Skip to content

Type what you have

Cook with

lime juice ×
Avocado Lime Cheesecake
Dessert Mexican

Avocado Lime Cheesecake

4.7

Prep
20 min
Cook
5 min
Total
185 min

Instructions

  1. 1 Heat cream in a small saucepan until small bubbles appear around the edges. Remove from the heat and stir in sugar until it dissolves. Transfer mixture to a medium bowl and allow to cool, about 10 minutes.
  2. 2 Blend avocado and cream cheese in a food processor until smooth. Add lime juice and process until smooth.
  3. 3 Whisk blended avocado mixture into cooled cream mixture, then pour into an ice cream maker. Freeze according to the manufacturer's instructions, about 20 minutes.
  4. 4 Spoon avocado mixture into the prepared pie crust; smooth the surface with a spatula. Freeze until solid, at least 2 hours. Let cheesecake sit at room temperature until slightly softened yet firm enough to slice before serving, 10 to 15 minutes.

By Todd

Margarita Cake with Key Lime Cream Cheese Frosting
Dessert Mexican

Margarita Cake with Key Lime Cream Cheese Frosting

4.5

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan.
  2. 2 Beat together cake mix, egg whites, margarita mix, oil, 1 tablespoon lime juice, and lime zest in a large bowl until smooth and well combined. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake shows moist crumbs, 30 to 35 minutes. Cake will be very moist. Cool completely in the pan, about 1 hour.
  4. 4 Beat together cream cheese and butter in another large bowl until light and fluffy. Stir in remaining 1 tablespoon lime juice and lemon zest. Beat in confectioners' sugar, one cup at a time, scraping the sides of the bowl thoroughly with a spatula after each addition. Spread frosting over cooled cake.

By Tori Belle

Margarita Cake
Dessert Mexican

Margarita Cake

4.7

Prep
10 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 To make the cake: Combine cake mix, pudding mix, eggs, oil, water, lemon juice, 1/4 cup tequila and 2 tablespoons triple sec in a large bowl; beat with an electric mixer until smooth and creamy, about 2 minutes.
  3. 3 Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 to 50 minutes. Cool in pan for 10 minutes, then transfer to a cooling rack while you make the glaze.
  4. 4 To make the glaze: Combine confectioners' sugar, 1 tablespoon tequila, 2 tablespoons triple sec, and 2 tablespoons lime juice in a small bowl; mix until smooth. Pour glaze over cake while still warm.

By Carol

Tortilla Sundae With Minted Mango Salsa
Dessert Mexican

Tortilla Sundae With Minted Mango Salsa

4.4

Prep
Cook
Total

Instructions

  1. 1 In a 10-inch skillet, heat oil over medium-high heat to 370 degrees or until a tortilla strip dropped in sizzles vigorously. Mix sugar and cinnamon in a small bowl. Set aside. Using tongs, slide one tortilla into the oil. Fry, turning once, until it stops sizzling and turns golden brown, about 2 minutes. Remove and set on paper towels lining a large wire rack set over a shallow pan. Sprinkle liberally with cinnamon sugar. Repeat with one tortilla at a time, then the tortilla strips. (Can be stored in foil or a large tin overnight.)
  2. 2 Up to 4 hours ahead, mix next 7 ingredients for salsa; refrigerate until ready to serve.
  3. 3 Put 3 small scoops of sorbet or ice cream on each tortilla. Top with fruit, garnish with tortilla strips and serve immediately.

By USA WEEKEND columnist Pam Anderson

Margarita Tube Cake
Dessert Mexican

Margarita Tube Cake

4.7

Prep
25 min
Cook
45 min
Total
115 min

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

Mango Sorbet
Dessert American

Mango Sorbet

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place cubed mango into a food processor; blend until smooth. Pour in simple syrup and lime juice to taste; process until smooth.
  2. 2 Transfer mango mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes.

By Cindy Chaney

Juicy Watermelon Sorbet
Dessert

Juicy Watermelon Sorbet

3.9

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Heat water and sugar in a saucepan over medium-high heat until sugar has dissolved, stirring occasionally. Allow to cool. Place watermelon in a blender or food processor. Blend until smooth. Whisk watermelon, lime juice and syrup together in a large bowl. Cover and chill in the refrigerator.
  2. 2 Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.

By Sam H

Cactus Fig and Lime Sorbet
Dessert

Cactus Fig and Lime Sorbet

Prep
10 min
Cook
10 min
Total
355 min

Instructions

  1. 1 Remove the outer skin of the cactus figs to expose the light green flesh. Push the flesh through a mesh sieve into a bowl, collecting the juice and trapping the seeds and pulp.
  2. 2 Combine water and sugar in a saucepan over medium heat. Bring to a boil, stirring frequently until thickened, about 5 minutes. Remove from heat; allow to cool slightly, about 15 minutes.
  3. 3 Stir cactus juice and lime juice into the sugar water. Mix thoroughly; chill for 1 hour.
  4. 4 Pour cactus-lime mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By janelle

Watermelon Margarita Slices
Dessert

Watermelon Margarita Slices

Prep
10 min
Cook
Total
2890 min

Instructions

  1. 1 Wash the outside of your watermelon and place it on a plate so that it doesn't roll - you may need to slice off some of the rind to make a flat spot.
  2. 2 Trace the lids from the tequila and orange liquor bottles on either side of the melon. Then cut out with a sharp knife. Insert bottles into the watermelon and do not disturb for 48 hours.
  3. 3 Remove liquor bottles. Cut watermelon into slices and drizzle with lime juice.

By RainbowJewels

Simple Strawberry Sherbet
Dessert

Simple Strawberry Sherbet

4.0

Prep
15 min
Cook
Total
795 min

Instructions

  1. 1 Mix sugar, milk, and lime juice together in a bowl. Mix in mashed strawberries.
  2. 2 Beat egg white in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the strawberry-lime mixture. Pour mixture into a freezer-safe container. Cover with plastic wrap.
  3. 3 Freeze until almost firm, about 2 hours. Remove from freezer and stir thoroughly to break up chunks. Return to the freezer for 3 hours, stirring once every hour. Freeze until firm, 8 hours to overnight.

By cookielover

Watermelon Ice
Dessert

Watermelon Ice

3.7

Prep
15 min
Cook
5 min
Total
200 min

Instructions

  1. 1 Pour water into a small, microwave-safe bowl. Sprinkle gelatin over the water and allow to soften for 2 minutes. Microwave on High for 40 seconds, then stir. Let stand again for 2 more minutes, and stir until smooth.
  2. 2 Place one cup of the cubed watermelon into the bowl of a blender along with the lime juice and honey. Pour in the melted gelatin, and process until smooth. Add the watermelon a cup at a time, processing until smooth after each addition.
  3. 3 Pour the mixture into an 8x8 inch square dish. Place into the freezer and freeze until almost firm. Transfer into a chilled bowl, then beat with an electric mixer until the mixture is fluffy, and bright pink. Scoop into serving dishes, then return to the freezer and freeze until firm. Remove from the freezer 15-20 minutes before serving.

By isaramos

Lime Sorbet
Dessert American

Lime Sorbet

4.6

Prep
15 min
Cook
10 min
Total
155 min

Instructions

  1. 1 Make a simple syrup by bringing sugar and water to a boil in a small saucepan. Allow to boil for 1 minute, then remove from the heat. Let cool for about 10 minutes.
  2. 2 Purée cooled simple syrup, lime juice, and basil in a blender. Pour into a container, cover, and place into the freezer until completely frozen, about 2 hours.
  3. 3 Break the frozen mixture into pieces and place back into the blender. Blend until smooth. Return to the container, cover, and store in the freezer until ready to serve.

By Mark Logan

Chilled Cantaloupe Soup
Dessert American

Chilled Cantaloupe Soup

3.9

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Place cantaloupe and ½ cup orange juice into a blender or the bowl of a food processor; blend until smooth.
  2. 2 Transfer cantaloupe mixture to a large bowl; stir in remaining 1 ½ cups orange juice, lime juice, and cinnamon until well combined.
  3. 3 Cover and refrigerate soup before serving for at least 1 hour.

By akhowell

Spring Lime Tea Cookies
Dessert

Spring Lime Tea Cookies

4.4

Prep
20 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
  2. 2 In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
  3. 3 Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  4. 4 To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.

By Christina Pierson

Blueberry Lime Mold
Dessert

Blueberry Lime Mold

4.5

Prep
Cook
Total

Instructions

  1. 1 In a medium bowl, whisk together the gelatin mix, sugar, lime juice, and boiling water for one minute, or until the gelatin is completely dissolved. Cover, and chill for one hour, or until slightly thickened.
  2. 2 When the gelatin mixture is thick, whip with a whisk or electric mixer until light in color, and double in volume. Whisk in whipped topping, and fold in blueberries. Lightly grease a 5 or 6 cup gelatin mold, and fill with the gelatin mixture. Chill for 4 hours, or until firm. Carefully unmold onto a platter, and serve.

By Domestic Goddess

Avocado Ice Cream
Dessert

Avocado Ice Cream

3.8

Prep
30 min
Cook
10 min
Total
370 min

Instructions

  1. 1 Pour the water into a saucepan, and bring to a boil; stir in sugar until dissolved. Bring the syrup back to a boil, reduce heat, and boil gently until the syrup is reduced to 1 cup, about 10 minutes. Remove from heat, and allow to cool.
  2. 2 In a mixing bowl, mash the avocados to your desired consistency, either smooth or chunky. Mix in the evaporated milk, 1% milk, and lime juice. Stir in the cooled sugar syrup until completely incorporated. Chill the mixture completely in the refrigerator, about 4 hours.
  3. 3 Pour the chilled mix into an ice cream maker, and freeze according to manufacturer's instructions; pack the ice cream into a lidded container, and freeze until firm, at least 1 hour.

By HAPA_GRRL

Key Lime Pie VIII
Dessert

Key Lime Pie VIII

4.6

Prep
20 min
Cook
Total
140 min

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

Pineapple Sorbet
Dessert

Pineapple Sorbet

Prep
10 min
Cook
Total
390 min

Instructions

  1. 1 Place pineapple, pineapple juice, sugar, lime juice, vodka, and mint in a food processor and process until smooth.
  2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container; put in the freezer for at least 6 hours before serving so it can firm up.

By chikalin

Boozy Watermelon-Kiwi Ice Pops
Dessert

Boozy Watermelon-Kiwi Ice Pops

Prep
15 min
Cook
Total
315 min

Instructions

  1. 1 Combine tequila, orange zest, orange juice, sugar, and lime juice in a shallow 9x13-inch dish. Stir in diced watermelon and refrigerate for 2 hours, stirring occasionally.
  2. 2 Remove watermelon mixture from the refrigerator and pour into a blender or food processor; process until pureed. Pour into ice pop molds, drop in a kiwi slice, and freeze until firm, 3 hours or overnight.

By lutzflcat

Refreshing Coconut Lime Sorbet
Dessert American

Refreshing Coconut Lime Sorbet

5.0

Prep
30 min
Cook
Total
180 min

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

Lime Meringue Pie
Dessert

Lime Meringue Pie

4.2

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, whisk together the egg yolks and sweetened condensed milk until well blended. Gradually whisk in the lime juice. Pour into the graham cracker crust.
  3. 3 Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F (165 degrees C).
  4. 4 In a large clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually sift in the confectioners' sugar, while continuing to whip to stiff peaks. Spoon on top of the slightly cooled pie, sealing the meringue to the edges of the crust.
  5. 5 Bake for about 10 minutes in the preheated oven, until the meringue is lightly toasted. Cool to room temperature before refrigerating. Chill for at least 2 hours before serving.

By ANN MACGREGOR

Avocado Ice Pops
Dessert American

Avocado Ice Pops

4.7

Prep
20 min
Cook
5 min
Total
205 min

Instructions

  1. 1 Bring water to a boil in a saucepan. Add sugar; stir until dissolved. Cool simple syrup.
  2. 2 Mash avocados, lime juice, and simple syrup in a bowl until smooth. Stir in mint. Pour into ice pop molds.
  3. 3 Freeze until solid, at least 3 hours.

By LCCB

Fresh Lime Curd
Dessert American

Fresh Lime Curd

4.8

Prep
10 min
Cook
30 min
Total
40 min

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

Killer Virgin Cocojito Ice Cream
Dessert

Killer Virgin Cocojito Ice Cream

5.0

Prep
15 min
Cook
5 min
Total
110 min

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

Piña Colada Sorbet
Dessert Caribbean

Piña Colada Sorbet

4.7

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Bring sugar and water to a boil in a small saucepan over high heat; boil and stir until liquid becomes clear, about 1 minute. Set simple syrup aside to cool.
  2. 2 Add pineapple to a blender or the bowl of a food processor; blend until very smooth and frothy. Whisk simple syrup, pineapple purée, coconut milk, and lime juice together in a bowl; refrigerate until chilled, about 3 hours.
  3. 3 Pour pineapple-coconut mixture into an ice cream maker and freeze according to the manufacturer's directions. Transfer to an airtight container and freeze until firm or desired consistency.

By CALLALILLIE