Deconstructed Mason Jar Key Lime Pies

Some people have mid-life crises… I’ve been having what I like to call the “missing tropical fruit winter blues.” I MISS GOOD FRUIT! I hate going to the supermarket and being so disappointed by the selection of fruit during the winter. Unfortunately, there isn’t much I can do to solve this problem, but I did decide to make some bomb key lime pie!

Key lime pie is a household favorite! My parents, especially my dad, love key lime pie. My mom grew up in Miami and loves to always remind me of how she had key lime trees in her backyard (among other things…). Anyway, I really was just in the mood to try and replicate something tropical even though I knew that it wouldn’t be nearly as good as if it were in season. But, it still tasted pretty good!

I love the idea of eating something deconstructed. I mean, don’t you get sick of eating a boring slice of cake? Deconstructed cake sounds so much more fun!

I had a lot of time on my hands, so I decided to make a little more intricate key lime pie. However, you can totally simplify this and it will still turn out great!

*I did a meringue topping on my key lime pies, but whipped cream would also be delicious. I wrote the recipes for both below.*

Ingredients

Crumb Topping:

1 cup flour

5 tbsp sugar

1 lime - zested

6 tbsp cold butter

1-2 tbsp water

Lime Filling:

1 cup sugar

3 limes - juiced

4 eggs

Meringue:

1/2 cup sugar

4 egg whites

-OR-

Whipped Cream

1 cup heavy whipping cream

2 tbsp sugar

1 tsp vanilla

Directions

Begin with the Lime curd. Start by boiling some water to prepare the double-boiler. In a heatproof bowl, mix the sugar, eggs, and lime juice. When the water is boiling, bring the heat down to medium-low. Place the bowl on the pot and whisk vigorously for 6-7 mins, or until thickened. Pour into glasses and refrigerate them for at least 1 hour.

Next, start the crumb topping. Preheat oven to 350 degrees. Combine the flour, sugar, and lime zest in a bowl. Cube the cold butter and mix into the flour with your hands until the butter is homogenous with the flour. You should be able to squeeze the flour together and it should hold. Add in the water teaspoons at a time until it becomes a shaggy dough. Lay onto a parchment paper lined sheet pan. Bake for appox. 25 mins, or until golden brown. Let cool completely before adding it into your glasses over the filling.

Lastly, prepare the meringue topping and/or whipped cream. For the meringue, combine the sugar and egg whites in a heatproof bowl. Boil some water to prepare the double boiler. When the water is boiling, place the bowl with egg whites over the water and whisk vigorously for 7-8 mins. Using a hand mixer or stand mixer, beat on high for appox. 5 mins, or until stiff peaks form. Let cool completely until adding it into the glasses. Use a blow torch or a lighter to brown the tops.

For the whipped cream, use a stand mixer or hand mixer (or by hand) and beat on high for appox. 7 mins, or until stiff peaks form.

Assemble your key lime pies and cool before serving. Enjoy!