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Lime recipes?

  • h

I stopped by the 99cent store today and they had huge bags of (key?) limes so I bought one. Besides key lime pie and guacamole, any ideas on what I can do with them? Thanks!

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  1. How about ceviche? Or sorbet? I'd make several key lime pies and freeze them. Lime juice also freezes well.

    1. How 'bout a big batch of Margaritas? Fresh lime juice/sugar/triple sec/tequila


      1. If they are indeed key limes I would make something like a sorbet, granita, or key lime pie.
        If they are just limes, mojitos, margaritas, cosmopolitans...all my go to cocktails.
        You could also use the juice and some zest to make a lime mayonnaise (an aioli of sorts) as an interesting dipping sauce for crab cakes or fries, or a zesty sandwich topper.

        1. There was a fabulous lime bundt cake posted here last year...I can pull out the recipe if you want it. I made it for a party and it was great!!!

          5 Replies
          1. re: Gayla

            The idea of a key lime bundt cake sounded so good that I couldn't wait - I searched for the link and think I found it (see below). I'm going to make this cake the next time I have key limes or kl juice in the house.

            Note: The Chowhound help has an amazing tip for searching ALL the postings - use google or yahoo and include "site:chowhound.com" in the search. Here's what I entered at yahoo.com to find the bundt cake recipe:

            lime bundt cooking site:chowhound.com

            I found it on the first try!


            Link: http://www.chowhound.com/topics/show/...

            1. re: AnneInMpls

              Thanks for both - the link and the search suggestion

              1. re: AnneInMpls

                I made this lime cake a couple of months ago when I found some key limes on sale. It was very good.

                I documented my baking process in photos, which can be found here - http://thediningdiva.typepad.com/the_... - Click on June in the archives and scroll down almost to the bottom of the page.

              2. re: Gayla

                Hi Gayla. I've been off site for awhile and didn't get a chance to reply with a recipe but I am so glad that AnnelnMpls did!!! I hope you both like it...tastes better after sitting or a day or so.

                1. re: 4chowpups

                  Thanks for the lime bundt cake recipe! Looks fabulous!!

                2. I live in Mexico so limes are a staple of life. Whatever you do with lemons we do with limes. I go thru literally dozens in a week. Limeade???? Julia's lemon dressing only with lime? There is very little I cook that doesn't benefit fron a splash or heavy pour of lime - but I was big on lemon in my other life. Whatever marinade you use for fish or chicken substitute lime for lemon.

                  1. Fresh limeade. Fresh limeade made with seltzer. Fresh limeade with ice and rum and seltzer. Lime daquiris, margaritas (as already suggested).

                    Extra limes are no problem in my house, I put lime in everything, it is one of the ten foods I would take to a desert island.

                    Homemade salsa. V8 Juice with half a lime squeezed in it. Mango/jicama salad with lime juice and olive oil dressing. Lime squares (just like lemon squares, but with lime.) Put it in your tuna salad, in your vinegrette, in your stir fry sauce, etc, etc, etc.

                    I'd even eat it with green eggs and ham. (Is there lime juice in salsa verde? Salsa verde would be great on eggs, wouldn't it.)

                    1. Several years ago I came across a Martha Stewart recipe for lime cornmeal cookies. There was lime juice and zest in the dough, in addition to the cornmeal, which gave a nice texture. They were finished with a simple lime juice, lime zest, and confectioners sugar glaze. They're unconventional cookies but I liked them a lot. A batch uses up several limes.

                      I had jotted down the recipe while watching a show and have since lost it, but this must be the one.

                      Link: http://www.marthastewart.com/page.jht...

                      1. I like this a lot, adjust ginger and suger to suit your taste!

                        Link: http://www.mamtaskitchen.com/recipe_d...

                        2 Replies
                        1. re: sel

                          For Americans not used to counting calories by weight in grams, 100 grams is about 3.5 ounces.

                          1. re: sel

                            Yum, I'd try this:

                            1) add vodka and substitute soda water for flat and you've got a great homemade version of the classic Moscow Mule. Some vodka ideas: regular, citrus or vanilla would all go well with the flavors involved.


                            2) omit or reduce the sugar and add rum or cachasa and soda water and you've got something resembling a mojito variant

                          2. how about lime bars or lime icebox cake

                            1. Thanks for all the suggestions! Maybe I'll have to go back and get some more limes to try out all these ideas.

                              1. Make limeade. It takes a lot of limes. Basically the proportions are (and this is purely to taste):

                                1 part lime juice
                                1 part simple syrup (equal parts sugar and water simmered until the sugar is dissolved)
                                2 parts seltzer water
                                (for interesting twists muddle some mint in the drink or add sliced ginger when simmering the simple syrup)

                                Link: http://dcfoodblog.blogspot.com

                                1. Lime marmalade is very popular at my house and with everyone who has taught my children!

                                  4 Replies
                                    1. re: ChowClown

                                      My recipe:

                                      10 large limes
                                      10 cups water
                                      White sugar ( see below for quantity)

                                      Peel the limes. Squeeze out the juice into a pot and put the squeezed-out parts into a jelly bag. Using a sharp knife, cut the peels into fine shreds (I haven't figured out a workable method for doing this any way but by hand). Put all the lime parts into the pot with the juice and add the water. Bring to a boil and then simmer for about 2 hours.

                                      I usually leave the whole thing to sit on my stove for at least overnight once I've reached this stage. I don't know if it facilitates the process or not -- I think it does, and it means I'm not tied up all day with mamrmalade-making.

                                      After the first cooking stage, squeeze out the juice from the jelly bag into the pot to join the rest of the lime stuff. Measure what you have in the pot and add one cup white sugar for each cup of lime stuff.

                                      Bring that mixture to a boil and STIR CONSTANTLY ( this is important!!) for 15 minutes. Check for jelling ( plate in the freezer routine -- I find that I can now tell when it's done by the way it boils...)Have your jam jars ready -- it usually makes about as many 1/2 pint jars as the number of cups of sugar you had to add ( say 6-8 for 10 limes).

                                      This recipe is flexible and forgiving -- I have never had it fail! It is the most popular preserve I make ( I make lots!) People who've had both prefer it to any of the commercial brands available here -- it's less sweet and the pieces of lime peel are bigger.

                                      1. re: mwright

                                        Does this marmalade recipe need any type of jelling agent? How does it jell?

                                        1. re: le_spark

                                          There's plenty of pectin in the limes themselves.

                                  1. Home-made classic Daiquiris (not the horrible sweet frozen kind)

                                    I don't know measurements exactly but it's fresh lime juice, simple syrup and rum, shaken with ice, then poured over ice

                                    1. Mojitos and caipirinhas or caipiroshkas. And the limes are also wonderful in this tilapia recipe; it's been posted on this board often. Make lots of the butter, it's great on everything:


                                      1. I think key limes would be great in this marinade. I use it all the time for chicken and pork.

                                        Yogurt, Lime, and Black Pepper Marinade

                                        1 cup plain nonfat yogurt
                                        4 medium scallions (white and green) -- finely chopped
                                        1/4 cup fresh lime juice
                                        2 Tbsp lime zest -- finely grated
                                        2 Tbsp safflower oil
                                        2 large garlic cloves -- minced
                                        1 Tbsp black pepper -- coarsely ground
                                        1/4 tsp salt
                                        1 tsp ground cumin -- OR coriander, chili powder, or curry powder (optional)

                                        Combine all ingredients in a nonreactive bowl. Use as a marinade for beef, chicken, or pork; or cover tightly and refrigerate for up to 1 week.

                                        - - - - - - - - - - - - - - - - - -

                                        LLW Notes: This recipe has tang from the lime and a surprising amount of "heat" with the quantity of pepper; I've left the optional spices out and think it's terrific as-is!

                                        1. I absolutely love Cooks Illustrateds fresh fruit sherbet recipes. Lime, orange or raspberry. Lime is my favorite. They are available on their site.

                                          They also have new key lime bars that are fantastic. They use an animal cracker crust.

                                          1 Reply
                                          1. re: Becca Porter

                                            I second the Cook's Illustrated lime sorbet recipe. I made it with key limes last summer and it was fantastic!

                                          2. Make Indian lime pickle! It's a spicy condiment made with limes, salt, chilies, and spices. Kind of along the lines of preserved lemons (in terms of how you make them.) Lime pickle is so good! I don't have an exact recipe, but I'm sure you can find one in a good Indian cookbook, like one by Madhur Jaffrey.

                                            1. I made the lime pound cake. I loved it, it was really delicious. Thanks for the recipe.

                                              1. Lime juice, olive oil, Mexican style hot sauce (I like Cholula), salt and a good amount of fresh cilantro (including the stems) in the blender.

                                                It makes an excellent sauce for steamed fish, grilled chicken or a salad dressing for jicama.

                                                  1. there's a recipe floating around for Lime-Honey chocolate truffles by Pierre Herme. It's fantastic. I'd make some of those too, though they won't use up all your limes. Make truffles and serve them with limeade.

                                                    1. Banana-Lime-Coconut bread. use lots of brown sugar and a little rum. yummy!
                                                      I also once made a cake/quick bread with lime and tequila when I found myself with a lot of limes lying around and some extra time. It actually turned out pretty tasty.