Make sure the whipped topping has been completely softened and is no longer frozen.
In a large bowl, whisk together the key lime juice, water, and pudding mix until blended and smooth.
Incorporate the whipped topping into the key lime pudding mixture until thoroughly blended.
Use as desired; keep refrigerated.
Beat egg yolks with food coloring.
Then mix in sweetened condensed milk.
Then mix in key lime juice and zest.
Pour into graham cracker crust and bake at 325 for about 20 minutes (check after about 13 minutes) or center is jiggly when shaken slightly, or when knife inserted in center leaves mark.
Chill in freezer for 10-15 minutes.
Combine the milk, whipped topping and Key lime juice.
Pour mixture into pie crust.
Refrigerate 1 hour.
stirring occasionally. Gradually stir the lime juice and zest into the
ntil creamy. Mix in the lime juice and zest.
In
Preheat oven to 350\u00b0.
Spray bundt pan with cooking spray.
Combine cake mix, lemon pudding, eggs, water, lime juice and oil; beat two minutes at medium speed of an electric mixer, stirring down sides occasionally.
Pour batter into prepared bundt pan; bake in preheated oven as directed on box.
Cool cake in pan for ten minutes, remove from pan.
When cool, drizzle with glaze.
For Glaze: combine powdered sugar and 1/4 cup Key Lime juice in mixer bowl; blend thoroughly.
Place tart shells on a baking sheet and bake at 325\u00b0 for about 6 minutes.
Meanwhile, Whisk together the eggs, sugar, flour, key lime juice, zest, and salt. Spoon or ladle filling into the partially baked shells.
Bake until custard is set, about 25 to 30 minutes.
Cool completely or serve slightly warm with ice cream or whipped cream.
A few ripe blackberries or strawberries make a pretty garnish for this dessert.
These tarts may be frozen.
Enjoy! ;).
In a large bowl, combine cream cheese, sweetened condensed milk and whipped topping.
Stir in the lime juice until well blended.
Immediately pour filling into pie shell.
Chill for at least 2 hours.
Garnish with key lime zest.
tir together condensed milk and key lime juice in a separate bowl
n 2 tablespoons rum, key lime zest, 2 teaspoons key lime juice, vanilla extract
il, 5 tablespoons Key lime juice, and 1 tablespoon Key lime zest into cake
Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
auce.
Serve hot, with Key Lime Mustard Sauce.
uter green peel from enough key limes to yield 1/2
ith ice, add the vodka, key lime juice, and simple syrup. Top
tablespoons rum, 2 teaspoons Key lime juice, Key lime zest, and vanilla extract
Preheat the oven to 350 degrees F.
For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes.
In a medium bowl, combine the milk, lime juice, and zest; blend in the egg yolks. Pour the filling into the crust. Bake for 12 to 15 minutes, or until set.
Rub the rim of a rocks or margarita glass with lime wedge, then dip in coarse salt.
Combine Key lime juice and remaining ingredients in an ice-filled shaker. Shake vigorously and pour into prepared glass.
In large bowl, beat milk and lime juice on high speed with an electric mixer until smooth and thickened.\tFold in whipped topping, spoon mixture into pie crust.
Cover and refrigerate about one hour or until set.
Garnish with lime peel.
Add 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and