Monday, 20 July 2015

Key Lime Dessert Pots

Ramadan is over and the third day of Eid has just passed us by. My Eid preps were considerably less this year than last with the new addition to my life taking up all of my time ( I'm quite content with with lifestyle and happy to spend every minute with my little doll!). We planned a dinner party for Eid which we had partially catered. All that was left to prepare was dessert and salad.

I tried 2 new salads, one was a little bit of a fail (dressing needs improvement) and a new mini dessert. I've found that at every event, if there are mini-desserts, people LOVE them! They are always the first dessert to be picked up. So naturally this had to be apart of the menu.

Today I'm sharing my take on the Key Lime 'Pie', albeit a very refined (super-simple) version. The tangy lime cuts through the sweetness just enough. This is a refreshing dessert for these warm summer months!


  • 2 packets of Walkers Shortbread
  • 2 x 395g condensed milk
  • 1/2 C key lime juice (freshly squeezed)
  • 1 1/2 C whipping cream
  • 1 tbsp sugar
  1. Using a food processor or the end of a rolling pin, crush shortbread until it resembles breadcrumbs.
  2. In a medium size mixing bowl, combine the condensed milk with the lime juice. Once you have beaten it together, the consistency will thicken upon standing. 
  3. In a separate bowl, whisk the cream with the sugar until it forms stiff peaks.
  4. Fold the cream into the milk mixture.
  5. Prepare your mini dessert pots by placing 2 full tsp of the crushed shortbread in the base of each pot. It should make around 20 (depending on the size, it may be more or less). 
  6. Using a large ice-cream scoop, take a large scoop of the milk mixture and dollop on top of the biscuit base. 
  7. Decorate with flaked chocolate or with fine shavings of lime rind. 
  8. Refrigerate and serve chilled. 
*Note: You can add a few drops of green gel food colouring to the milk mixture if you fancy!