Key Lime Dessert Shot

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Chef Paul Lucas, Jessie’s, Hanover, New Hampshire

4 egg yolks
1 can (14 oz.) sweetened condensed milk
4 oz. Nelly & Joe’s Key West Lime Juice
3/4 teaspoon unflavored gelatin
1 lime (for zest)
1/4 lb. Lorna Doone cookies (or a pre-made graham cracker crust)

Heat lime juice (do not boil) and dissolve gelatin.  Let stand at room temperature for at least 10 minutes.

Whip egg yolks in a mixing bowl at high speed, until they are thickened. 

Whip in condensed milk, lime juice mixture, and the zest from one lime.

For the crust, you can either pour into a pre-made graham cracker pie crust or crush the Lorna Doone cookies in a food processor and line the bottom of a pie tin.

Refrigerate for at least 2 hours, or preferably over night, if possible.