Homemade lime curd with butter cookies and cream
2 Tbsp, softened
Powdered sugar (confectioner's)
1½ tsp, finely minced
2 large egg(s)
Fresh lime juice
Shortbread cookie(s) 5/8 in. square
36 cookie(s), commercially prepared (about 10 oz total)
Lite whipped topping
- In a medium mixing bowl, using an electric mixer, beat butter and sugar until light; add zest. Next, add one egg at a time, beating after each addition; add lime juice (mixture will be lumpy).
- Pour mixture into a medium saucepan; cook over low heat, stirring constantly, until lime mixture thickens like a pudding, about 10 minutes. Remove from heat and allow to cool.
- Spread a heaping teaspoon of lime curd onto each cookie. Before serving, top each with a teaspoon of whipped topping. Yields 1 cookie per serving.