Lime Pudding Cups

6 pudding cups

Inspired by a British dessert called posset, these no-bake, crustless pudding cups have a tart, rich filling and are a snap to make. They only take 10 minutes to put together and spend the rest of the time chilling in the refrigerator. Even the most devout key lime pie fans will be hooked on its cute cousin.


  • 2 cups heavy cream

  • cup granulated sugar

  • 1 tablespoon finely grated lime zest, plus more for serving

  • Pinch of kosher salt

  • cup fresh lime juice

  • Crumbled graham-crackers, for serving

  • Sweetened whipped cream, for serving


  1. In a saucepan, bring heavy cream, granulated sugar, finely grated lime zest, and a pinch of kosher salt to a boil over medium heat. Cook, stirring often, until reduced to 2 cups, 8 to 10 minutes.

  2. Remove from heat; stir in fresh lime juice. Let cool 20 minutes, then strain through a fine mesh sieve into a liquid-measuring cup; discard solids. Divide evenly among 6 glasses. Refrigerate until set, about 2 hours. Top cups with lightly sweetened whipped cream, crumbled graham crackers, and more finely grated lime zest; serve.

    three lime pudding cups
    Johnny Fogg
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