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Tangy Rhubarb Salsa
Appetizer Mexican

Tangy Rhubarb Salsa

4.9

Prep
30 min
Cook
5 min
Total
215 min

Instructions

  1. 1 Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
  2. 2 Place red onion, green, red, and yellow bell peppers, jalapeño pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in tomatoes.
  3. 3 Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.

By Miss Diane

Game Day Victory Dessert Board
Appetizer

Game Day Victory Dessert Board

3.0

Prep
100 min
Cook
60 min
Total
670 min

Instructions

  1. 1 Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
  2. 2 Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
  3. 3 Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
  4. 4 Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
  5. 5 Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
  6. 6 Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.
  7. 7 Combine cream cheese and peanut butter in a bowl and beat with a hand mixer until smooth, about 1 minute. Stir in marshmallow cream, mashed banana, and vanilla extract and whip until well combined. Transfer to a lidded container and refrigerate until needed.
  8. 8 Preheat the oven to 350 degrees F (175 degrees C).
  9. 9 Mix 2 cups of flour and powdered sugar together. Cut in butter. Mix well and press the dough into a 9x13-inch baking pan.
  10. 10 Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
  11. 11 Beat remaining 1/4 cup flour, eggs, sugar, lemon juice and lemon zest together in a bowl for at least 1 minute. Pour topping over the baked crust.
  12. 12 Return pan to the oven and bake until topping has set, about 20 minutes. Remove and let cool completely.
  13. 13 Increase oven temperature to 400 degrees F (200 degrees C). Place puff pastry cups on a baking sheet.
  14. 14 Bake in the preheated oven until golden brown and puffed, about 20 minutes.
  15. 15 Press centers of hot pastry cups down into bottom of cups. Set aside to cool completely.
  16. 16 Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth.
  17. 17 Stir together condensed milk and key lime juice in a bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion of filling with green food coloring. Place each portion of filling in a separate resealable plastic bag.
  18. 18 Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses. Snip a small corner from each bag of filling. Fill each shooter glass halfway with white filling. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled key lime pie mini desserts in the refrigerator to chill for at least 30 minutes.
  19. 19 Cut cooled lemon pie bars and sprinkle with powdered sugar. Fill cooled puff pastry cups with chocolate-hazelnut spread. Top each with a fresh raspberry. Top chilled key lime pie shooters with whipped cream, lime zest, and graham cracker crumbs.
  20. 20 Assemble the dessert board by placing cherry marshmallows around the edge of a large round platter. Alternate lemon pie bars and puff pastry cups inside the circle of marshmallows. Place the key lime mini desserts on the left side of the platter. Place the bowl of marshmallow-peanut butter-banana dip on the right side of the platter, and fill in empty space with grapes, apple slices, and strawberries.

By lutzflcat

Honey Key Lime Grilled Chicken
American

Honey Key Lime Grilled Chicken

4.0

Prep
10 min
Cook
16 min
Total
60 min

Instructions

  1. 1 In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 30 minutes, turning the bag occasionally.
  2. 2 Preheat an outdoor grill for high heat.
  3. 3 Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.

By ANISSA925

Key Lime Cookie Cake
Dessert Mexican

Key Lime Cookie Cake

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Pour condensed milk, lime juice, and lime zest into a blender and blend until rich and creamy.
  2. 2 Arrange a layer of cookies to cover the bottom of a 9x13-inch glass baking dish. Pour 1/4 of the lime cream over the cookies. Repeat layers to use up all cookies and cream.
  3. 3 Cover and refrigerate for 5 to 6 hours, or if you prefer a more chilled dessert, place in the freezer for 2 hours before serving.

By Chris

Easy Key Lime Pie
Dessert American

Easy Key Lime Pie

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Combine sweetened condensed milk, key lime juice, and egg yolks in a large bowl; mix well.
  4. 4 Pour mixture into unbaked graham cracker crust.
  5. 5 Bake in the preheated oven until filling is set, about 15 minutes.
  6. 6 Allow to cool completely before slicing.

By DINNER2

Traditional Key Lime Pie
Dessert American

Traditional Key Lime Pie

4.9

Prep
15 min
Cook
15 min
Total
330 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
  3. 3 Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
  4. 4 Cool to room temperature, then refrigerate before serving, 5 hours to overnight.

By JetsonRING

Key Lime and Pretzel Pie
Dessert

Key Lime and Pretzel Pie

4.5

Prep
15 min
Cook
7 min
Total
1440 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C.) Spray 9 inch pie plate with non-stick spray. In a saucepan, melt butter and stir in sugar. Remove from stove. Stir in crushed pretzels until mixed well. Press into pie plate. Bake for 7 to 9 minutes. Cool before filling.
  2. 2 In a medium bowl, combine key lime juice and sweetened condensed milk. Mix well and pour into crust. Chill in refrigerator overnight.
  3. 3 When ready to serve. Spoon the whipped topping into a pastry bag and pipe it decoratively around the outer edge of filling.

By Jen

Key Lime Pie
Dessert American

Key Lime Pie

4.8

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.
  3. 3 Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.
  4. 4 Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.
  5. 5 Serve and enjoy!

By ANNRICHARDSON

Tudy's Key Lime Pie Poke Cake
Dessert

Tudy's Key Lime Pie Poke Cake

4.8

Prep
20 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes.
  4. 4 Dissolve gelatin mix in boiling water. Add Key lime juice and mix well. Use a fork to poke holes all over the baked cake. Spoon gelatin-key lime mixture all over the cake. Refrigerate until completely cool.
  5. 5 Make topping by mixing sweetened condensed milk, heavy cream, Key lime juice, and food coloring with an electric mixer until well combined. Cover cake with topping. Keep refrigerated until ready to serve.

By Yoly

Key Lime Pie I
Dessert

Key Lime Pie I

4.6

Prep
15 min
Cook
15 min
Total
270 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
  2. 2 Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
  3. 3 To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
  4. 4 Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.

By irenedee

Frozen Key Lime Pie
Dessert American

Frozen Key Lime Pie

4.7

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Beat egg yolks in a large bowl until very light and fluffy. Add sweetened condensed milk; beat until doubled in volume. Beat in lime juice; refrigerate yolk mixture until ready to use.
  2. 2 Beat egg whites in a large glass or metal bowl with an electric mixer until foamy; gradually add sugar and cream of tartar, continuing to beat until stiff peaks form.
  3. 3 Gently fold egg whites into yolk mixture until well blended; pour into crust and freeze. Serve frozen.

By Allie

Mini Key Lime Pies
Dessert American

Mini Key Lime Pies

4.9

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place crusts on a baking sheet.
  2. 2 Whisk sweetened condensed milk, sour cream, Key lime juice, and Key lime zest together in a bow until smooth; divide and pour into crusts, filling to the top.
  3. 3 Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. Garnish each pie with a Key lime slice and dollop of whipped cream.

By Lisawas

Easy Key Lime Cake
Dessert American

Easy Key Lime Cake

4.6

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
  2. 2 In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
  3. 3 Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
  4. 4 To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.

By Kaye Frickhoeffer

Sour Key Lime Vodka Gimlet
Drink American

Sour Key Lime Vodka Gimlet

2.0

Prep
12 min
Cook
Total
12 min

Instructions

  1. 1 Fill ice into cocktail glass and place in the freezer.
  2. 2 Place 2 lime wedges and the sugar cube into a cocktail shaker and mash well with a cocktail muddler. Pour in ice, lime juice, and vodka, cover, and shake until the outside of the shaker has frosted.
  3. 3 Remove ice from cocktail glass; wipe dry with a paper towel. Rub a lime wedge around the rim of the glass. Strain the contents into the chilled glass and garnish with a twist of lime zest.

By DJSayaka

Key Lime Cheesecakes with Raspberry Swirls
Dessert

Key Lime Cheesecakes with Raspberry Swirls

4.6

Prep
40 min
Cook
20 min
Total
420 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
  2. 2 Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
  3. 3 Bake in the preheated oven 5 minutes; allow to cool.
  4. 4 In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
  5. 5 Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.

By Jessica

Key Lime Pie VI
Dessert

Key Lime Pie VI

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Separate the eggs. Beat the egg yolks and set the whites aside.
  3. 3 Combine the 1 cup white sugar, flour, cornstarch and salt in a saucepan. Gradually stir in the water. Cook over medium heat until thickened.
  4. 4 Gradually stir the cooked sugar mixture into the beaten egg yolks, beating constantly. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Stir in the butter, lime juice and lime zest. Let mixture cool slightly.
  5. 5 Beat egg whites until light and frothy. Add the cream of tartar and continue beating until stiff peaks form. Gradually beat in the remaining 6 tablespoons white sugar and beat until the meringue is stiff and glossy.
  6. 6 Pour the lime filling into the prepared pie shell. Then pile the meringue on top, spreading it until it touches the edges of the pastry to prevent the meringue from shrinking. Bake pie at 425 degrees F (220 degrees C) for 5 to 6 minutes or until meringue top is golden brown.

By Jack D

Key Lime-Cream Cheese Crescents with Lemon-Raspberry Sauce
Dessert

Key Lime-Cream Cheese Crescents with Lemon-Raspberry Sauce

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine cream cheese, sugar, Key lime juice, and vanilla extract in a bowl with an electric mixer.
  3. 3 Unroll and lay 1/2 of the can of crescent rolls in the bottom of an 8x8-inch baking dish. Spread the cream cheese mixture on top. Unroll and layer remaining crescent rolls over cream cheese. Brush melted butter over the top and sprinkle with cinnamon sugar.
  4. 4 Bake in the preheated oven until bubbly and slightly browned, about 25 minutes.
  5. 5 While crescents are baking, crush raspberries in a saucepan and add 1/4 cup water, sugar, apricot jam, lemon juice, and vanilla extract. Bring to a simmer. Cook until smooth, adding more water as needed.
  6. 6 Let crescents cool and serve with sauce.

By Denise

Key Lime Bundt Cake
Dessert

Key Lime Bundt Cake

5.0

Prep
15 min
Cook
45 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt® pan.
  2. 2 Combine cake mix, cream cheese, gelatin mix, limeade, vegetable oil, eggs, lime zest, and lime juice for cake in a mixing bowl; mix until smooth and well combined. Pour into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Remove from the oven and let cool to room temperature, 30 minutes to 1 hour.
  4. 4 Beat butter and cream cheese for glaze in a bowl with an electric mixer until light and fluffy. Add powdered sugar and Key lime juice and mix until well combined.
  5. 5 Turn the pan over and remove the cooled cake onto a serving plate. Pour glaze over the cake and garnish with crushed graham crackers and more lime zest.
  6. 6 Refrigerate for at least 1 hour before serving.

By SockMuncle

Key Lime-Coconut Cupcakes
Dessert

Key Lime-Coconut Cupcakes

4.6

Prep
10 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  2. 2 Combine flour, baking powder, and salt in a bowl.
  3. 3 Beat white sugar and 1/2 cup coconut oil in a large bowl using an electric mixer until light and airy, 3 to 4 minutes. Add 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and vanilla extract. Add eggs 1 at a time, beating well after each addition.
  4. 4 Reduce mixer speed to low. Beat in 1/3 of the flour mixture at a time, alternating with 1/2 the milk and ending with the last 1/3 of the flour mixture. Mix until just combined; do not overmix. Pour batter into the muffin cups until about 2/3-full.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
  6. 6 Beat cream cheese and 1/4 cup coconut oil together in a bowl using an electric mixer until creamy and well combined. Mix in 1 1/2 teaspoons Key lime juice and 1/2 teaspoon Key lime zest. Gradually stir in confectioners' sugar. Frost cooled cupcakes.
  7. 7 Heat a nonstick skillet over medium heat. Cook and stir the flaked coconut until lightly toasted, about 4 minutes. Remove from pan to cool, about 5 minutes. Top frosted cupcakes with the coconut, pressing in lightly.

By Dianne

Key Lime Pie Mini Dessert
Dessert American

Key Lime Pie Mini Dessert

4.8

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses.
  2. 2 Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth. Set aside.
  3. 3 Stir together condensed milk and key lime juice in a separate bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion with green food coloring. Place each portion in a separate resealable plastic bag and snip one corner from each.
  4. 4 Fill each shooter glass halfway with white mixture. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled glasses in the refrigerator to chill for at least 30 minutes.

By lutzflcat

Cucumber Margaritas for a Crowd
Drink American

Cucumber Margaritas for a Crowd

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Combine water and sugar in a saucepan over medium heat; stir until sugar has dissolved, 5 to 7 minutes. Remove from heat and pour into a container. Place simple syrup in the freezer to quickly chill, about 15 minutes.
  2. 2 Meanwhile, peel 3 cucumbers and place into a juicer; process to yield about 2 cups juice. Run through a strainer to remove excess pulp. Combine cucumber juice, tequila, lime juice, and chilled simple syrup in a large pitcher. Chill in the refrigerator for at least 1 hour.
  3. 3 Slice remaining cucumber for garnish. Moisten rims of glasses using lime wedge. Pour salt into a small plate and dip each glass to coat rims. Place about 3/4 cup ice into a cocktail shaker. Stir cucumber mixture, pour some into the shaker, and shake for 10 seconds. Pour into prepared glasses. Repeat with remaining mixture. Garnish glasses with cucumber slices.

By Barley Mow

Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter
Dinner American

Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter

4.6

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours.
  2. 2 Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes.
  3. 3 Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes.
  4. 4 Remove from heat and stir in the Key lime juice mixture until melted.

By RyanVF

Key Lime Cheesecake
Dessert American

Key Lime Cheesecake

4.8

Prep
20 min
Cook
55 min
Total
585 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine graham cracker crumbs with butter. Press into the bottom and partially up the sides of a 9-inch springform pan; refrigerate while you prepare the filling.
  3. 3 Preheat the oven to 300 degrees F (150 degrees C). Fill a shallow pan half full of hot water and place on the lower rack to minimize cracking.
  4. 4 To make the filling: Beat cream cheese, sugar, lime zest, and cornstarch in a large bowl with an electric mixer until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add Key lime juice with mixer on low.
  5. 5 Finish mixing by hand. Do not overbeat, or the cake will crack during baking. Pour batter into the prepared crust.
  6. 6 Bake in the preheated oven for 55 to 65 minutes, or until set. Turn the oven off, and let cheesecake stand in the oven for 30 minutes with the door open at least 4 inches. Remove from oven.
  7. 7 Refrigerate cheesecake 8 hours to overnight, and up to 3 days.

By BLUEKAT76

Clamato Michelada Perfecta
Drink Mexican

Clamato Michelada Perfecta

3.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a shaker with ice, combine key lime juice, Clamato, Worcestershire sauce and habanero pepper sauce; shake well to chill. Serve in a rimmed tall glass with ice; fill with beer. Garnish with lime wheel.
  2. 2 Rimming Spice Blend: Combine kosher salt, chili powder and oregano onto small plate. Pour lime juice onto another small plate. Dip rim of glass into juice lime, then dip carefully into spice blend.
  3. 3 Enjoy responsibly!

By Allrecipes Member

Florida Key Lime Pie
Dessert American

Florida Key Lime Pie

4.4

Prep
Cook
Total

Instructions

  1. 1 To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly.
  2. 2 To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours.
  3. 3 Before serving, discard liquid that has drained from topping. Spread topping over pie.

By Marion McWhorter

Key West-Style Baked Grouper
Dinner American

Key West-Style Baked Grouper

3.9

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch glass baking dish and set aside.
  2. 2 Season the grouper fillets with salt, lemon pepper, garlic powder, and onion powder; place into prepared baking dish. Spread about 2 tablespoons of softened butter over the top of each fillet. Pour in the lime and orange juices, then cover each fillet with 3 slices of lime and 2 slices of orange.
  3. 3 Bake in preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes.

By kim cooks

Phoenician's Key Lime Pie
Dessert American

Phoenician's Key Lime Pie

4.9

Prep
20 min
Cook
25 min
Total
525 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 To make the crust: Pulse almonds in a food processor until finely ground, then pour into a medium bowl. Add graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until evenly moistened. Press into a 9-inch pie plate.
  3. 3 Bake in the preheated oven until crust is golden brown, 10 to 13 minutes.
  4. 4 While crust is baking, make the filling: Beat condensed milk, cream, egg yolks, and lime zest in a large bowl until well combined. Whisk in lime juice, a little at a time, to thicken custard. Pour custard into pie crust.
  5. 5 Bake until custard is set, about 15 minutes. Cool to room temperature on a wire rack, then cover loosely with plastic wrap and chill in the refrigerator for 8 hours to overnight.

By Arlette Therese Abdallah

Key Lime Cake with Blackberry Frosting
Dessert

Key Lime Cake with Blackberry Frosting

Prep
60 min
Cook
35 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of two 8-inch round cake pans with parchment paper. Place a mixing bowl and beaters into a refrigerator to chill for whipped cream frosting.
  2. 2 Whisk flour, baking powder, baking soda, and salt together in a bowl.
  3. 3 Combine sugar and butter in the bowl of an electric stand mixer and beat at medium speed until mixture is creamy and smooth, 5 to 10 minutes. Meanwhile, beat eggs in another bowl until foamy.
  4. 4 Slowly add beaten eggs to the bowl of the stand mixer and reduce speed to low. Add dry ingredients in small increments, alternating with buttermilk, until just combined. Add lime zest and juice and mix just until combined. Pour 1/2 of the batter into each prepared cake pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 20 minutes. Let cool completely in the pans on wire racks before removing, about 30 minutes.
  6. 6 While cakes are cooling, make the curd. Add sugar, butter, lime juice, and zest to the top of a double boiler filled with at least 1 inch of water in the bottom. Set heat to medium and mix until butter melts. Add 2 tablespoons of the mixture to the beaten eggs and stir until combined. Reduce heat on the double boiler until water is simmering; add eggs and mix until curd coats the back of a wooden spoon, 20 to 25 minutes.
  7. 7 Let curd cool slightly, about 10 minutes. Transfer to a glass container and refrigerate until needed.
  8. 8 For the frosting, combine blackberries and lime juice in a small saucepan over medium heat. Cook and stir for 20 minutes. Strain the mixture; if less than 3 tablespoons of liquid results, add small amounts of water to the pulp until 3 tablespoons is achieved. Allow juice to cool to room temperature, about 10 minutes.
  9. 9 Pour blackberry juice and butter into a mixing bowl and beat until creamy. Slowly add powdered sugar and vanilla extract and beat to a thick consistency. Add milk and beat until combined.
  10. 10 Remove chilled mixing bowl and beaters from the refrigerator. Add heavy cream and beat until cream is frothy. Slowly add powdered sugar and vanilla extract while beating; beat until frosting can hold stiff peaks.
  11. 11 To assemble, add a layer of blackberry frosting to the bottom cake layer. Pipe a spiral of blackberry frosting with 1 to 2 inches of space between rings; this will keep the cake from shifting when it's cut. Fill the space between the rings with curd. Refrigerate the cake to allow buttercream to firm up, 10 to 20 minutes.
  12. 12 Place the second layer of cake on top of the spiral, then coat the whole cake in a generous layer of whipped cream frosting.

By Damek Rehl