Type what you have

Ingredients

• ✓ lime
• sweetened condensed milk
• evaporated milk
• mexican maria cookie

Instructions

1. 1 Beat sweetened condensed milk, evaporated milk, and lime juice together in a bowl with an electric mixer until well blended.
2. 2 Arrange a single layer cookies in the bottom of a small baking dish; cover with a layer of milk mixture. Repeat layers, ending with milk mixture. Cover baking dish with plastic wrap. Refrigerate until firm, 5 hours to overnight.
3. 3 Cut into squares; garnish with lime zest.

By princesa

Ingredients

• ✓ lime
• watermelon
• white sugar
• chamoy
• chili-lime seasoning

Instructions

1. 1 Place 2 ½ cups watermelon cubes in a blender; blend until liquefied. Transfer juice to a medium saucepan; stir in sugar and lime juice. Bring to a boil; reduce heat and simmer until sugar has dissolved, about 5 minutes. Set syrup aside to cool, about 20 minutes. Transfer syrup to a jar; cover. Chill in the refrigerator.
2. 2 Meanwhile, place remaining 5 cups watermelon cubes on a cookie sheet lined with parchment paper; freeze until solid, about 4 hours.
3. 3 Add frozen watermelon cubes, a few at a time, to the bowl of a food processor; pulse until puréed. Add ⅓ to ½ cup syrup, chamoy, and chile-lime seasoning to the food processor; pulse until smooth. Serve immediately or store in an airtight freezer-safe container in the freezer.

By Jessica G

Ingredients

• ✓ lime
• water
• white sugar
• avocado
• salt

Instructions

1. 1 Combine water and sugar in a saucepan; bring to a boil, stirring continually, until sugar dissolves. Set aside simple syrup to cool.
2. 2 Combine simple syrup, avocados, lime juice, and salt in a blender; blend until smooth. Pour mixture into 10 ice pop molds.
3. 3 Freeze ice pops until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours more.

By Danielle Walquist Lynch

Ingredients

• ✓ lime
• mango
• basil
• cayenne pepper
• salt
• white sugar
• mango

Instructions

1. 1 Combine mango chunks, lime juice, basil, cayenne pepper, and salt in a blender; blend until smooth. Pour mango purée into a large bowl; stir in sugar until sugar dissolves. Fold in diced mango. Pour into freezer pop molds.
2. 2 Freeze until firm, 14 to 24 hours.

By Danielle Walquist Lynch

Ingredients

• ✓ lime
• pretzel
• white sugar
• margarine
• sweetened condensed milk
• limeade concentrate
• tequila
• orange liqueur
• green food coloring
• heavy cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine pretzels and sugar in a bowl; stir in melted margarine. Mix until evenly incorporated and moistened; press into the bottom and sides of a 9-inch pie plate.
3. 3 Bake in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
4. 4 Combine sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl until well blended.
5. 5 Beat cream in a separate glass or metal bowl with an electric mixer until soft peaks form. Lift the beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into condensed milk mixture. Spoon filling into cooled crust.
6. 6 Cover pie with plastic wrap; freeze until firm, about 4 hours. Let stand at room temperature before serving for 10 minutes; garnish with lime slices.

By Sandra Faust

Ingredients

• ✓ lime
• ✓ lime
• ✓ lime
• cooking spray
• orange cake mix
• instant lemon pudding mix
• egg
• vegetable oil
• margarita mix
• lime juice
• tequila
• triple sec
• confectioners' sugar
• tequila
• triple sec

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9-cup fluted tube pan with cooking spray that contains flour, and brush the spray into the grooves of the pan with a pastry brush. Spray 1 more light coating of cooking spray, and invert the pan to let any excess spray drip out.
2. 2 In a mixing bowl, beat together the orange cake mix, lemon pudding mix, eggs, vegetable oil, margarita mix, lime juice, tequila, and triple sec until thoroughly combined. Fold in the grated zest of 1 lime, and pour the batter into the prepared fluted tube pan. Use a spatula to fill grooves of the pan with batter, and tap the filled cake pan to remove air pockets.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
4. 4 Cool the cake in the pan on a rack for 10 minutes, shake it a couple of times to help the sides release, and slide a thin silicone or nylon spatula between the cake and the pan. Place a serving plate over the top of the cake pan and invert the pan to slide the cake onto the serving plate. Allow the cake to finish cooling.
5. 5 Make a thin glaze by mixing together confectioners' sugar, 1 tablespoon of tequila, 2 tablespoons of triple sec, juice of 2 limes, and grated zest of 1 lime. Drizzle the glaze decoratively over the cake, let the glaze set for a few minutes to harden, and slice.

By damedonna

Ingredients

• ✓ lime
• cooking spray
• egg
• white sugar
• all-purpose flour
• baking powder
• sweetened condensed milk
• evaporated milk
• heavy cream
• dulce de leche

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish and dust with flour.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form and sugar is completely dissolved.
3. 3 Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow and creamy. Fold into egg whites until incorporated.
4. 4 Mix together flour and baking powder in a small bowl until well combined. Fold into egg mixture until incorporated; mix in lime zest. Pour batter into the prepared baking dish.
5. 5 Bake in the preheated oven until lightly golden, about 30 minutes. Turn off the oven and keep cake in the oven for 15 minutes more.
6. 6 Mix together condensed milk, evaporated milk, and heavy cream in a medium bowl until well combined.
7. 7 Poke cake several times across the top with a fork. Pour milk mixture over cake. Refrigerate for 1 hour to allow milk mixture to soak in. Spread dulce de leche on top.

By Fioa

Ingredients

• ✓ lime
• butter
• flour
• egg
• white sugar
• self-rising flour
• sweetened condensed milk
• evaporated milk
• heavy cream
• amaretto liqueur
• heavy cream
• peach
• lime zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Clean beaters.
3. 3 Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow. Fold egg yolks into egg white mixture using a spatula. Sift in flour and carefully fold into the batter; mix in zest of 1 lime. Pour batter into the prepared springform pan.
4. 4 Bake in the preheated oven until edges pull away from the sides of the pan, about 30 minutes. Turn off oven but keep cake in the closed oven for an additional 20 minutes.
5. 5 Prepare the '3 milks' while cake is resting in the oven. Combine condensed milk, evaporated milk, 1 cup heavy cream, and amaretto liqueur in a blender; blend until well combined.
6. 6 Remove the cake from the springform pan and and place on a serving plate. Pierce the cake several times across the top with a fork. Pour the '3 milks' mixture over the cake. Refrigerate cake until cool and milk mixture has soaked in, about 1 hour.
7. 7 Beat 1 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Garnish the top of the cake with whipped cream, peach slices, and 1 teaspoon lime zest.

By mega

Ingredients

• ✓ lime
• all-purpose flour
• egg
• egg
• white sugar
• water
• yeast
• orange
• salt
• butter
• butter
• white sugar
• butter
• all-purpose flour
• candied citrus peel

Instructions

1. 1 Prepare bread: Mix flour, eggs, egg yolks, sugar, water, dry yeast, orange zest, lime zest, and salt in the bowl of an electric mixer fitted with a dough hook. Add 1/2 cup plus 1 tablespoon butter; mix until dough is elastic and shiny, about 5 minutes.
2. 2 Form dough into a ball. Cover and let rise in a warm place for 45 minutes.
3. 3 Punch down dough gently; roll into a long cylinder. Join the ends of the cylinder together in the shape of an oval ring. Place ring on a greased baking sheet; cover and let rise in a warm place for 45 minutes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Whisk eggs whites in a small bowl. Brush egg whites evenly over dough.
6. 6 Prepare topping: Mix sugar and butter in a small bowl with your fingers to form a paste. Add enough flour to give paste the consistency of Play-Doh; divide into 5 or 6 balls. Place each ball between two 3-inch squares of parchment paper. Press with the bottom of a 1-cup measuring cup to make circles about 1/8 inch thick.
7. 7 Space circles evenly around dough ring. Arrange candied citrus peels on top of dough.
8. 8 Bake in the preheated oven until golden brown, about 20 minutes. Cool for 20 minutes before slicing.

By repostera

Ingredients

• ✓ lime
• ✓ lime
• water
• earl grey tea
• white sugar

Instructions

1. 1 Pour boiling water over tea bags in a jar or pitcher, and allow to steep for 15 minutes.
2. 2 Remove tea bags, add sugar, and stir in lime juice. Adjust the sweetness to suit your taste and cool mixture to room temperature.
3. 3 Drop a lime slice into each ice pop mold. Pour in mixture, leaving about 1/4 inch space at the top. Place the sticks or tops in and freeze until solid, 3 to 4 hours.
4. 4 Run some warm water over the molds to help loosen the ice pops.

By lutzflcat

Ingredients

• ✓ lime
• mango
• water
• chile-lime seasoning
• sugar

Instructions

1. 1 Cut lime into 6 slices. Cut each slice in half and place 2 slices in the bottom of each ice pop mold.
2. 2 Set aside 1/3 cup of the diced mango. Place remaining mango in a blender. Add water, chile-lime seasoning, and sugar; blend until smooth. Stir in reserved mango.
3. 3 Divide mixture between the molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

By Soup Loving Nicole

Ingredients

• ✓ lime
• watermelon
• honey
• chili-lime seasoning

Instructions

1. 1 Place watermelon cubes in a single layer on a sheet pan. Freeze at least 5 hours or overnight.
2. 2 Zest limes; set aside for garnish. Juice limes until you have 2 tablespoons juice.
3. 3 Place 1/2 of watermelon cubes in food processor with 1 tablespoon honey and 1 tablespoon lime juice. Blend until smooth and creamy and transfer to a large bowl. Repeat with remaining watermelon, honey, and lime juice.
4. 4 Stir the 2 batches together and serve immediately, garnished with lime zest and Tajin®. Or, place in a freezer-safe container and freeze for a firmer texture.

By Nicole McLaughlin

Ingredients

• ✓ lime
• tonic water
• white sugar
• gin
• blackberry

Instructions

1. 1 Combine tonic water and sugar in a small saucepan and bring to a boil over medium-high heat. Boil for 2 minutes and remove from heat. Stir in gin and let cool while you assemble the ice pops.
2. 2 Cut lime into 6 slices. Cut each slice in half. Place 2 pieces of lime in each mold. Evenly divide berries among the molds.
3. 3 Pour tonic water mixture into the molds through a funnel, leaving a 1/2-inch space on the top. Freeze for 8 hours, or overnight.

By Soup Loving Nicole

Ingredients

• ✓ lime
• heavy cream
• white sugar
• egg
• egg yolk
• ginger
• pie shell
• lime marmalade

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Zest 1 lime, then juice all 4 limes. Combine lime zest, juice, cream, sugar, eggs, egg yolks, and ginger in a large bowl. Whisk until well combined and pour into the prepared crust.
3. 3 Bake in the preheated oven until set, about 45 minutes. Let cool slightly.
4. 4 Meanwhile, heat lime marmalade over low heat until melted. Remove from heat and cool slightly, about 5 minutes. Pour lime marmalade over the warm tart and spread out evenly. Allow to cool completely before slicing and serving.

By ChefJackie

Ingredients

• ✓ lime
• ice
• banana
• lemon
• coconut
• cherry

Instructions

1. 1 Blend the ice and banana together in a blender set to Low until mixed, adding the lime juice and lemon juice as it blends to keep the ice from freezing to the side of the blender. Serve in a tall glass and garnish with coconut or a cherry.

By SouthernSon

Ingredients

• ✓ lime
• water
• white sugar
• ginger
• lemon
• orange juice

Instructions

1. 1 Stir water, sugar, ginger, lemon zest, and lime zest together in a saucepan over medium-high heat until sugar dissolves and mixture is bubbling, 5 to 10 minutes; cool slightly.
2. 2 Stir the ginger mixture an orange juice together in a pitcher; pour into a 9x13-inch baking dish.
3. 3 Place dish in the freezer; scrape and stir orange juice mixture with a fork once every hour until granita is evenly frozen and crystallized, about 6 hours.

By Jane Gambino

Ingredients

• ✓ lime
• butter
• banana
• brown sugar
• cinnamon
• black sesame seed

Instructions

1. 1 Melt butter in a wok over high heat. Add bananas, brown sugar, and cinnamon; saute until bananas are golden brown and sugar is bubbling, about 5 minutes. Stir in sesame seeds and lime juice.

By nmschalk

Ingredients

• ✓ lime
• vanilla wafer
• coconut
• rum
• lime juice
• confectioners sugar

Instructions

1. 1 Place crushed wafers, flaked coconut, rum, lime zest, and lime juice concentrate in a bowl; mix until well combined. Shape into 1-inch balls and roll in confectioners' sugar.

By Chef Mo

Ingredients

• ✓ lime
• all-purpose flour
• white sugar
• rosemary
• butter
• white sugar
• egg
• avocado

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix flour, 1/2 cup sugar, rosemary, and lime zest together in a bowl. Cut butter into flour mixture with a pastry cutter until clumps are small. Set aside 1 cup of the flour mixture for later use; press remaining flour mixture in an even layer into the bottom of the prepared baking dish.
3. 3 Bake in preheated oven until the crust sets, about 10 minutes.
4. 4 Mix 1/2 cup of the reserved flour mixture with 1 1/2 cup sugar, lime juice, eggs, and mashed avocado in a bowl until mostly smooth; spread over the baked crust. Top with the remaining 1/2 cup of the reserved flour mixture.
5. 5 Bake in oven until set, about 25 minutes more. Cool completely before cutting into 48 bars. Cover with plastic and refrigerate.

By sueb

Ingredients

• ✓ lime
• ✓ lime
• all-purpose flour
• butter
• white sugar
• jalapeno pepper
• salt
• confectioners' sugar
• lime juice
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix flour, butter, sugar, jalapeno, lime zest and juice, and salt together in a large bowl.
3. 3 Roll dough into 1-inch balls and place on ungreased cookie sheets; flatten slightly with a thumb print to accommodate icing.
4. 4 Bake in the preheated oven until golden and set, 8 to 10 minutes. Remove cookies from the oven and let cool at least 10 minutes.
5. 5 Combine confectioners' sugar, lime juice, jalapeno, and lime zest in a bowl. Drizzle icing onto cooled cookies.

By Diane Stone

Ingredients

• ✓ lime
• mango
• sugar
• tangerine juice
• orange

Instructions

1. 1 Place mango and sugar into a blender; blend until puréed and smooth. Add tangerine juice, orange zest and juice, and lime zest and juice; blend to combine. Transfer to a container; refrigerate 1 hour to overnight.
2. 2 Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a 1- or 2-quart lidded plastic container; cover the surface with plastic wrap and seal. Ripen sorbet in the freezer, 2 hours to overnight.

By TR6

Ingredients

• ✓ lime
• sugar
• water
• celery
• salt

Instructions

1. 1 Combine sugar and water in a saucepan over medium heat until just starting to simmer. Remove from heat. Cool simple syrup to room temperature.
2. 2 Slice celery into small pieces; transfer to a blender. Add lime juice, salt, and cooled simple syrup; blend until smooth. Pour mixture into a strainer set over the same saucepan; press mixture through the strainer using a spoon until all juice has been extracted. Cover and refrigerate juice until thoroughly chilled, at least 1 hour.
3. 3 Pour celery mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer sorbet to a freezer-safe bowl, cover sorbet with plastic wrap, place a plate over the bowl, and freeze until set, about 4 hours.

By John Mitzewich

Ingredients

• ✓ lime
• white chocolate
• butter
• egg
• white sugar
• vanilla extract
• lime juice
• all-purpose flour
• flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 8x8-inch baking dish.
2. 2 Combine white chocolate, butter, and lime zest in a saucepan over medium-low heat; cook and stir until completely melted, 5 to 10 minutes. Remove from heat.
3. 3 Beat egg in a bowl using an electric mixer until thickened and foamy; add white chocolate mixture, sugar, vanilla extract, and lime juice. Mix well. Fold 2/3 cup plus 1 tablespoon flour into mixture until batter is just mixed. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 25 minutes. Cool blondies before cutting into bars.

By Allison S F

Ingredients

• ✓ lime
• ✓ lime
• avocado
• lemon
• lemon
• coconut milk
• agave nectar
• corn syrup

Instructions

1. 1 Blend avocados, lemon juice, lime juice, lemon zest, and lime zest together in a food processor until smooth; add coconut milk, agave nectar, and corn syrup and blend until smooth. Cover bowl of food processor and refrigerate for at least 1 hour.
2. 2 Pour avocado mixture into ice cream maker and process according to manufacturer's instructions.

By Countess

Ingredients

• ✓ lime
• honeydew melon
• cantaloupe melon
• watermelon
• lime zest
• 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
• pineapple
• honeydew
• cantaloupe melon
• red grape
• strawberry
• lemon

Instructions

1. 1 Julienne pineapple, honeydew, galia melon, grapes, and strawberries.
2. 2 Combine fruit in a large bowl and squeeze lemon and lime juice on top, making sure citrus seeds don't get added. Toss gently until well blended. Chill in the refrigerator for at least 1 hour before serving.

By T Mc

Ingredients

• ✓ lime
• neufchatel cheese
• white sugar
• all-purpose flour
• egg
• greek yogurt
• lemon
• graham cracker crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat Neufchatel cheese and sugar in a large bowl with an electric mixer until smooth. Beat in flour. Mix on medium speed until combined. Add eggs and mix well. Add Greek yogurt and beat on medium speed; add lemon and lime juices and mix well until combined. Pour into the graham cracker crust.
3. 3 Bake in the preheated oven until filling is set, 50 to 60 minutes. Allow to cool completely, about 30 minutes. Refrigerate before serving, at least 2 hours.

By Karla

Ingredients

• ✓ lime
• white sugar
• butter
• egg
• vanilla extract
• mint extract
• rum extract
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream sugar, butter, and lime zest together in a medium mixing bowl with an electric mixer until fluffy. Add eggs, fully incorporating 1 at a time. Mix in vanilla extract, mint extract, and rum extract.
3. 3 Sift flour, baking powder, and salt together in a separate bowl. Mix into the egg mixture about 1/3 at a time, making sure flour is fully incorporated before adding the next batch.
4. 4 Let chill in a refrigerator to allow the lime zest to impart greater flavor into the batter, up to 1 hour. Remove and allow to return to room temperature, about 20 minutes.
5. 5 Spoon tablespoons of batter onto ungreased baking sheets, leaving about 2 inches between each cookie.
6. 6 Bake in the preheated oven until edges are light golden brown, about 10 minutes, turning halfway through baking time. Allow to cool on the cookie sheets.

By Mikey Tarts

Ingredients

• ✓ lime
• white sugar
• all-purpose flour
• cinnamon
• nutmeg
• salt
• pie pastry
• guava
• lime juice
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine sugar, flour, lime zest, cinnamon, nutmeg, and salt in a large bowl; set aside.
3. 3 Fit 1 pie crust into a 9-inch pie plate. Arrange guava slices on the bottom of crust, mounding slices of guava in the center. Sprinkle guava with flour-sugar mixture. Drizzle with lime juice, then dot with butter.
4. 4 Cover filling with remaining pie crust and crimp edges together. Make several slits in top crust to allow steam to escape.
5. 5 Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees (175 degrees C) and continue baking until filling is tender and crust is golden, 30 to 40 more minutes.

By Snacking in the Kitchen

Ingredients

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

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