lime desserts

These boozy bars from Delish.com are lemon bar's sassy cousin.

Margarita Bars

c. Crushed Pretzels

c. unsalted butter, melted

sugar

eggs

c. sugar

lime

c. lime juice

tbsp. tequila

c. all-purpose flour

Powdered sugar,

Lime wedges,

Salt,

Preheat oven to 350° and line a 9”-x-9” baking dish with parchment paper.

Make the crust: In a large bowl, mix together crushed pretzels, butter and sugar. Press into your prepared baking dish and bake for 10 minutes. Place on a baking rack to cool while you make your filling.

Make filling: In a large bowl, whisk together eggs, sugar, zest, lime juice, tequila and flour. Pour over crust and bake until the filling is set, 33 to 35 minutes.

Let cool, then slice and dust with powdered sugar. Top with limes wedges dipped in salt for garnish.

Do you need to store these in the refrigerator?

https://streaming.hearstdigitalstudios.com/4774ba0f-12fc-4f78-b1ea-853f363f07c8/video_rover_16x9_1080p_hd_1565362515_10913.mp4

Margarita Fans! This Dessert Is For You

c. crushed pretzels

I ended up with more of a pretzel upside down cake after the crust lifted, would've been good otherwise

https://streaming.hearstdigitalstudios.com/0956c437-d512-4661-a7b3-af042d44e3d4/video_rover_16x9_1080p_hd_1591387329_43206.mp4

Creamy, citrusy, and with a perfectly crisp graham cracker crust, key lime pie is one of Ricardo’s all-time favourite treats. We pushed our pie-making skills to the max (try 12 different versions!) to create the ultimate recipe.

Key Lime Pie (The Best)

(175 g) graham cracker crumbs

(75 g) butter, melted

tbsp sugar

salt

cornstarch

(180 ml) juice

(60 ml) sour cream

lime zest,

1 (300 ml) sweetened condensed milk

(250 ml) 35% cream

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

With the rack in the middle position, preheat the oven to 350°F (180°C).


In a bowl, combine all of the ingredients. Press the crust into the bottom and up the sides of a 9-inch (23 cm) glass pie dish. Bake for 15 minutes. Let cool.


Crust

In a bowl, combine the cornstarch and lime juice. Add the remaining ingredients and whisk until smooth. Pour into the cooled pie crust.


Bake for 30 minutes or until the sides of the lime filling are set, but the centre still jiggles slightly.


Cover with plastic wrap directly on the surface of the pie. Let cool on a wire rack. Refrigerate for 4 hours or until the filling has completely set and chilled.

Lime Cream

In a bowl, beat the cream and sugar with an electric mixer until stiff peaks form. Transfer to a pastry bag fitted with a star tip. Garnish the pie with lime zest and rosettes of whipped cream.

Whipped Cream

Délicieuse! Elle goûte comme celle qu'on avait mangé aux Keys! J'ai remplacé la crème sûre par du yogourt grec et c'était très bon!

Dans mon commentaire précédent, j'ai oublié d'écrire qu'il n'est pas nécessaire de coller une pellicule plastique sur la tarte à la sortie du four. J'ai sorti la tarte, je l'ai laissé refroidir une heure sur une grille (sans pellicule plastique), puis je l'ai mise au frigo pour la nuit (avec une pellicule plastique dessus). Le lendemain, j'ai mis la chantilly (crème fouettée). Ma tarte était parfaite; la texture était bonne, même à la surface.

Délicieuse! Nous avons tous adoré, même les enfants! Chapelure Graham : j'ai passé des biscuits Graham au robot. Comme je n'avais pas envie de presser des limes, j'ai triché avec du jus en bouteille. J'ai utilisé du zeste de citron plutôt que de lime parce que c'était ce que j'avais sous la main, et j'en ai réellement mis 1 c. à soupe. Je n'ai pas mis toute la Chantilly. C'était parfait! J'ai testé : ça se congèle, même avec la Chantilly (texture bonne après décongélation).

Si je fais la recette en petites portions individuelles, grosseur moule à muffin, quel serait le temps de cuisson?
Merci! Esther

Quel est le % de gras de la crème sure utilisée? 5%? 14% ?

Vraiment excellente! Facile à faire. Vraiment la meilleure. Bravo pour vos recettes toujours délicieuses. ⭐️⭐️⭐️⭐️⭐️

Petit défi !!! Pour offrir cette tarte à des invités intolérants au lactose, qu’elle est ma solution pour le lait condensé sucré ??
Merci beaucoup de votre aide :)

J aimerais savoir si je peux congeler la tarte pour la servir qu'une semaine plus tard? Merci

Vraiment délicieuse.  Meilleure que celle dégustée aux Keys…fait à plusieurs reprises et toujours un succès assuré. Merci!

https://cdn.jwplayer.com/v2/media/fMB74cbd

Measuring Butter

Lime curd is a great-tasting variation of the traditional lemon curd. Made with fresh-squeezed lime juice and lime zest this lime curd recipe is creamy, thick, and tart.  With just 5 ingredients and less than 30 minutes of hands-on time, it&#039;s an easy and delicious dessert to make

How to Make Homemade Lime Curd, Step by Step

lime juice

(200 grams) granulated sugar

(100 grams) eggs

(85 grams) unsalted butter (room temperature (65-68°F))

lime zest

Place a strainer over a large bowl, near the stove.  Use a 2 or 3-quart non-reactive saucepan for this dessert.

Place the eggs yolks, whole eggs and sugar in the saucepan and whisk until it is well blended. Stir in the lime juice, and salt.

Cook the mixture over medium heat, whisking constantly until the mixture is thickened and is 185 degrees F. It should coat the back of wooden spoon and leave a visible trail when you run your finger through it. When the mixture has thickened and reached temperature remove the saucepan from heat and whisk in the butter 1 tablespoon at a time.

Pour the lime curd into the strainer and press it through the strainer with a spatula.  Zest the lime directly into the curd and gently stir the zest into the warm curd.

Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill for at least 2 hours.

Refrigerate: The lime curd can be refrigerated in an airtight container for up to 2 weeks.Freezer: The curd can be frozen for up to a year. Place the lime curd in an airtight freezer-safe container.  When ready to use the curd, let it thaw in the refrigerator for 24 hours before using it.

Storage

Just made and it's so good. I did sub out the butter because one of my housemates can't do dairy and I remembered that olive oil citrus cakes really let the citrus flavor shine in a way that butter doesn't, so I used olive oil instead and it's so bright and delicious.

Top 4 lime desserts recipes from across the web

The most viewed lime desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Margarita Bars

Margarita Bars

Key Lime Pie (The Best)

How to Make Homemade Lime Curd, Ste...

Top 4 lime desserts recipes from across the web

The most viewed lime desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Margarita Bars

Margarita Bars

Key Lime Pie (The Best)

How to Make Homemade Lime Curd, Ste...

The most viewed lime desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine