KEY LIME ZEST RECIPES
KEY LIME CHEESECAKE I RECIPE | ALLRECIPES
My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!
Provided by BLUEKAT76
Categories Desserts Cakes Cheesecake Recipes
Yield 1 - 9 inch cheesecake
Number Of Ingredients 8
Steps:
- Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
- In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
- Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
- Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.
Nutrition Facts : Calories 381.9 calories, CarbohydrateContent 28.2 g, CholesterolContent 124.1 mg, FatContent 27.8 g, FiberContent 0.4 g, ProteinContent 6.7 g, SaturatedFatContent 16.7 g, SodiumContent 290.1 mg, SugarContent 20.4 g
KEY LIME SHORTBREAD COOKIES RECIPE | LAND O’LAKES
Tender, tangy key lime cookies that will absolutely melt in your mouth. Slice-and-bake makes them extra easy!
Provided by Land O'Lakes
Categories Slice and Bake Sugar Cookie Lime Sweet Baking Fruit Dessert Cookie Dessert Cookie Dessert
Total Time 0 minutes
Prep Time 20 minutes
Yield 80 cookies
Number Of Ingredients 13
Steps:
- Combine flour, powdered sugar and cornstarch in bowl. Set aside.
- Beat butter in large bowl at medium speed until creamy. Add flour mixture and all remaining cookie ingredients; beat at low speed until dough forms.
- Shape dough into 2 (10-inch) logs on lightly floured surface. Wrap each in plastic food wrap; refrigerate 2 hours or until firm.
- Heat oven to 350°F.
- Reshape logs, if necessary. Cut into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 10-11 minutes or until edges are lightly browned. Cool 5-10 minutes on cookie sheet; remove to cooling rack. Cool completely.
- Place powdered sugar and 1 teaspoon lime zest in bowl. Gradually stir in enough lime juice for desired glazing consistency. Spoon or brush glaze on top of cookies. Sprinkle with lime zest, if desired. Let stand until glaze is hardened.
Nutrition Facts : Calories 40 calories, FatContent 2.5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 5 milligrams, SodiumContent 20 milligrams, CarbohydrateContent 5 grams, FiberContent 0 grams, SugarContent grams, ProteinContent <1 grams
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Easy to make extract turns the zest of 12 limes into the flavor equivalent of about 60 limes and won't leave bits of zest in your pie, pudding, punch, etc. It also has the benefit of storing much better than zest alone. Stored in a refrigerator this extract will maintain its emerald color and pure key-lime flavor longer. The zested limes can be juiced and the juice can be used immediately or frozen in an ice cube tray for later use; about 3 limes makes 1 cube of juice. One tsp of extract is enough to flavor 2 or 3 cups of liquid, or to replace 1 tsp of fresh zest in a recipe. For those worried about the alcohol content; the alcohol in this extract when used in a proportion of 1 tsp extract to 2 cups of liquid is less than that of 2 tsp vanilla extract in 3 cups liquid (a normal amount used in ice cream for instance). Cooking time includes extraction time and filtering time.
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Calories 16.1 per serving
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