Desserts

Margarita Puddings

6
FOR LIME CURD:
3/4 cup granulated sugar
1/3 cup unsalted butter, at room temperature
2 eggs
3 egg yolks
1/8 tsp salt
2/3 cup lime juice
2 tbsp tequila
2 tbsp triple sec

FOR CRUST:
1/2 cup Orea-cookie crumbs
3 tbsp unsalted butter, melted
2 tbsp granulated sugar

TEQUILA CREAM:
1 cup 35% cream
2 tbsp tequila
2 tbsp triple sec

FOR TOPPING:
1/4 cup toasted coconut, sprinkled with 1/4 tsp salt
lime zest (optional)
Whisk 3/4 cup sugar with 1/3 cup butter, eggs, yolks and 1/8 tsp salt in a medium saucepan, until creamy, about 1 min. Whisk in lime juice until smooth. Set saucepan over medium-high. Continue whisking, until curd is thick enough to coat the back of a spoon, 3 to 5 min. Remove from heat and whisk in 2 tbsp tequila and 2 tbsp triple sec. Cover with plastic wrap, letting plastic touch the surface to prevent skin from forming. Refrigerate until cold, about 1 hour. Combine cookie crumbs with 3 tbsp butter and 2 tbsp sugar in a bowl. Divide among 6 1-cup jars or glasses, lightly pressing crumbs on bottom. Beat cream with 2 tbsp tequila and 2 tbsp triple sec in a small bowl, with a hand mixer, until soft peaks form when beaters are lifted. Fold cream into chilled curd. Divide curd mixture among jars, then refrigerate for at least 3 hours or overnight before serving. Top each with toasted coconut and lime zest.
Nutritions

Calories
469

Sodium
254mg
10% DV

Fat
25g
39% DV

Protein
7g
15% DV

Carbs
52g
17% DV

Fiber
2g
10% DV