Lime Curd

1. Combine the ingredients: In a small saucepan, whisk together the key lime juice, sugar, egg yolk, lime zest, and salt.

2. Cook the curd: Cook over medium-low heat, stirring constantly, until thickened and glossy.

3. Finish the curd: Remove from heat and whisk in the butter until smooth.

4. Chill completely: Transfer to a bowl and cover with plastic wrap touching the surface. Chill before using.

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Cheesecake Filling

1. Toast the crumb mixture: Spread the shortbread crumbs and almond flour onto a parchment-lined tray and bake at 325°F (163°C) for 6–8 minutes until lightly golden and fragrant. Cool completely.

2. Beat the cream cheese: In a bowl, beat the cream cheese until completely smooth.

3. Add the remaining ingredients: Mix in melted white chocolate, powdered sugar, vanilla, lime zest, and salt.

4. Finish the filling: Fold in the toasted crumb mixture until a soft dough forms. Chill if needed.

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Assembly

1. Flatten the filling:

Scoop portions of the cheesecake mixture and flatten slightly in your palm.

2. Add the lime curd: Spoon a small amount of chilled lime curd into the center.

3. Roll the truffles: Seal the filling around the curd and roll smooth.

4. Freeze until firm: Place onto a parchment-lined tray and freeze until firm.

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Coating

1. Melt the coating: Melt the white chocolate and cocoa butter together until smooth and fluid.

2. Coat the truffles: Spoon or pour the coating over the frozen truffles.

3. Finish the truffles: Some can be rolled in finely shredded coconut while still wet, while others can be left glossy and smooth. Finish with fresh lime zest.

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SERVING

Best served chilled for a creamy cheesecake texture and bright citrus center.