I just made a key lime pie,and it looks so plain without some sort of topping.I need to make the topping 2 days before Christmas, so whipped cream would flatten by the time I serve it.What can I make that would hold it's shape and still look fabulous?Thanks!
They are interchangeable 100%
sorry but what the heck is lime curd??
Ingredients - 1/4 cup flour - 2 teaspoons salt - 1/2 teaspoon black pepper - 1 teaspoon paprika - 1 chicken, 3 1/2 to 4 lbs, cut into 8 pieces, or 8 legs and/or thighs - 3 tablespoons olive oil - 2 large onions, thinly sliced or chopped - 8 ounces fresh mushrooms, sliced, or 4 oz. canned or 1 oz dried and reconstituted - 1 large lime, 1/2 thinly sliced, the other 1/2 juiced - 1/2 cup lime curd Mix together flour, salt, pepper and paprika. Heat oil in a heavy skillet or Dutch oven (medium heat). Roll each piece of chicken in seasoned flour and brown in hot oil. Remove chicken from pan and set aside. Add onions, mushrooms and lime slices to pan and cook, stirring, for 2 or 3 minutes. Add lime curd and 1/2 cup water and cook until liquid is almost gone.Add chicken and 1/2 cup water and simmer, partly covered, until the liquid is almost gone. Add another 1/2 cup water, cover, and simmer until chicken is tender. Check occasionally and add more water if needed. The liquid should end up cooked down to a thick sauce, but the pan should never be allowed to get dry. Total cooking time should be 30 - 45 minutes, depending on the size of the chicken Squeeze the remaining 1/2 lime over contents of the pan, turning chicken pieces to coat with sauce. Spoon sauce, including lime slices, over chicken and serve hot.
