Type what you have

Ingredients

• ✓ lime juice
• mango
• simple syrup

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

Ingredients

• ✓ lime juice
• sugar
• water
• basil

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

Ingredients

• ✓ lime juice
• cantaloupe
• orange juice
• cinnamon

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

Ingredients

• ✓ lime juice
• coconut cream
• coconut water
• lime zest
• 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 juice
• water
• sugar
• avocado
• mint

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

Ingredients

• ✓ lime juice
• sugar
• butter
• lime zest
• 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 juice
• sugar
• egg
• egg yolk
• lemon zest
• half-and-half

Instructions

1. 1 Whisk sugar, lime juice, eggs, egg yolks, and lemon zest together in a medium saucepan over medium heat until well blended; continually stir with a wooden spoon until thickened enough to coat the back of the spoon, 7 to 8 minutes.
2. 2 Off heat, stir in half-and-half until smooth. Strain through a fine-mesh sieve set over a clean bowl. Cover the bowl; chill in the refrigerator until cool, stirring occasionally, about 1 hour.
3. 3 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a 1- or 2-quart lidded plastic container; cover the surface with plastic wrap and seal. Freeze 2 hours to overnight.

By AJ

Ingredients

• ✓ lime juice
• avocado
• coconut milk
• agave nectar
• vanilla extract
• salt

Instructions

1. 1 Place avocado, coconut milk, agave nectar, lime juice, vanilla, and salt in a blender; blend until smooth, about 1 minute. Pour mixture into ice pop molds. Freeze until solid, 2 to 3 hours.

By Allison Fletcher Acosta

Ingredients

• ✓ lime juice
• graham cracker crust
• egg
• sweetened condensed milk
• lime zest
• whipped topping

Instructions

1. 1 Preheat oven to 250 degrees F (125 degrees C).
2. 2 In a large glass or metal bowl, beat egg whites until stiff peaks form. Set aside.
3. 3 In a medium bowl, beat egg yolks, then stir in condensed milk, lime rind, and lime juice. Mix well, then fold mixture into beaten egg whites. Pour mixture into graham cracker crust.
4. 4 Bake in preheated oven for 10 minutes. Chill before serving. Garnish with whipped topping if desired.

By Carolyn

Ingredients

• ✓ lime juice
• water
• sugar
• mint leaf
• lime zest
• sparkling water
• rum

Instructions

1. 1 Heat the water, sugar, and mint leaves in a saucepan over medium heat, and stir until the sugar is dissolved. Bring the mixture to a boil, reduce heat, and simmer for 3 to 5 minutes to extract the mint flavor. Set the mixture aside to cool, and strain out the mint leaves.
2. 2 Pour the cooled mint mixture, lime zest, lime juice, sparkling water, and rum into a bowl and mix well. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Serve immediately for a softer texture, or freeze in a sealed container for a harder sorbet. Let hard-frozen sorbet thaw a few minutes before serving.

By MrsStvnsn

Ingredients

• ✓ lime juice
• sugar
• lime
• water
• triple sec
• tequila
• sea salt
• lime wedge

Instructions

1. 1 Pour sugar into a saucepan, add lime zest, and shake to combine. Let sit for at least 1 hour.
2. 2 Add water to the pan and place over medium-high heat. Stir over the heat until the mixture is clear and very hot, but not quite simmering yet. Remove from heat and strain the lime syrup into a container. Let cool all the way to room temperature.
3. 3 Stir in freshly squeezed lime juice, triple sec, and tequila. Refrigerate mixture until ice cold before transferring into your ice cream machine.
4. 4 Churn sorbet according to machine directions, and then transfer into an airtight container. Freeze thoroughly before serving. Overnight is best.
5. 5 Serve in a salt-rimmed glass, with a small wedge of lime if desired. More tequila can be drizzled over the top, depending on your mood.

By John Mitzewich

Ingredients

• ✓ lime juice
• sugar
• ginger root
• vegetable oil
• salt
• black pepper
• watermelon
• cantaloupe
• watercress
• almond

Instructions

1. 1 Whisk lime juice, sugar, and ginger together in a large bowl; gradually whisk in oil and season with salt and black pepper.
2. 2 Add watermelon, cantaloupe, and watercress to vinaigrette; toss to coat. Sprinkle servings with sliced almonds.

By Barrett

Ingredients

• ✓ lime juice
• lemon cake mix
• vegetable oil
• orange juice
• egg
• lime flavored gelatin mix
• cream cheese
• butter
• confectioners' sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease three 8-inch round cake pans.
2. 2 To make the cake: Beat cake mix, oil, orange juice, eggs, and gelatin mix in a large bowl until well combined.
3. 3 Pour into the prepared cake pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cake layer comes out clean, 16 to 18 minutes. Allow cake layers to cool completely.
5. 5 Meanwhile, make frosting: Beat cream cheese and butter in a large bowl until light and fluffy.
6. 6 Add confectioners' sugar and lime juice; mix until well combined.
7. 7 Fill and frost cooled cake layers.

By Judy

Ingredients

• ✓ lime juice
• gingersnap cookie crumb
• white sugar
• butter
• gelatin
• heavy cream
• white chocolate
• cream cheese
• sugar
• lime zest

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly.
3. 3 Press into the bottom and one inch up the sides of a 10-inch springform pan.
4. 4 Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften.
5. 5 Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth.
6. 6 Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature.
7. 7 Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
8. 8 Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest.
9. 9 Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.
10. 10 Enjoy!

By RB1953

Ingredients

• ✓ lime juice
• milk
• sweetened condensed milk
• evaporated milk
• heavy cream
• sugar
• lime flavored gelatin mix
• egg yolk
• lemon extract
• graham cracker

Instructions

1. 1 Combine whole milk, sweetened condensed milk, evaporated milk, and heavy cream in a saucepan over low heat until warm and hot to the touch, whisking frequently. Whisk in sugar and gelatin powder, whisking constantly, until sugar and gelatin are completely dissolved. Whisk in egg yolks; remove from the heat. Stir in lime juice and lemon extract.
2. 2 Pour mixture into an ice cream maker and freeze until thick according to the manufacturer's instructions. (This recipe takes a bit longer to set up than the usual ice cream.)
3. 3 Open canister once thick; evenly place large graham cracker pieces on each side. They will break into smaller pieces as machine churns; churn about 5 minutes more. Transfer to an airtight container, seal, and freeze until solid.

By Celiac_family_mom

Ingredients

• ✓ lime juice
• graham cracker crumb
• sugar
• butter
• sweetened condensed milk
• sour cream
• lime peel
• heavy cream
• powdered sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine graham cracker crumbs and sugar in a bowl; add melted butter. Mix until evenly moistened; press into the bottom and sides of a 9-inch pie plate. Bake in the preheated oven until crust begins to brown, about 10 minutes. Cool on a wire rack for 15 minutes.
3. 3 Whisk sweetened condensed milk, lime juice, and sour cream together in a large bowl until combined; stir in lime zest. Pour filling into crust. Bake until tiny bubbles begin to form on surface of pie, 7 to 10 minutes. Cool completely on a wire rack.
4. 4 Beat heavy cream, confectioners' sugar, and vanilla extract in a chilled glass or metal bowl with an electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.

By Eagle brand

Ingredients

• ✓ lime juice
• all-purpose flour
• white sugar
• salt
• butter
• water
• pluot
• white sugar
• cornstarch
• egg

Instructions

1. 1 Combine flour, 2 tablespoons sugar, and salt in the bowl of a food processor; pulse until blended. Add butter; pulse until pea-sized pieces remain. Add cold water; pulse until dough comes together.
2. 2 Shape dough into a disc; wrap in plastic wrap. Chill in the refrigerator until firm, about 30 minutes.
3. 3 Cut pluots into thin slices using a mandoline slicer; transfer to a large bowl. Add ⅓ cup sugar, cornstarch, and lime juice; toss to combine.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
5. 5 Roll out chilled dough on a floured work surface into a 12-inch circle; transfer to the prepared baking sheet.
6. 6 Arrange pluot slices in concentric circles over dough, leaving a 1-inch border. Fold dough border over pluot slices, pleating to hold slices in; brush border with beaten egg.
7. 7 Bake in the preheated oven until dough is golden brown, about 45 minutes. Set aside before slicing, 10 minutes.

By Yoly

Ingredients

• ✓ lime juice
• graham cracker
• white sugar
• butter
• canning jar
• sweetened condensed milk
• egg yolk
• lime zest
• heavy cream
• sugar
• raspberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a small pie plate with parchment paper.
2. 2 Place graham crackers and 2 tablespoons sugar in the bowl of a food processor; pulse until mixture resembles coarse crumbs. Add melted butter; pulse until combined.
3. 3 Press 2 tablespoons graham cracker crumbles into bottom of each jar; place jars on a large, rimmed baking sheet. Press remaining graham mixture into bottom of the prepared pie plate.
4. 4 Place baking sheet with jars and pie plate in the preheated oven; bake until graham cracker mixture is golden brown, 12 to 15 minutes. Cool on wire rack. Break up graham cracker crust in pie plate into crumbles or pieces; set aside.
5. 5 Reduce the oven temperature to 350 degrees F (175 degrees C).
6. 6 Whisk sweetened condensed milk and egg yolks together in a large bowl until smooth; whisk in 1 ½ teaspoons lime zest and lime juice until combined. Pour into cooled jars.
7. 7 Bake in the preheated oven until lime mixture has just set, 10 to 12 minutes. Cool on a wire rack, then chill in the refrigerator.
8. 8 Beat heavy cream and 1 teaspoon sugar in a bowl with an electric mixer until stiff peaks form.
9. 9 Divide raspberries, whipped cream, reserved graham cracker crust crumbles, and remaining 1 ½ teaspoons lime zest among jars.

By Culinary Envy

Ingredients

• ✓ lime juice
• cooking spray
• all-purpose flour
• confectioners sugar
• salt
• vegetable oil
• sugar
• silken tofu
• all-purpose flour
• soy milk
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
2. 2 Combine flour, confectioners' sugar, and salt in a bowl. Add oil and mix well. Press crust mixture into the baking pan with your hands.
3. 3 Mix white sugar, tofu, lime juice, flour, soy milk, and salt together using an electric mixer until well blended. Pour filling over the crust.
4. 4 Bake in the preheated oven until edges are set and center jiggles only slightly, 25 to 30 minutes. Let cool before cutting into bars.

By Simplysweet37

Ingredients

• ✓ lime juice
• water
• salt
• quinoa
• coconut milk
• granulated sugar
• egg
• lime zest
• vanilla extract
• coconut whipped cream
• mango
• coconut

Instructions

1. 1 Bring water and salt to a boil in a medium saucepan with a tight fitting lid set over medium heat. Add quinoa; cover and cook over low heat for 15 minutes or until fluid is absorbed.
2. 2 Meanwhile, whisk coconut milk with sugar, eggs, and lime juice. Stir into quinoa. Return pan to medium heat and cook, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat; stir in lime zest and vanilla.
3. 3 Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)
4. 4 Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.

By Gay Lea Foods Co-operative®

Ingredients

• ✓ lime juice
• all-purpose flour
• baking powder
• white sugar
• butter
• shortening
• egg
• rum
• key lime zest
• key lime juice
• vanilla extract
• milk

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
2. 2 Combine flour and baking powder in a mixing bowl.
3. 3 Beat 2 cups sugar, 1 cup butter, and shortening together in a large bowl until light colored and fluffy. Beat in eggs, one at a time, until mixture is light colored. Stir in 2 tablespoons rum, Key lime zest, 2 teaspoons Key lime juice, and vanilla extract until thoroughly blended. Stir in flour mixture alternating with milk; pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.
5. 5 Meanwhile, beat remaining 1/4 cup sugar and remaining 1/4 cup butter together in a small saucepan until light colored and fluffy. Stir in remaining 2 tablespoons Key lime juice until evenly blended; bring to a boil, stirring constantly. Off heat, stir in remaining 3 tablespoons rum.
6. 6 Cool cake in the pan for 10 minutes, then turn cake out onto a wire rack or serving plate. Prick top of cake in many places with a toothpick while cake is still warm. Pour glaze evenly over top of cake until it drizzles down all sides. Cool cake completely before serving.

By GMUCHEFWHIT

Ingredients

• ✓ lime juice
• ✓ lime juice
• strawberry
• white sugar
• all-purpose flour
• baking soda
• baking powder
• salt
• white sugar
• butter
• egg
• lime zest
• vanilla extract
• whole milk greek yogurt
• mint

Instructions

1. 1 Place strawberries, 4 ½ teaspoons sugar, and 1 ½ teaspoons lime juice in a nonreactive pot over medium heat; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until mixture has thickened and reduced to about 1 cup, 20 to 25 minutes. Mash strawberries into smaller pieces with the back of a wooden spoon. Cool filling to room temperature.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt).
3. 3 Whisk flour, baking soda, baking powder, and salt together in a medium bowl until well combined.
4. 4 Beat 1 ½ cups sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in lime zest, ¼ cup lime juice, and vanilla. Add flour mixture in 3 batches, alternating with yogurt, beating batter briefly after each addition until just combined. Gently fold in mint until incorporated.
5. 5 Pour ⅓ batter into the prepared pan; carefully spoon cooled filling over batter, keeping it away from the sides and center tube of the pan. Carefully spoon remaining ⅔ batter over filling; smooth top.
6. 6 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes. Run a table knife around the edges to loosen; invert carefully onto a serving plate or wire rack. Cool completely.

By Kim

Ingredients

• ✓ lime juice
• sugar
• butter
• shortening
• cake flour
• baking powder
• salt
• egg
• heavy cream
• key lime juice
• lime zest
• vanilla extract
• powdered sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
2. 2 Beat white sugar, butter, and shortening together with an electric mixer on medium speed until creamy.
3. 3 Sift cake flour, baking powder, and salt together. Add flour mixture, eggs, and cream alternately to the butter mixture, beginning and ending with the flour mixture. Beat on low speed just until blended. Stir in Key lime juice, lime zest, and vanilla extract. Pour into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes. Cool in the pan on a wire rack for 15 minutes; remove cake from the pan to cool completely.
5. 5 While cake cools, combine powdered sugar, Key lime juice, and vanilla extract in a bowl. Immediately brush glaze over the top and sides of the cake.

By kp1971us

Ingredients

• ✓ lime juice
• yellow cake mix
• water
• vegetable oil
• egg
• lime gelatin mix
• water
• key lime juice
• egg
• egg yolk
• sugar
• lime zest
• cornstarch
• butter
• green food coloring
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Make the cake: Beat cake mix, water, oil, and eggs in a large bowl with an electric mixer on low speed until moistened. Increase the 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 Make the poke filling: Dissolve gelatin mix in boiling water. Add key lime juice and mix well.
5. 5 Use a fork to poke holes all over the cake. Spoon poke filling all over cake, then place into the refrigerator to cool while you make the curd and frosting.
6. 6 Make the lime curd: Whisk eggs and egg yolks together in a large glass bowl. Combine sugar, lime juice, lime zest, and cornstarch in a smaller heatproof bowl.
7. 7 Place the heatproof bowl with the sugar mixture over a pot of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until boiling, about 5 minutes.
8. 8 Slowly whisk the hot sugar mixture, little by little, into beaten eggs. Place the bowl over the pot of simmering water and whisk until the curd coats the back of a spoon, up to 10 minutes. Remove from the heat; mix in butter until melted.
9. 9 Drop food coloring into the curd and mix to achieve your desired shade. Let cool to room temperature, at least 30 minutes. Cover surface directly with plastic wrap and refrigerate until completely cool, about 2 hours.
10. 10 Make the frosting: Transfer 3/4 of the curd to a separate bowl. Add whipped topping and fold together until well combined. Spread frosting over the cake. Refrigerate until set, at least 2 hours more.
11. 11 Top the poke cake with the remaining lime curd.

By Jennifer Gibe

Ingredients

• ✓ lime juice
• egg
• buttermilk
• vegetable shortening
• salt
• poppy seed
• lime zest
• baking powder
• white sugar
• all-purpose flour
• coconut extract
• confectioners' sugar
• heavy cream
• water
• gelatin
• honey
• blueberry
• strawberry
• mango

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Combine mangoes, strawberries, and blueberries in a large bowl; add honey and lime juice and toss gently. Cover the bowl; refrigerate filling.
3. 3 Sprinkle gelatin over water in a large heat-proof bowl; set aside until blooms, about 5 minutes. Place bowl over a pan of simmering water; stir often until dissolved. Transfer to a small bowl; refrigerate until cool, about 10 minutes.
4. 4 Beat cream in a large bowl with an electric mixer until cream begins to thicken; add confectioners' sugar, coconut extract, and chilled gelatin. Whip until soft peaks form; cover the bowl and refrigerate whipped cream.
5. 5 Whisk flour, sugar, baking powder, lime zest, poppy seeds, and salt in a large bowl; cut in shortening with 2 knives or pastry blender until mixture resembles coarse crumbs. Beat buttermilk and egg together in a small bowl; stir into flour mixture until just moistened. Transfer dough to a floured work surface; knead until it comes together. Roll out to a ½-inch thickness; cut shortcakes with a 3-inch round biscuit cutter. Place on the prepared baking sheet.
6. 6 Bake in the preheated oven until golden, 15 to 18 minutes. Cool slightly; halve each cake horizontally.
7. 7 Spoon fruit filling on bottom halves of each cake. Spoon or pipe whipped cream over fruit; top with remaining biscuit halves.

By larkspur

Ingredients

• ✓ lime juice
• white chocolate chip
• whipped cream topping
• lime zest
• sweetened condensed milk
• cream cheese
• raspberry
• blackberry
• blueberry
• sour cream
• lemon juice
• vegetable oil
• egg
• water
• white cake mix
• white sugar
• graham cracker crumb
• butter
• all-purpose flour
• cooking spray
• butter
• lemon juice
• lemon zest
• egg yolk
• white sugar

Instructions

1. 1 Whisk 3/4 cup sugar, egg yolks, and 1 tablespoon lemon zest together in a saucepan over medium heat. Cook until sugar dissolves and mixture is light in color, about 3 minutes. Stir in 2/3 cup lemon juice and 3 tablespoons butter. Cook, whisking constantly, until lemon curd coats the back of a spoon, about 5 minutes. Remove from heat; cover and let cool.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Coat two 9x13-inch baking pans with cooking spray and dust each with 1 teaspoon flour.
3. 3 Place 1 cup butter in a microwave-safe bowl; heat in the microwave until melted, 2 to 3 minutes. Mix together with graham cracker crumbs and 1/2 cup sugar. Press the crust into the bottom of 1 prepared pan.
4. 4 Bake in the preheated oven until slightly browned, about 10 minutes. Leave oven on.
5. 5 Beat cake mix, water, 3 eggs, vegetable oil, and 2 tablespoons lemon juice together in a bowl using an electric mixer until smooth. Mix in sour cream; fold in blueberries, blackberries, and raspberries. Pour 1/2 the batter on top of the crust; pour the rest into the second prepared pan.
6. 6 Bake the batter-filled pan in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool.
7. 7 Beat cream cheese in a bowl with an electric mixer until fluffy. Beat in condensed milk until smooth and fluffy. Add lime juice and zest; mix well. Fold in whipped topping.
8. 8 Scatter dollops of lemon curd over every few inches of the crusted cake. Spread half the cream cheese mixture over the lemon curd. Flip the second cake onto a cake rack; gently place on top of the cheese layer. Smooth the remaining cream cheese mixture on top.
9. 9 Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle on top of the cake. Cover cake; refrigerate until chocolate and cheese layer are set, about 3 hours.

By Brandi Rose

Ingredients

• ✓ lime juice
• water
• sugar
• watermelon

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

Ingredients

• ✓ lime juice
• cactus fig
• water
• sugar

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

Ingredients

• ✓ lime juice
• watermelon
• tequila
• orange liqueur

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

Ingredients

• ✓ lime juice
• white sugar
• milk
• strawberry
• egg white

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