Type what you have

Ingredients

• ✓ lime zest
• chicken wing
• honey
• lime juice
• garlic
• salt
• black pepper
• all-purpose flour
• vegetable oil

Instructions

1. 1 In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.
2. 2 Place the flour in a plastic bag and shake the chicken wings in the flour to coat.
3. 3 In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

By Jana

Ingredients

• ✓ lime zest
• pineapple
• red bell pepper
• jalapeno pepper
• mango
• red onion
• cilantro
• lime

Instructions

1. 1 Preheat an outdoor grill for medium-high heat; lightly oil the grate.
2. 2 Cook pineapple, red bell pepper, and jalapeño pepper on the preheated grill, turning frequently, until pineapple has mild grill marks and peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
3. 3 After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

By Mama Smith

Ingredients

• ✓ lime zest
• tomato
• serrano chile pepper
• jalapeno pepper
• onion
• garlic
• cilantro
• chili powder
• lime
• salt
• black pepper

Instructions

1. 1 Toss tomatoes, serrano peppers, jalapeno peppers, white onion, garlic, cilantro, chili powder, lime zest, and lime juice in a bowl; season with salt and black pepper. Cover the bowl with plastic wrap and refrigerate 1 hour to overnight before serving.

By Nelson W Browning JR

Ingredients

• ✓ lime zest
• mustard
• lime juice
• sugar
• olive oil
• salt
• black pepper
• albacore tuna
• roma tomato
• red onion
• cucumber
• parsley
• caper
• pretzel crisp
• kalamata olive
• feta cheese

Instructions

1. 1 Stir Dijon mustard, lime juice, lime zest, and sugar together in a bowl. Gradually whisk in olive oil; whisk until dressing thickens slightly. Stir in the salt and pepper.
2. 2 Place the tuna in a bowl. Lightly fold in tomatoes, red onion, cucumber, parsley, and capers.
3. 3 Drizzle dressing over the tuna mixture. Stir gently, trying not to break the tuna into small pieces.
4. 4 Place a spoonful of tuna onto a pretzel crisp, top with 2 olive slices, and sprinkle with some crumbled feta cheese.

By lutzflcat

Ingredients

• ✓ lime zest
• lemon zest
• puff pastry cup
• cream cheese
• vanilla greek yogurt
• sweetened condensed milk
• key lime juice
• green food coloring
• whipped cream
• graham cracker crumb
• butter
• sugar
• chocolate-hazelnut spread
• raspberry
• whipped cream
• graham cracker crumb
• green grape
• apple
• strawberry
• butter
• confectioners sugar
• water
• gelatin
• white sugar
• corn syrup
• almond extract
• gelatin mix
• cream cheese
• peanut butter
• marshmallow cream
• banana
• vanilla extract
• all-purpose flour
• powdered sugar
• butter
• egg
• white sugar
• lemon juice

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

Ingredients

• ✓ lime zest
• black pepper
• salt

Instructions

1. 1 Combine the lime zest, black pepper, and salt in an airtight jar. Shake to mix. Use in recipes where you would use lemon pepper.

By Eula Thompson

Ingredients

• ✓ lime zest
• pineapple chunk
• plain greek yogurt
• honey
• blueberry

Instructions

1. 1 Whisk 1 tablespoon pineapple juice, Greek yogurt, honey, and lime zest in a medium bowl. Fold in pineapple chunks and blueberries until coated with yogurt mixture. Serve immediately.

By Kim

Ingredients

• ✓ lime zest
• pie crust
• lime juice
• sweetened condensed milk
• vanilla pudding mix
• whipped topping

Instructions

1. 1 In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.

By Charlotte Pierce

Ingredients

• ✓ lime zest
• sweetened condensed milk
• key lime juice
• vanilla cookie

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

Ingredients

• ✓ lime zest
• watermelon
• red grape
• lemon zest

Instructions

1. 1 Combine watermelon and red grapes in a large bowl; toss in lemon zest and lime zest until evenly dispersed. Cover the bowl with plastic wrap; chill in the refrigerator, about 1 hour.

By Joeitalian

Ingredients

• ✓ lime zest
• vodka
• blueberry
• raspberry liqueur
• lime

Instructions

1. 1 To make blueberry vodka: Pour about 1/3 of the bottle of vodka into a holding container; set aside. Score each blueberry with a small nick and place into the vodka bottle. Fill the vodka bottle with reserved vodka until just below the neck. Add just enough raspberry liqueur to top off the bottle. Let sit in a dark place for 2 weeks.
2. 2 To make martini: Fill a cocktail shaker with ice. Add 2 parts blueberry vodka, 1 part raspberry liqueur, and a dash of lime juice to the shaker. Shake vigorously and strain into a glass. Garnish with twist of lime zest.

By YOU999

Ingredients

• ✓ lime zest
• coconut cream
• coconut water
• lime juice
• coconut extract

Instructions

1. 1 Combine coconut cream, coconut water, lime juice, lime zest, and coconut extract in a bowl. Cover with plastic wrap; chill in the refrigerator until flavors combine, at least 1 hour.
2. 2 Pour coconut mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 1 ½ hours.

By drewface

Ingredients

• ✓ lime zest
• lime juice
• honey
• balsamic vinegar
• brown sugar
• mango
• papaya

Instructions

1. 1 Whisk lime juice, honey, lime zest, balsamic vinegar, and brown sugar together in a small bowl.
2. 2 Place mangos and papaya in a large bowl. Stir lime dressing again and pour over fruit. Lightly stir fruit and dressing, cover, and refrigerate for 1 hour.

By NerdMom

Ingredients

• ✓ lime zest
• mango
• lime juice
• egg
• salt
• nutmeg
• butter
• white sugar

Instructions

1. 1 Combine mango, lime juice, and lime zest in the bowl of a food processor. Process until pureed. Add eggs, salt, and nutmeg; process 15 seconds longer.
2. 2 Combine sugar and butter in a bowl. Add to mango mixture in the food processor. Process until smooth.
3. 3 Transfer mixture to a microwave-safe bowl. Heat in the microwave at 50% power for 2 minutes; stir with a whisk. Heat in the microwave for 2 minutes more; whisk again. Continue heating and whisking until the mixture achieves a pudding-like consistency, 6 to 10 minutes total. Cover and refrigerate until cold, about 30 minutes.

By Laroo

Ingredients

• ✓ lime zest
• heavy cream
• milk
• white sugar
• sriracha sauce
• salt
• egg yolk

Instructions

1. 1 Combine cream, milk, 1/2 of the sugar, sriracha sauce, and salt in a large saucepan. Heat over medium heat until almost boiling, whisking occasionally. Do not boil or the cream will separate.
2. 2 Whisk egg yolks, remaining sugar, and lime zest in a separate mixing bowl. Pour 1/3 of the hot cream mixture into the egg yolk mixture; whisk to combine. Repeat this step 2 more times until the cream mixture is fully incorporated into the egg yolk mixture.
3. 3 Pour the entire mixture back into the saucepan and heat for 2 minutes, whisking constantly. Do not boil. Transfer to a clean bowl with a lid and cool to room temperature. Refrigerate until thoroughly chilled, 4 hours to overnight.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 30 minutes. Serve immediately as soft-serve or transfer to an freezer-safe container and freeze until scoopable, at least 2 hours.

By Soup Loving Nicole

Ingredients

• ✓ lime zest
• swordfish steak
• olive oil
• butter
• cilantro
• jalapeno pepper
• lime juice

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Brush both sides of swordfish with olive oil.
3. 3 Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
4. 4 Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

By Michellea Southern David

Ingredients

• ✓ lime zest
• sweetened condensed milk
• key lime juice
• sour cream
• graham cracker crust

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

Ingredients

• ✓ lime zest
• water
• sugar
• mint leaves
• cream of coconut
• lime juice
• sparkling water

Instructions

1. 1 Combine water and sugar in a saucepan; bring to a boil, stirring until sugar is completely dissolved and syrup forms, about 5 minutes. Remove from heat, stir 1 cup mint leaves into mixture, and let steep for 30 minutes. Strain and discard leaves. Transfer syrup to refrigerator to cool completely.
2. 2 Blend coconut, remaining mint leaves, lime juice, and lime zest together in a blender until mint is minced and mixture is well-combined, about 1 minute.
3. 3 Stir coconut mixture, cooled syrup, and sparkling water together in a bowl.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

By Buckwheat Queen

Ingredients

• ✓ lime zest
• vegetable oil
• lime juice
• garlic
• oregano
• red pepper flakes
• salt
• black pepper
• chicken breast

Instructions

1. 1 In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
2. 2 Preheat grill for medium-high heat.
3. 3 Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

By Jenn H

Ingredients

• ✓ lime zest
• honeydew melon
• cantaloupe melon
• watermelon
• lime
• mint

Instructions

1. 1 Combine honeydew, galia melon, and watermelon in a bowl. Drizzle with lime zest and juice; toss to coat. Garnish with fresh mint.

By TRANSCEND

Ingredients

• ✓ lime zest
• water
• hibiscus petal
• basil
• black tea leaves

Instructions

1. 1 Bring water to a boil in a tea kettle or saucepan. Off heat, add hibiscus, basil, tea leaves, and lime zest; stir once or twice, then cover. Steep before serving, 3 to 5 minutes.

By Brealyn Hamilton

Ingredients

• ✓ lime zest
• mayonnaise
• red onion
• lime juice
• garlic

Instructions

1. 1 Stir together mayonnaise, red onion, lime juice, garlic, and zest in a medium bowl. Cover the bowl with plastic wrap and refrigerate until cold, about 30 minutes.

By Jake176

Ingredients

• ✓ lime zest
• lime juice
• hot chile pepper
• white sugar
• shrimp
• mango
• cucumber
• mint
• rice vinegar

Instructions

1. 1 Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth.
2. 2 Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

By karbol

Ingredients

• ✓ lime zest
• water
• white sugar
• ginger
• sea salt
• orange juice
• mango juice
• lemon juice

Instructions

1. 1 Combine the water, sugar, ginger, salt, and lime zest in a saucepan; bring to a boil. Reduce heat to low and simmer 5 minutes. Allow mixture to cool; strain. Stir in the orange juice, mango juice, and lemon juice. Cover and chill 3 hours.
2. 2 Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

By Bearskat

Ingredients

• ✓ lime zest
• cranberry
• white sugar
• orange juice
• water
• lime juice
• orange zest
• orange zest

Instructions

1. 1 Stir cranberries, sugar, orange juice, water, lime juice, 1 teaspoon orange zest, and lime zest together in a saucepan; bring to a boil. Reduce heat to low; cook at a simmer until cranberries pop, about 20 minutes. Set aside to cool to room temperature.
2. 2 Transfer cooled sauce to serving bowl, cover with plastic wrap, and refrigerate until cold, about 1 hour. Garnish with a pinch of orange zest to serve.

By Jon Pierce

Ingredients

• ✓ lime zest
• sugar
• lime juice
• butter
• egg

Instructions

1. 1 Place sugar, lime juice, butter, and lime zest in the top of a double boiler; stir over medium-high heat until butter melts.
2. 2 Temper eggs by mixing 2 tablespoons hot lime mixture into eggs, stir to blend.
3. 3 Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes.
4. 4 Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.

By Sarah

Ingredients

• ✓ lime zest
• mayonnaise
• milk
• avocado
• ranch dressing mix
• lime juice
• cilantro
• white pepper

Instructions

1. 1 Combine mayonnaise, milk, avocado, ranch dressing mix, lime juice, dried cilantro, lime zest, and white pepper in the bowl of a food processor; pulse until blended. Blend in extra milk, 1 tablespoon at a time, for a thinner consistency.

By France Cevallos

Ingredients

• ✓ lime zest
• garlic
• serrano pepper
• ginger root
• cilantro
• soy sauce
• sugar
• coconut milk
• chicken thigh

Instructions

1. 1 In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
2. 2 Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
3. 3 Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
4. 4 Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
5. 5 Place chicken onto a serving plate, and pour the sauce over it to serve.

By NANCHE30

Ingredients

• ✓ lime zest
• coconut milk
• sugar
• white sugar
• half-and-half
• lime juice
• salt
• mango
• lime

Instructions

1. 1 Whisk coconut milk, sugar, half-and-half, lime juice, lime zest, and salt together in a bowl until sugar dissolves. Transfer coconut mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.
2. 2 Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 3 hours or overnight.
3. 3 Scoop ice cream into stemmed glasses or bowls. Garnish with mango and and lime slices.

By Buns

Ingredients

• ✓ lime zest
• jicama
• mango
• pineapple
• kiwi
• lime juice
• mint
• honey

Instructions

1. 1 Toss jicama, mango, pineapple, kiwis, lime juice, mint, honey, and lime zest together in a bowl. Chill, covered, for at least 2 hours before serving.

By Juliana Hale