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Ingredients

• ✓ key lime zest
• shortbread cookie
• butter
• lime zest
• cream cheese
• white sugar
• egg
• key lime juice
• vanilla extract
• black raspberry preserves

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

Ingredients

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

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

Ingredients

• ✓ key lime zest
• ✓ key lime zest
• all-purpose flour
• baking powder
• salt
• sugar
• coconut oil
• key lime juice
• vanilla extract
• egg
• milk
• cream cheese
• coconut oil
• key lime juice
• confectioners sugar
• coconut

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

Ingredients

• ✓ key lime zest
• ✓ key lime zest
• vanilla extract
• powdered sugar
• heavy cream
• milk
• vanilla extract
• powdered sugar
• butter
• key lime juice
• blackberry
• egg
• key lime juice
• butter
• sugar
• lime juice
• buttermilk
• egg
• butter
• white sugar
• salt
• baking soda
• baking powder
• all-purpose flour

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

Ingredients

• ✓ key lime zest
• vanilla wafer crumb
• butter
• sweetened condensed milk
• key lime juice
• egg yolk
• vanilla extract
• rhubarb
• strawberry
• sugar
• water
• fruit pectin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine crumbs and butter in a bowl until evenly moistened; press into the bottom and up the sides of a 10-inch pie plate.
3. 3 Beat sweetened condensed milk, Key lime zest, Key lime juice, egg yolks, and vanilla extract in a bowl with an electric mixer until smooth; pour filling into prepared crust.
4. 4 Bake in the preheated oven until center is slightly jiggly, about 15 minutes. Cool for 10 minutes; refrigerate.
5. 5 Combine rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat; boil, stirring often, until rhubarb and berries break down and glaze begins to thicken and resemble jam, about 20 minutes. Cool until lukewarm; glaze will thicken as it cools.
6. 6 Spread glaze over pie; refrigerate until chilled before serving, at least 8 hours for the best texture.

By Diamonds_Nine

Ingredients

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

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

• ✓ key lime zest
• cooking spray
• cream cheese
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• white chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets with cooking spray or line with silicone baking liners.
2. 2 Combine cream cheese, butter, brown sugar, and white sugar in a mixing bowl. Beat with an electric mixer until light and fluffy. Beat in egg and vanilla extract until smooth. Slowly beat in flour, baking powder, and salt. Fold in white chocolate chips and lime zest.
3. 3 Drop teaspoonfuls of cookie dough onto the prepared cookie sheets, leaving about 1 inch between each cookie.
4. 4 Bake in the preheated oven until cookies are set and lightly browned around the edges, 10 to 14 minutes.

By Cruguru