Key Lime Dessert Shot

Recipe courtesy of Chef Paul Lucas, Jessie’s, Hanover, New Hampshire.

Ingredients

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

Directions

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 1/4 lb of Lorna Dune cookies in a food processor and line the bottom of a pie tin. Refrigerate for at least 2 hours—preferably overnight, if possible.