If you read my post on Mason jars, you’ll know I have a thing for spring hinge canning jars. They’re cute, cool, and look great no matter what you put in them. They’re also very practical and functional. They keep my kosher salt from getting clumpy when the south Texas humidity kicks into high gear. We like to call it “air you can wear” down here. Anyway, I picked up some lime curd at the Williams-Sonoma outlet store a few weeks ago and was then at a loss as to how to use it. I confess, it wasn’t really the lime curd I was after, but the cute spring hinge jars it came in. Finding one of these little beauties for $2.97 was more than I could resist. So I bought two.
I really enjoy the flavor of citrus. I love a good lemon bar. I appreciate a good margarita made with fresh citrus. I’m a nut for oranges, and ice cold ruby red grapefruit juice is a great thirst quencher in the dead of summer. I think it’s a texture thing. What do you do with lime curd? I thought about baking a cake and using it as a filling, but it’s just me and The Complete Package at home, and that’s a lot of cake. Finally, I had a thought (yes, I know…it’s a rare and wonderful thing, smartass). I bought one of those no-bake cheesecake mixes with the graham cracker crust package in the box, and in 10 minutes, I had my dessert. It couldn’t have been easier to make, and it was quite tasty. TCP even said so!
Here’s what you do:
Mix up the graham cracker crust packet as directed;
Divide evenly and press into individual ramekins.
Mix up the cheesecake filling packet as directed;
Stir in 3 tablespoons of sour cream and blend well;
Divide evenly and pour into ramekins; chill until set.
Put a quart-size Ziploc bag into a glass and fold the top
over the outside of the glass; spoon in 1 ½ cups lime curd;
Close the bag and zip it shut; snip off one corner of the bag;
Pipe a nice decorative swirl onto the top of each ramekin.
Top with whipped cream immediately before serving.
Easy… quick… delicious. One jar down and one to go.