Okay, I am helping plan my hubby's cousin's baby shower. She is sort of the 'particular' type, so I am trying to help make her 1st baby shower just how she pictured it.
Anyhoo, she requested that I make her a lemon cake with key lime filling. This was the flavor of her fabulous wedding cake was when she was married...in the Florida Keys. No pressure, right? I've never even made a Key Lime pie.
So I made the lemon cake; it is wrapped and in the fridge. But the filling? I have checked the internet, and most Key Lime pies are made with uncooked eggs. There's no way I can serve this to a pregnant woman; with my luck I'll put her in the hospital...but I do want the filling to be really authentic. I did manage to find key lime juice, bottled in the Keys (miracle).
Any ideas for this filling?

Can you try heating the filling on the stove to get the eggs up to temp then cool it. When I make KL pies, I cook them for a few minutes to cook the egg but not long enough to hurt the filling. You should be able to get the proper temperature to make the eggs safe to eat on the internet. I can't remember, but it's not that hot, about 120 degrees or so. Good luck.

Here's a recipe I use that I found on the net. It's for topping for key lime cupcakes, but it is also wonderful as a filling.

Key Lime Topping/Filling

1 box (4-serving size) instant vanilla pudding and pie filling mix
1 1/2 cups whipping cream
1/4 cup Key lime or regular lime juice
4 drops green food color
1 1/2 cups powdered sugar

In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.

Of course, the cake would have to be refrigerated, but I couldn't imagine eating room temp key lime.

Hope you like it!

This is what I found for cooking eggs:

"Cooking Egg Yolks for Use in Recipes Because egg yolks are a fine growth medium for bacteria, cook them for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled soufflés, chiffons, mousses and other recipes calling for raw egg yolks. The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160° F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe."

HTH

Oh, I forgot about this one. I use this to make no bake key lime pie. It sets well, so I'm sure it could be used as a filling also if you are really looking for the texture of the actual key lime pie and not a pudding/whipped cream based one. It taste really good, as I just cannot buy the whole, "the acid in the juice cooks the yolks" thing.

(1) 14 oz can sweetened condensed milk
(1) 8 oz cream cheese (softened)
2/3 cup key lime juice

Whip cream cheese until smooth. Add condensed milk, beat until smooth, and then add lime juice. Pour into pie shell and refrigerate, or just pour into a bowl and refrigerate until desired consistency if using for filling.

LOL, just thought of yet another option. You could make a lime curd, just like lemon curd, but substituting lime juice instead. That would make a good filling also!!

I'm not sure if this will help you or not. But, The Key Lime Pie recipe I use doesn't cook the eggs, but the recipe says that the lime juice "cooks" the eggs as it's chilling. It also suggests using pasturized egg yolks. Don't know where to get those.

Key Lime Mousse:

http://www.razzledazzlerecipes.com/pudding-recipes/key-lime-mousse.htm

Baked Key Lime Filling:
(Don't make in pie shell.)

http://www.gourmetsleuth.com/recipe_keylimepie.htm

Key Lime Curd:
(Using bottled juice.)

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=604787

Lime Curd for Filling & Spreading:

http://www.cheftalk.com/content/printerversion.cfm?printerid=54&type=recipe

HTH

You guys rock!
Now I have many workable options...oh which to choose....??
Thanks so much!!! I'm sure it will be delicious.

Yep, I was going to say lime curd as well. You can use that as it, fold it into whipped cream, or fold it into Marida's mousse. Yum.

We have a great little chain of stores in California, not sure if they are located in other states as well. It is called Trader Joe's and they carry a delicious bottled Key lime juice. I think you could make a Key lime curd to brush on the layers first and then mix some of the curd into buttercream for a filling. I thnk there is a recipe for curd on the bottle as well. I would also make a simple syrup of granulated sugar and water, flavor it with the Key lime juice and brush it on your leveled layers before adding the curd and filling.

I make a key lime curd also and fold that into whipped cream. To die for!!!

Shirley-we actually have a Trader Joe's not too far from me and I have a serious weakness for anything key lime flavored. I've tried baking just about everything. Could you please tell me the brand name of the key lime juice?

As far as a filling-this is one that I have used for cupcakes and cakes. I think it is great! Here is a key lime buttercream that I make as well with rave reviews!

Filling:
1-14 oz can condensed milk
1/3 cup key lime juice

Icing:
1 ½ cups Crisco
1 stick butter
2 lbs. powdered sugar
1 Tablespoon meringue powder
½ teaspoon coconut extract
¼ cup key lime juice

I stopped at TJs tonight looking for the Key Lime and they said that they don't sell it anymore, at least not here. It was made by a company called Nelly's that is not longer in business.

That lemon/lime cake sounds so good. I think, if it were my cake, I would be wanting that key lime curd for the filling. In fact I'd like some right now!

I saw "Nellie's" and I had to go check my cabinet.... sure enough what I've got there is "Nellie and Joe's" and I just get it at my local Fred Meyers or Safeway. I do really like the stuff, and I hope the company isn't really going out of business.

Does lime/lemon curd have to be refrigerated?

Anybody know???

I still get Nelly's Key Lime Juice in FL

I put all curds in the fridge. Better safe than sorry.