There are few desserts that as cute (and easy to make!) as these key lime pie inspired possets! Made with just 5 ingredients and about 20 minutes of hands on work, these are a perfect small-bite, make ahead dessert for entertaining.
They're tangy, sweet and have a custard-like filling that's thickened by a natural reaction between hot cream and lime juice! Topped with a dollop of whipped cream and graham cracker crumbs, they're just like a mini key lime pie.
This post is sponsored by Shamrock Farms. All opinions are our own.
The cutest mini dessert for entertaining
We've made lemon posset, mandarin orange posset, but these lime possets are my favorite so far! They're super tangy and taste just like the filling of a really good key lime pie.
Topped with whipped cream and graham cracker crumbs, they're basically a mini pie you can eat with a spoon! (Disclaimer: actual key limes are too small for serving, so we just use regular limes in this recipe.)
Plus, how cute do they look served in lime halves?! That's not 100% essential – you can also serve these up in small bowls or ramekins. But the lime halves are extra fun for entertaining, and you're already juicing the limes for the recipe either way!
You can make these up to a day or two before serving, so they're a great option for entertaining. Give them a try for Easter, St. Patrick's Day, or really any occasion!
If you're on a big citrus kick right now, try our homemade Sprite (lemon lime soda) next.
Key Ingredients Needed for Lime Possets
- Shamrock Farms Heavy Whipping Cream: This is the key ingredient for both the filling as well as the whipped cream on top. It's our favorite for baking because it whips faster and holds its peak longer!
- Lime juice and zest: Freshly squeezed lime juice is absolutely essential for this recipe, both for flavor and to make sure it sets as it should. Don't skip the zest! It adds so much flavor.
- Vanilla, salt and sugar
How to Make Lime Possets
- To prepare your limes for serving, start by zesting the amount you need for this recipe, then slice each lime in half. Juice the limes.
- Use a spoon to scoop out any remaining flesh. We used 6 limes for serving and had some leftover juice.
- Add the heavy whipping cream, sugar, salt, vanilla and lime zest to a small saucepan over medium heat. Bring to a simmer, stirring often, then reduce to low and gently simmer for 5-6 minutes. (Keep a close eye on the pot as it can boil over quickly!)
- Strain the hot cream through a sieve to remove the zest, then whisk in the lime juice right away. It should thicken slightly.
- Pour the mixture into the lime halves (or small ramekins) and carefully transfer to the fridge for about 4 hours to set.
- Optional: add ½ cup of Shamrock Farms Heavy Whipping Cream to a chilled bowl with 1 tablespoon powdered sugar and whip until peaks form.
- Top each posset with whipped cream, some crushed graham crackers and a sprinkle of lime zest. Enjoy!
Top Tips from the CK Test Kitchen!
- Storage: Keep these covered and refrigerated for up to 5 days. If you are making these ahead of time and serving for a special occasion, I would recommend waiting to add the toppings until just before serving.
- Use a ramekin for serving: If you don't want to use lime halves, any small ramekin or bowl will do! Another cute serving idea is to use small cocktail glasses, like a coupe glass.
- If the mixture doesn't thicken up when you whisk in the lime zest, you may not have simmered the cream mixture for long enough. You should be able to see it thicken slightly. The cream should have thickened slightly when simmered and reduced in volume by about 10-15%. If it still looks very thin, keep it on the stove for a few extra minutes.
More Easy Desserts You'll Love
We can't wait for you to make these key lime pie possets in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!
Recipe
Key Lime Pie Possets
Ingredients
Method
- To prepare your limes for serving, start by zesting the amount you need for this recipe, then slice each lime in half. Juice the limes.
- Use a spoon to scoop out any remaining flesh. We used 6 limes for serving and had some leftover juice.
- Add the heavy whipping cream, sugar, salt, vanilla and lime zest to a small saucepan over medium heat. Bring to a simmer, stirring often, then reduce to low and gently simmer for 5-6 minutes. (Keep a close eye on the pot as it can boil over quickly!)
- Strain the hot cream through a sieve to remove the zest, then whisk in the lime juice right away. It should thicken slightly.
- Pour the mixture into the lime halves (or small ramekins) and carefully transfer to the fridge for about 4 hours to set.
- Optional: add ½ cup of Shamrock Farms Heavy Whipping Cream to a chilled bowl with 1 tablespoon powdered sugar and whip until peaks form.
- Top each posset with whipped cream, some crushed graham crackers and a sprinkle of lime zest. Enjoy!
Alex T says
These were very tasty in a small bowl however were VERY bitter when served in the lime shell. I’d love some more directions to help avoid the pith of the lime making the filling bitter. Perhaps scraping more of the pith out and boiling the shells before using. They would have been so tasty and cute otherwise!
Amy Merin says
Do you think n this would work with coconut cream subbed for the heavy cream in the posset?
Lexi says
Unfortunately nondairy substitutes will not work in this recipe, but there are some other vegan recipes out there that have an added thickener!