Key Lime
Key Lime Bars
This recipe is based on the famous Key lime pie from Joe’s Stone Crab restaurant in Miami Beach. If you can’t find Key limes, use fresh juice from regular limes. The bars are best garnished with whipped cream and lime immediately before serving.
Key Lime Pie
Key limes from Florida make their way up north to our markets only every once in awhile. So we use regular limes. The real key is not to overbake the filling so it stays creamy.
Key Lime-Coconut Cream Cake
When I brought this cake to a last-minute dinner, my hosts, Mary and Marshall Cunningham, loved it so much they begged me to take the remainder home. “Don’t leave it here,” they pleaded. “We’ll eat it. We’ll probably eat it for breakfast.” A simple vanilla cake with a layer of tart Key lime curd and a blanket of lightly sweetened whipped cream, Mary dubbed it “the perfect cake for spring or summer.”
Key Lime Parfait
I had never seen a key lime when I was growing up; I thought the juice was something that just came in bottles. Once I discovered the real fruit, though, I wanted to do something with it. So here’s a fresh, brightly flavored version of key lime pie, with a crisp graham cracker sablé standing in for the usual soggy crust. The sauce would also be great over sliced fresh apricots or nectarines. A scale is a must for making this dessert. And you’ll need ten 2 x 2-inch ring molds.
Key Lime Pudding Cakes
Pudding cakes are little culinary marvels. Take what is basically a thin cake batter, fold in whipped egg whites, put the batter into a baking dish (or several ramekins as I do here), and voilà! As it bakes, the batter separates and forms a sponge cake on the top with a thick, kind of custardy pudding on the bottom. Lemon pudding cakes are common in the South, but I've swapped lemon for Key lime juice.
To coat the insides of the ramekins with sugar, grease them with nonstick cooking spray or butter, put 1 tablespoon sugar in one, and then tilt and turn it around, tapping to coat all the inside surfaces. Tap the excess sugar into the next ramekin and repeat the process until all are dusted, adding more sugar as needed.
By Emily Luchetti and Lisa Weiss
Key Lime with Graham Cracker Gelato
Tangy, tart, and refreshing, with a bit of graham cracker crunch—just like the pie.
One of Ciao Bella's most popular recent flavor creations, this started as a seasonal offering for our chef customers and became wildly successful in our gelaterie. The popularity of Key Lime with Graham Cracker Gelato was a bit of a surprise because its flavor is decidedly tart, while Americans tend to have sweeter palates. There's always a fine line between creating what chefs appreciate and what customers will like, but in this case everyone was happy. This flavor is so popular that in less than a year it became our number-one retail gelato flavor in New York City.
One of Ciao Bella's most popular recent flavor creations, this started as a seasonal offering for our chef customers and became wildly successful in our gelaterie. The popularity of Key Lime with Graham Cracker Gelato was a bit of a surprise because its flavor is decidedly tart, while Americans tend to have sweeter palates. There's always a fine line between creating what chefs appreciate and what customers will like, but in this case everyone was happy. This flavor is so popular that in less than a year it became our number-one retail gelato flavor in New York City.
By F. W. Pearce and Danilo Zecchin
Key Lime Meringue Tart
Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs to chill for at least an hour before serving.
By Karen DeMasco
Key Lime Pie
An almond-spiked crust and twice the amount of filling you'd find in most Key lime pies are the secret here.
Key Lime Coconut Cake
By Melissa Roberts
Key Lime Mousse
By Melissa Roberts
Chicken Key Lime Curry
By Melissa Roberts
Key Lime Margaritas
By Melissa Roberts
Key Lime Cheesecake
Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard.
By Jeanne Thiel Kelley
Key Lime Pie with Passion Fruit Coulis and Huckleberry Compote
By Hedy Goldsmith
Key Lime Cheesecake with Tropical Dried-Fruit Chutney
By Allen Susser
Spiced Mango-Mojito Sauce
By Allen Susser