i have a plethora of fresh lime juice. i have already made key lime pie and sorbet. any
If it appeals to you, I'll dig up the post I made ages ago for a key lime bundt cake that is wonderful.
add a hefty amount of lime juice to some chopped chipotles in adobo sauce, cilantro, honey & veg oil - marinate some flank steak or chicken and you're good to go for some fabu grilled dinner.
a pitcher of fresh margaritas. banana lime bread with coconut. mix with orange and lemon for a citrus marinade for chicken. ceviche fish or shellfish. make salsa. use anywhere you would use lemon--like lemon bars.
lime soda - lime juice, club soda or sparkling water, simple syrup
mojitos - lime juice, white rum, fresh mint, simple syrup, club soda
fresh salsa - diced tomatoes, lime juice, diced red onion, cilantro, minced jalapeno, minced garlic, salt & pepper
agree w/using it anywhere you'd use lemon juice - here's a nice recipe I posted a while back for lemon or lime bars: http://www.chowhound.com/topics/50378...
Key lime ice cream pie- even better with a layer of dark chocolate between the ice cream and the pie.
When we're around the pool in Key West, we love to guzzle down key limeade.
As another poster suggests, consider making a marinade with it...we love this one from Epiciurious, Southwestern Lime Chicken with Ancho Chile Sauce...(I substitute chipotles in adobo for the dried anchos, just a personal preference after making it both ways)...
I just made some fruit skewers with Watermelon, pineapple, honeydew and cantaloupe and flavoured them salt, chili and lime. What an interesting way to eat fruit. It was super good.
dipping sauce for spring rolls (or deep fried any kind of rolls, but shrimp are killer... whatever).
garlic, lime juice, sugar, fish sauce, water, white vinegar and chili paste...
quantities vary depending on total batch. I usually start with a container and measure this way. garlic (several tablespoons), lime juice.. sugar to top of lime juice. add fish sauce 1/2 again liquid already in container. thin with water (you want sugar to dissolve, but sauce should still "cling" to spoon. a tsp or two of white vinegar, chili paste to taste... the more the merrier.
ends up spicy, sweet, garlicky and delicious. be sure to use high quality fish sauce, otherwise, it will not taste nearly as good.