ectangular 13 x 4-inch tart pan with removable bottom.
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:
Spray 10-inch tart pan with removable bottom with
egrees C).
Zest 1 lime, then juice all 4 limes
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.
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.
Cream the sugar and butter, add the well beaten eggs and the lime juice, then the flour and baking powder.
Pour into greased and floured 8\" square cake pan and bake at 350 degrees for 25 minutes, or until straw stuck into center comes out clean. Sprinkle chopped peanuts on top for garnish if you like.
ndies evenly on top of tart. Prop Caramelized Sugar Spirals
-inch-square false-bottom tart pan, making sure that the
br>Grease 9-inch round tart pan with removable bottom. Roll
whisk together eggs, sugar, lime zest and lime juice. Add to saucepan
ven to 350\u00b0F. Line tart shell with parchment paper and