The other week, I was ordering groceries to be delivered and I thought I bought four limes for a simple sirup that I like to make with my Prosecco. I ended up buying four bags of limes!! FOUR BAGS OF LIMES!! What in the world was I going to do with four bags of limes?? Key lime pie was what came to mind first.
The Pop artist, Wayne Thiebaud said, “Pie has a long history and it has other implications: the idea of ‘Pie in the Sky,’ the old American preoccupation with Mom and Apple Pie, pie throwing contests, pie throwing in Chaplin films. One makes a pie out of ordinary stuff, like raisins, squash or apples and gift wraps it, in a sense with a crust. It’s very magical, very special.”
Limes are truly magical! They can boost immunity, clear skin, reduce wrinkles, and improve heart health. I was glad that I had four bags of limes!
I threw together a streusel with what I had in the pantry…besides the limes, the cookies for the crust are what makes this dessert so special. I used Biscoff cookies. Yummy!
I was inspired by Thiebaud and thought of the wonderful key lime pies I’ve enjoyed in Florida but I didn’t make pie with these limes. My kids LOVE pudding! A lime posset is what I would make…the easiest pudding ever. It’s similar to making ice cream…boil cream and sugar then add citrus juice et voila…pudding! You can do this many ways but we layered the streusel on the bottom and top.
Graham cracker streusel
- 10 Biscoff cookies
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
- 5 tablespoons unsalted cold & cubed butter
- 2 cups heavy cream
- 2/3 cup sugar
- 2 teaspoons finely grated lime zest, plus more for garnish
- 5 tablespoons fresh squeezed lime juice
- 1 teaspoon kosher salt
- Break up the the Biscoff with your hands and add to a food processor. Pulse until flour-like. Add the sugar and salt and pulse to combine. Evenly distribute the butter on top. Place on a cookie sheet and freeze for 15 minutes.
- Preheat the oven to 325° F. When the streusel is mostly frozen, bake for 15 to 20 minutes until firm. Cool.
- Combine the heavy cream, sugar, and lime zest in a large pot for the pudding. Set over high heat and bring to a boil. Stir constantly in a figure eight motion. Lower the heat but keep boiling for a few more minutes. Turn off the heat and stir in the lime juice and salt. Let cool for about 15 minutes.
- Add a layer of Biscoff streusel to the bottom of 4 ramekins or glasses. Slowly pour the posset on top. Chill until cold and set.
- Garnish with lime zest and serve with the rest of the streusel to sprinkle on top.