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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

Juniper Lime Gin and Tonic
Drink American

Juniper Lime Gin and Tonic

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Stir ice cubes in a glass and drain any water that accumulates. Add gin and juniper berries.
  2. 2 Twist lime peel to release lime essence into the glass. Add tonic water and stir. Garnish with lime peel.

By Epicureo

Cool Lime Pie
Dessert

Cool Lime Pie

4.5

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 To Make Crust: In a medium bowl, combine pretzels, sugar and butter. Press into a lightly greased 9 inch pie pan.
  3. 3 Bake in preheated oven for 5 minutes. Let cool completely.
  4. 4 To Make Filling: In a large bowl, combine limeade and condensed milk. Whisk in pudding mix. Allow mixture to set for 5 minutes. Stir in lime peel, then fold in whipped topping. Stir in green food coloring if desired.
  5. 5 Pour mixture into cooled pie crust. Cover and refrigerate for at least 2 hours before serving.

By Mary

Lime Bars
Dessert

Lime Bars

4.3

Prep
25 min
Cook
35 min
Total
180 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12x15-inch baking dish.
  2. 2 Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish.
  3. 3 Bake crust in the preheated oven for 10 minutes.
  4. 4 Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder, and food coloring in a bowl; pour over the crust.
  5. 5 Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly.
  6. 6 Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before serving.

By Jeanne16

Japanese Egg Yolk Sauce
Pantry Japanese

Japanese Egg Yolk Sauce

3.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Beat egg yolks and lemon juice in a medium bowl with a wooden spoon. Beat in vegetable oil, a few drops at a time, beating well after each addition, until the mixture begins to emulsify. When all oil has been incorporated, stir in miso, orange zest, pepper, and salt.

By SLPAULSON

Arroz con Leche
Dessert Latin American

Arroz con Leche

4.4

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
  2. 2 While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
  3. 3 After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
  4. 4 If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.

By gator10

Classic Key Lime Pie
Dessert American

Classic Key Lime Pie

4.7

Prep
30 min
Cook
10 min
Total
100 min

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