ork dough, and press onto tart pan with removable bottom. Bring
ectangular 13 x 4-inch tart pan with removable bottom.
Gradually whisk in lemon and lime juices, then lemon peel.
nto a 9\" removable bottom tart pan or 9\" pie plate
irmly and evenly into the tart pan. Press the pastry in
10 1/2-inch tart pan with removable bottom (or
nd sides of 9 inch tart pan.
For filling:
egrees C).
Zest 1 lime, then juice all 4 limes
Spray 10-inch tart pan with removable bottom with
ntil combined.
Beat in lime juice and egg.
Beat
our contents into an 11\" tart pan and press to form
prinkle with 1 tablespoon fresh lime juice. Salt and fresh ground
Preheat oven to 350\u00b0.
Lightly grease a 9 x 5 x 3-inch loaf pan.
Using a large bowl and electric mixer, cream together butter and sugar.
Beat in eggs, one at a time.
Using a large sifter, combine cake flour, baking powder and salt.
Sift into butter mixture.
Add milk and beat at low speed until just combined, scraping sides of bowl frequently.
Fold nuts, lime juice and lime rind into batter.
Combine milk, lime rind and juice in large bowl. Fold in whipped topping and food coloring, blending well. Spoon into crust and chill 2 to 3 hours. Garnish with lime slices, if desired.
Simple syrup:
Start with the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.
Mojito:
Pour lime juice and simple syrup into a tall glass.
Add mint leaves and muddle it together.
Add rum and muddle a little more.
Add ice and a splash of soda.
Serve garnished with fresh mint leaves and a slice of lime.
Whip the heavy cream in a blender until a whipped cream consistency.
Add the condensed milk, lime juice, grated lime peel and half of the whipped cream into the blender. Blend until smooth.
Pour the contents of the blender into the pie shell, then gently stir in the remaining whipped cream.
Put it in the freezer for about 30 minutes or the fridge for an hour.
Enjoy!
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
Add in the cilantro and fluff rice with a fork.
Combine milk, lime rind and juice in a large bowl. Fold in whipped topping and food coloring, blending well. Spoon into crust and chill 2 to 3 hours.
Preheat oven to 350.
Squeeze juice of halved lime(s) all over chicken.
Sprinkle liberally inside and out with basil.
Put 1 or 2 lime halves into cavity.
Cook approximately 30 minutes per pound, or until done.
Spoon juice over.
Mix together condensed milk, lime concentrate and Cool Whip. Add a little yellow or green food coloring, if desired.
Pour into pie shell.\tRefrigerate.
Serve garnished with mint leaves and a strawberry.