Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ lime
• butter
• sugar
• egg
• cornmeal
• all-purpose flour
• baking soda
• coconut
• salt
• rum

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease several baking sheets, or line with parchment paper.
2. 2 Beat the butter and sugar together in a bowl until the mixture is soft and creamy. Beat in the egg until well blended. Stir in the cornmeal about 1/4 cup at a time, stirring to blend well after each addition, then stir in the flour, baking soda, lime zest, coconut, salt, and rum until the mixture forms a soft dough. Drop by rounded teaspoons onto the prepared baking sheets about 2 inches apart.
3. 3 Bake in the preheated oven until the edges just turn golden, 8 to 12 minutes, and allow cookies to cool on the baking sheets before removing. Cookies are very fragile when warm.

By Milly Suazo-Martinez

Ingredients

• ✓ lime
• apple
• water
• white sugar
• cinnamon
• all-purpose flour
• white sugar
• rolled oat
• rolled oat
• cinnamon
• salt
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine apples, water, lime juice, and 1 1/2 teaspoons white sugar in a pot over medium heat. Stir until well combined. Add 1 teaspoon cinnamon and cook over medium-low heat, stirring occasionally, until apples are softened and water has evaporated, 15 to 20 minutes.
3. 3 Combine flour, 1/3 cup white sugar, 1/4 cup plus 2 tablespoons oats, 1 teaspoon cinnamon, and salt in a bowl. Mix in butter until crumbles form.
4. 4 Pour apple filling into a 9-inch baking dish. Sprinkle crumble mixture over the top.
5. 5 Bake in the preheated oven until the top is golden brown, about 25 minutes.

By Zainab Mahmood

Ingredients

• ✓ lime
• graham cracker crumb
• sugar
• butter
• egg
• key lime juice
• sweetened condensed milk
• salt
• cream of tartar
• heavy cream

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
2. 2 Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
3. 3 To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
4. 4 Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.

By irenedee

Ingredients

• ✓ lime
• sugar
• water
• lime juice
• 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
• graham cracker crumb
• butter
• cream cheese
• granulated sugar
• lemon zest
• lemon juice
• vanilla extract
• flour
• egg
• whipping cream
• icing sugar

Instructions

1. 1 HEAT oven to 350 degrees F.
2. 2 MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
3. 3 BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
4. 4 BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5. 5 BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.

By PHILADELPHIA Cream Cheese