irmly and evenly into the tart pan. Press the pastry in
our contents into an 11\" tart pan and press to form
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.
Lightly coat a 9-inch tart tin plate with nonstick vegetable
nto a 9\" removable bottom tart pan or 9\" pie plate
ix until smooth.
Add key lime juice, mix well.
Taste
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! ;).
Cup of Key Lime juice makes a very tart cheesecake. If you
This is an authentic Key Lime Pie with native Key limes.
Note the creamy yellow inside.
Key Lime Pie is world famous for a just right tart taste.
stirring occasionally. Gradually stir the lime juice and zest into the
condensed milk, egg yolks and lime juice to combine.
In
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.
owl and slowly add the key lime juice.
Mix until creamy
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.
bowl.
SQUEEZE fresh Key lime juice, removing seeds; measure 2
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
gave nectar, grape seed oil, key lime juice plus the zest, either
auce.
Serve hot, with Key Lime Mustard Sauce.