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Watermelon Salad with Grapes and Citrus
Lunch American

Watermelon Salad with Grapes and Citrus

4.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine watermelon and red grapes in a large bowl; toss in lemon zest and lime zest until evenly dispersed. Cover the bowl with plastic wrap; chill in the refrigerator, about 1 hour.

By Joeitalian

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

Key Lime Pie
Dessert American

Key Lime Pie

4.8

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.
  3. 3 Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.
  4. 4 Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.
  5. 5 Serve and enjoy!

By ANNRICHARDSON

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

Easy Key Lime Pie II
Dessert American

Easy Key Lime Pie II

4.5

Prep
Cook
Total

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

Margarita Grilled Corn on the Cob
Dinner American

Margarita Grilled Corn on the Cob

4.1

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Peel back corn husks, leaving them attached at bottoms of ears; remove and discard silk strings around kernels. Return husks around ears; soak in a bowl of lukewarm water, about 1 hour.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Combine salt and lime zest in a small bowl; set aside.
  4. 4 Remove corn from water; peel back husks, keeping them attached. Pat corn dry using paper towels, leaving husks wet. Brush corn with melted butter; sprinkle lime salt and chili powder over entire surface of each ear.
  5. 5 Cook on the preheated grill, turning occasionally, until tender, about 25 minutes.

By Janine

Mojito Sorbet
Dessert American

Mojito Sorbet

4.6

Prep
10 min
Cook
5 min
Total
75 min

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

Baked Delicata Squash with Lime Butter
Dinner American

Baked Delicata Squash with Lime Butter

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place squash, skin-side up, into a large baking dish. Fill the dish with 1/4 inch water.
  2. 2 Bake in the preheated oven until squash pierces easily with a fork, about 30 minutes.
  3. 3 When the squash is almost finished, blend butter with lime juice and chili powder in a small bowl. Mix in lime zest, salt, and pepper.
  4. 4 Remove squash from the oven, flip, and spoon butter mixture into the cavities. Serve immediately.

By Dave McIntyre

Lime-Marinated Mahi Mahi
Dinner American

Lime-Marinated Mahi Mahi

4.5

Prep
10 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Whisk olive oil, lime juice, garlic, cayenne pepper, lime zest, black pepper, and salt together in a bowl. Add mahi mahi fillets and turn to coat. Let marinate for at least 15 minutes.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Remove mahi mahi from marinade and shake off excess. Discard remaining marinade.
  4. 4 Cook mahi mahi on the preheated grill until fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side. Garnish with the twists of lime zest to serve.

By ErikaTC

Asparagus with Lime and Ginger
Side Dish American

Asparagus with Lime and Ginger

4.3

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter.
  2. 2 Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus.

By TerryWilson

Key Lime Cheesecake
Dessert American

Key Lime Cheesecake

4.8

Prep
20 min
Cook
55 min
Total
585 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine graham cracker crumbs with butter. Press into the bottom and partially up the sides of a 9-inch springform pan; refrigerate while you prepare the filling.
  3. 3 Preheat the oven to 300 degrees F (150 degrees C). Fill a shallow pan half full of hot water and place on the lower rack to minimize cracking.
  4. 4 To make the filling: Beat cream cheese, sugar, lime zest, and cornstarch in a large bowl with an electric mixer until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add Key lime juice with mixer on low.
  5. 5 Finish mixing by hand. Do not overbeat, or the cake will crack during baking. Pour batter into the prepared crust.
  6. 6 Bake in the preheated oven for 55 to 65 minutes, or until set. Turn the oven off, and let cheesecake stand in the oven for 30 minutes with the door open at least 4 inches. Remove from oven.
  7. 7 Refrigerate cheesecake 8 hours to overnight, and up to 3 days.

By BLUEKAT76

Florida Key Lime Pie
Dessert American

Florida Key Lime Pie

4.4

Prep
Cook
Total

Instructions

  1. 1 To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly.
  2. 2 To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours.
  3. 3 Before serving, discard liquid that has drained from topping. Spread topping over pie.

By Marion McWhorter

'But Why Is The Rum Gone?' Grilled Shrimp
Dinner American

'But Why Is The Rum Gone?' Grilled Shrimp

4.8

Prep
20 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Combine mint leaves, sugar, and shallot in a bowl; pound with a spoon to crush coarsely. Whisk rum and 1/4 cup lime juice into mint mixture to make a marinade. Stir lime zest into the marinade; season with salt and black pepper.
  2. 2 Pour marinade into a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature 15 to 20 minutes.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Remove shrimp from marinade and thread onto 6 bamboo or metal skewers, all facing the same way. Discard marinade.
  5. 5 Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 5 minutes. Drizzle 2 tablespoons fresh lime juice over the skewers to serve.

By Sarah

Easy Mango Cake
Dessert American

Easy Mango Cake

4.5

Prep
15 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
  2. 2 Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.
  3. 3 Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.
  5. 5 For the glaze: Combine melted butter, lime juice, rum, and about 1 tablespoon reserved juice from mango in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.

By SIOBANM

No Bake Lime Mousse Torte
Dessert American

No Bake Lime Mousse Torte

4.7

Prep
45 min
Cook
Total
525 min

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

Phoenician's Key Lime Pie
Dessert American

Phoenician's Key Lime Pie

4.9

Prep
20 min
Cook
25 min
Total
525 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 To make the crust: Pulse almonds in a food processor until finely ground, then pour into a medium bowl. Add graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until evenly moistened. Press into a 9-inch pie plate.
  3. 3 Bake in the preheated oven until crust is golden brown, 10 to 13 minutes.
  4. 4 While crust is baking, make the filling: Beat condensed milk, cream, egg yolks, and lime zest in a large bowl until well combined. Whisk in lime juice, a little at a time, to thicken custard. Pour custard into pie crust.
  5. 5 Bake until custard is set, about 15 minutes. Cool to room temperature on a wire rack, then cover loosely with plastic wrap and chill in the refrigerator for 8 hours to overnight.

By Arlette Therese Abdallah

Swirled Citrus Butter Cookies
Dessert American

Swirled Citrus Butter Cookies

3.0

Prep
25 min
Cook
10 min
Total
125 min

Instructions

  1. 1 Stir together butter, sugar, vanilla, and salt in a large bowl. Mix with an electric mixer at low speed until ingredients start to combine, about 30 seconds. Continue beating at medium speed until mixture is fluffy, light in color, and clings to sides of the bowl. Scrape down sides of bowl.
  2. 2 Add egg white and mix until well incorporated. Add flour and continue mixing at low speed until most of the flour is incorporated, about 30 seconds. Increase speed to medium until dough comes together.
  3. 3 Divide dough into 2 bowls. Mix lime zest and matcha powder into 1 dough portion for the green dough, and lemon zest and turmeric to other dough portion for yellow dough.
  4. 4 Gather dough portions into individual balls and wrap in plastic wrap. Chill until easy to handle, about 1 hour.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  6. 6 Divide each dough portion into 16 pieces. Roll each piece into a 5-inch rope. Twist a green and yellow rope together, then coil into a spiral, tucking ends under and pressing to seal. Transfer to the prepared baking sheet. Repeat rolling, twisting, and spiraling with remaining dough. Arrange cookies on the baking sheet, spacing them about 1 inch apart. Sprinkle cookies with sparkling sugar.
  7. 7 Bake until cookies are lightly browned around the edges, about 10 minutes. Cool on the baking sheets 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container up to 3 days at room temperature or freeze up to 3 months.

By Irvin Lin

Key Lime and Raspberry Pies in Jars
Dessert American

Key Lime and Raspberry Pies in Jars

4.5

Prep
20 min
Cook
25 min
Total
45 min

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

Maple Soy Glazed Salmon
Dinner American

Maple Soy Glazed Salmon

4.5

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Soak the cedar plank in water for 2 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate. Place the cedar plank across the grate of the grill as it preheats.
  3. 3 Season salmon fillet with salt and pepper and place onto the hot cedar plank skin-side down. Close the grill lid and whisk together maple syrup, soy sauce, butter, lime juice, and zest in a small bowl until glaze is well combined. Baste salmon with glaze and continue cooking until salmon flakes easily with a fork, about 10 minutes total. Serve salmon garnished with chives and lemon wedges.

By Alli

Tropical Coconut Quinoa Pudding
Dessert American

Tropical Coconut Quinoa Pudding

4.3

Prep
10 min
Cook
20 min
Total
90 min

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®

Spicy Fish Tacos with Fresh Lime Sauce
Dinner American

Spicy Fish Tacos with Fresh Lime Sauce

4.2

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Season tilapia fillets with taco seasoning.
  2. 2 Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces.
  3. 3 Preheat oven to 325 degrees F (165 degrees C).
  4. 4 Heat taco shells in preheated oven until crisp, about 5 minutes.
  5. 5 Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix, cilantro, and jalapeno; let stand 5 minutes.
  6. 6 Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.

By irvinetustin

Summer Salad with Grilled Corn and Cherry Tomatoes
Dinner American

Summer Salad with Grilled Corn and Cherry Tomatoes

4.8

Prep
25 min
Cook
25 min
Total
170 min

Instructions

  1. 1 Trim corn husks of any long hanging parts and excess silk. Place in a large bowl covered with water; soak for 1 hour.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Cook corn on the preheated grill, flipping a ¼ turn, about every 6 minutes, until all sides have been grilled, about 24 minutes. Cool corn enough until easy to handle.
  4. 4 Remove husks; cut kernels off cobs into a bowl. Add cherry tomatoes, bell pepper, onion, and basil to corn.
  5. 5 Whisk olive oil, vinegar, lime juice, salt, garlic, lime zest, and black pepper together in a small bowl until well blended; pour over corn salad and toss to coat. Cover the bowl with plastic wrap; refrigerate at least 1 hour.

By onejedi

Sweet Potato Waffles
Breakfast American

Sweet Potato Waffles

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Pierce a sweet potato with a fork and place in a microwave-safe bowl; heat in microwave until tender, 5 to 10 minutes. Cool and measure out 3/4 cup sweet potato, reserving the rest for another use.
  2. 2 Preheat a waffle iron according to manufacturer's instructions.
  3. 3 Combine flour, baking powder, cinnamon, and salt together in a large bowl.
  4. 4 Mix sweet potato, eggs, melted butter, brown sugar, lime juice, vanilla extract, and grated lime zest together in a bowl. Pour sweet potato mixture into the flour mixture; stir until batter is smooth.
  5. 5 Spoon batter into the waffle iron and cook according to manufacturer's instructions until golden brown, about 5 minutes. Repeat with remaining batter.

By DannyBoy

Spicy Sweet Potato Soup
Soup American

Spicy Sweet Potato Soup

4.6

Prep
Cook
Total

Instructions

  1. 1 In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
  2. 2 Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
  3. 3 Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
  4. 4 Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.

By Sarbek

Vietnamese Beef and Red Cabbage Bowl
Dinner American

Vietnamese Beef and Red Cabbage Bowl

4.4

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Cut cabbage in half on a flat work surface. Remove core and most of the interior leaves from one cabbage ½ to act as a bowl. Thinly slice other cabbage ½. Finely chop ½ red onion; thinly slice remaining ½.
  2. 2 Heat 1 tablespoon canola oil in a large skillet over medium heat. Add ground beef, chopped onion, Fresno chile, paprika, and salt; cook and stir occasionally to break beef up until browned and crumbly, 5 to 7 minutes.
  3. 3 Whisk remaining 2 tablespoons oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl; stir into beef mixture until thoroughly combined.
  4. 4 Transfer beef mixture to cabbage bowl; top with sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.

By Sahara B