I have fresh lime recipes - from margaritas to the best key lime pie, key lime cake, key lime cheesecake, key lime shrimp and more.
So go and buy some limes and let's get cooking...
These have the highest acid of all the citrus. Key Limes are used in beverages, pie and juice/zest are added to recipes. The most popular in fresh lime recipes.
This is the dominant lime found in the United States. These limes are also used in beverages, pie and the juice/zest are added to recipes.
Kumquats have a edible rind, they are juicy and slightly tart. They are eaten out of hand and used for salads and preserves.
Limes will keep at room temperature for three to four days, and up to two weeks if refrigerated.
To maximize the amount of juice when squeezing, first roll the
fruit under the palm of your hand on a flat surface to break down the
inner fruit and release the juice. Keeping them at room temperature or
warming a lime in the microwave can also maximize juice output.
When zesting a lime, take care not to scrape off the pith, which is bitter white lining found beneath the colorful rind.
Ready for my fresh lime recipes?
Okay, I'll admit it - this is one of my favorite fresh lime recipes for this famous cocktail - so I am listing it as the first one of my lime recipes.
I like to stop at Abuelo's for the best margarita in my area. (If anyone makes a margarita like Abuelo's, please drop me a line. I love their sangria too.
This is only for one drink, so you probably want to double or triple it...
3 oz good tequila (I use Patron Silver)
2 oz lime juice, freshly squeezed
1 oz simple syrup, see recipe above
1/2 tsp orange liqueur, optional
Fill a shaker with ice and add the tequila, lime juice and simple syrup. Cover and shake until chilled....about 30-45 seconds.
2 cups water
2 cups white sugar
Combine in a small sauce and bring to a boil. Simmer until all sugar is dissolved. Cool, and store in a airtight container.
For the rim of the glass:
zest of lime
2 TBS kosher salt
2 TBS white sugar
Place the salt and sugar in a small blender or food processor and pulse. Pour onto a plate. Rim the glass with a cut piece of lime, and then dip it into the above mixture.
Fill your rimmed glasses with ice and add the margarita. Add a slice of lime to the side of the glass. (Just cut a slice half way through and attach to rim)
EASY KEY LIME PIE
5 TBS homemade unsalted butter, melted
1-1/2 cups graham cracker crumbs
1/2 cup slivered almonds
1-3/4 cup sweetened condensed milk
1/2 cup key lime juice
2 tsp grated lime zest
2 eggs, separated
1/4 tsp cream of tartar
1/4 cup sugar
PREHEAT the oven to 350 degrees.
For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes.
For the filling; in a medium bowl, combine the milk, lime juice, and 1 teaspoon zest; blend in the egg yolks. Pour the filling into the crust.
For the meringue, beat the egg whites with the cream of tartar until soft peaks form.
Gradually beat in the sugar and remaining teaspoon zest until the mixture is stiff.
Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12 to 15 minutes, or until the meringue is golden brown.
More fresh key lime recipes. This Key Lime Cheesecake is out of this world.
KEY LIME CHEESECAKE
5 TBS homemade unsalted butter, melted
2 cups; plus 2 TBS sugar
1 cup graham cracker crumbs
1 envelope unflavored gelatin
3/4 cup key lime juice
4 eggs, at room temperature
2 egg yolks, at room temperature
2 TBS grated key lime zest
1 pound cream cheese, room temperature
2 egg whites, room temperature
2 cups heavy whipping cream, for whipped cream
1 cup simple syrup; (1 cup sugar, 1 cup water heated until sugar dissolves)
2 limes, julienne, and use only the rind of 1 julienne lime
12 sprigs fresh mint
In a mixing bowl, combine the melted butter, 2 tablespoons of the sugar and graham cracker crumbs. Mix well. Press the crust firmly over the bottom of a 9 inch spring form pan. Set aside.
In a saucepan dissolve the gelatin the key lime juice, about 5 minutes. Add 1-1/4 cups of the sugar, eggs, egg yolks and lime zest. Mix well. Over medium heat, cook until the mixture thickens and is pudding like, about 7 to 8 minutes. Remove from the heat.
In the bowl of an electric mixer, fitted with a paddle attachment, beat the cream cheese until smooth. With the mixer running, add the lime mixture slowly and beat until smooth. Remove the mixture and turn into a bowl and cool completely. Cover with plastic wrap and refrigerate until chilled, stirring every 10 minutes.
In a bowl of an electric mixer with a whip attachment, place the egg whites and remaining 1/4 cup of the sugar. Whip on medium high until stiff peaks form. Remove the lime and cheese mixture from the refrigerator. Fold the egg whites into the lime mixture and blend thoroughly.
Pour the mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, about 4 hours.
Remove from the refrigerator. Run a sharp knife along the sides of the pan and remove the spring-form.
Spread the whipped cream evenly over the top of the cake.
For the candied zest: In a saucepan over medium heat, combine the simple syrup and the lime zest. Bring the liquid to a simmer and cook for 3 to 4 minutes. Remove the zest from the liquid and cool on parchment paper. Cut the cake into individual servings. Garnish with candied lime zest and mint sprigs.
This is one of my favorite fresh lime recipes, when you are in a hurry. It's awesome.
KEY LIME CAKE RECIPE FROM SCRATCH
1 (18 1/2 ounce) box lemon cake mix
1 (1/3 ounce) package lime Jell-O gelatin
1-1/2 cups canola oil
1/2 cup fresh orange juice
1/4 cup powdered sugar, sifted
1/2 cup fresh lime juice
2 cups powdered sugar, sifted
1/2 cup homemade unsalted butter, softened
8 ounces cream cheese, softened
1 TBS pure vanilla extract
PREHEAT oven to 350 degrees, and grease/flour three cake pans or a 9x13" pan.
In a mixing bowl, add the cake mix, Jell-O, oil, eggs and orange juice. Beat at medium speed for three minutes. Pour into the prepared cake pans and bake for 25-30 minutes for the cake pans; and 35-40 minutes for the 9x13 pan. When done, set aside.
For the glaze, mix the powdered sugar and fresh lime juice together and stir until well combined. Poke several holes in the warm cake and pour glaze over the warm layers of cake or the cake in the 9x13 pan.
Next mix the icing ingredients together and cream together with a mixer. Frost the cake when it is cooled. You will be begged to make this fresh lime recipe.
I use this fresh lime recipe as an appetizer, but it can be used tossed with some angel hair pasta. I hope you enjoy it as much as we do.
SPICY GARLIC AND LIME SHRIMP
2 TBS homemade unsalted butter
1 clove garlic, pressed
24 fresh large shrimp, peeled (about 1 pound)
3/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp cayenne pepper , or to taste
1/4 tsp dried parsley flakes
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp onion powder
1/8 tsp dried thyme
Make the seasoning blend by combining all of the spices in a small bowl. Set aside.
Preheat a large skillet on medium heat and add butter to the pan. When the butter is melted add the garlic. Immediately add the shrimp. Cut the lime in half and squeeze each half over the shrimp. Sprinkle the shrimp with the seasonings.
Saute the shrimp for 5 to 8 minutes or until they begin to brown. Be sure to turn them over half way through the cooking time.
I have more than just fresh lime recipes. Check all of the fresh fruit recipes at the link below.