrus dessert from Martha!
#KeyLime #Pie #Recipes #MarthaBakes #MarthaStewart
00:00 Introduction
00:17 Key Limes
00:30 Graham Cracker Crust
02:26 Key Lime Pie Filling
04:16 Topping
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart
This originally aired on PBS, as part of Martha Bakes Season 3 Episode 6.
Martha Stewart’s Key Lime Pie recipe:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s Classic Key Lime Pie | Martha Bakes Recipes
Blueberry Lemon Poppy Seed Muffins
This is a good recipe. The muffins are moist the first day. After that they are better warmed in the microwave with a little bit of butter.
Found the recipe here:
Full recipe on that website.
Tasty Carrot Cake | Moist with Cream Cheese Frosting
These healthy carrot cake cupcakes are lightly sweetened with maple syrup and topped with cream cheese frosting. Delicious snack or treat for satisfying your sweet tooth. Without the guilt!
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Large Batch Freezer Muffins 3 Recipes, Raisin Bread, Mexican Inspired Rice | Freeze Dryer Room
Hey friends, I am working on filling our freezers with easy meals. Today, I baked three big batches of muffins; zucchini, pumpkin and chocolate chip muffins, cinnamon, apple muffins and cranberry oatmeal. I am making a Mexican-inspired rice and bean dish I think you'll love for dinner. I hope you enjoy it!
Thanks for watching!
Bread recipe inspired by this on:
My muffins 3 ways were inspired by these ones:
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Healthy Sugar-Free and Dairy-Free Banana Oat Muffins - มัฟฟินโอ๊ตกล้วยหอม
A delicious and healthy sugar-free recipe for Banana Oat Muffins from a multi-prize-winning baker. Includes recipe and video instructions.
Sub-titles in English and Thai.
RECIPE:
Ingredients:
• ⅓ cup coconut oil: ⅓ ถต น้ำมันมะพร้าว
• ½ cup maple syrup: ½ ถต เมเปิ้ลเซรับ [or honey]
• 2 eggs: 2 ฟอง ไข่ไก่
• 1 cup mashed ripe bananas: 1 ถต กล้วยหอมบด
• ¼ cup almond milk: ¼ ถต นมอัลมอลด์ [or water or milk]
• 1 tsp baking soda: 1 ชช. เบรคกิ้งโซดา
• 1 tsp vanilla essence: 1 ชช. กลิ่นวนิลลา
• ½ tsp salt: ½ ชช. เกลือ
• ½ tsp cinnamon: ½ ชช. ผงอบเชย
• 1¾ cups plain flour: 1¾ ถต แป้งเอนกประสงค์ [or whole-wheat]
• ⅓ cup oats: ⅓ ถต โอ๊ต
Bake 25 mins at 165°C (325°F): เข้าอบที่อุณหภูมิ 165°C (325°F), 25 นาที
Instructions:
1. Preheat the oven to 165°C (325°F).
2. Prepare your 12-cup muffin pan with non-stick cooking spray or butter.
3. In a large bowl, beat the coconut oil and maple syrup together with a whisk.
4. Add the eggs and beat well.
5. Mix in the mashed bananas and milk, followed by the baking soda, vanilla essence, salt and cinnamon.
6. Add the flour and oats to the bowl, and mix with a large spoon, until just combined.
7. Add extras like nuts, dried fruit or chocolate if you wish, and fold them in.
8. Divide the batter equally between the muffin cups, so that each cup is about 2/3 full.
9. Sprinkle the tops of the muffins with a small amount of extra oats, and a sprinkling of raw sugar granules.
10. Bake for 22-25 minutes, or until a toothpick inserted in a muffin comes out clean.
11. Place the muffin pan on a cooling rack to cool.
These muffins should keep fresh at room temperature for up to two days, or up to four days in the refrigerator. They can also be stored in a freezer-safe bag for up to three months, and defrosted as needed.
Give them a try, and please add your comments on how you went. I'd love to hear your suggestions on what creative additions you've made to the mix. If you'd like to see other recipes, please consider subscribing to my channel.
If you wish to comment or ask questions, in either Thai language or English, I will be happy to reply in the comments area.
หากคุณต้องการแสดงความคิดเห็นหรือถามคำถามทั้งภาษาไทยหรือภาษาอังกฤษฉันยินดีที่จะตอบกลับในพื้นที่แสดงความคิดเห็น