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have key limes.....now what

I have a bag of key limes, I would like to bake something but I don't have condensed milk and am not sure about the key lime pie recipes since they all seem to use condensed milk. I would like a recipe that is tart not sugary sweet....any suggestions???? complete recipes would be appreicated. thanks chowhounds!

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    1. why not go get some condensed milk and do the key lime pie you mentioned?

      2 Replies
      1. re: mljones99

        I don't really like condensed milk and would like to make something different. But thank's for the thought..

      2. This is a very nice recipe for key lime cheesecake with a key-lime-marinaded fresh mango topping (which you could probably leave off if getting mangoes is an issue). It used cream cheese and sour cream -- no condensed milk. I'd use less sugar than the recipe calls for if you want it really tart (the way I like it):

        http://smittenkitchen.com/2008/01/key...

        1. Baked Lime Custards

          (For 6 people)

          You need:

          4 tablespoons (50 g) unsalted butter, soft + more for molds
          2/3 cup (80 g) blond cane sugar
          4 large eggs, separated
          4 tablespoons millet flour
          1 teaspoon baking powder
          2 large limes, for juice and zest
          1 inch ginger root, peeled and finely grated
          2 cups unsweetened coconut milk
          Pinch of sea salt
          10.5 oz (300 g) raspberries
          Confectioner’s sugar, to serve

          Steps:

          Preheat the oven to 350 F and butter 6 shallow wide bowls (mine measure 6 1/4″ by 2″); set aside.

          In the bowl of a food processor, cream the butter and sugar together for a few minutes, and then add the egg yolks, one at a time. Beat until well incorporated.

          Add the millet flour and baking powder and beat until combined.

          Add the lime zest and juice and ginger.

          Stir in the coconut milk.

          Whip the egg whites firm with a pinch of salt and fold them in the previous batter.

          Divide the lime batter between the bowls and stud the custard with raspberries. Bake the desserts for 20 minutes or until the flan is set and the top is golden in color. Let cool and dust with confectioner’s sugar when ready to serve. I find the custard best eaten lukewarm or at room temperature.

          1. I have this simple recipe, too, that I've never tried. It's so easy, though, doesn't require any specialty ingredients, and would use up so little of your lime supply, that I thought it might be worth posting:

            QUICK KEY LIME MUFFINS:

            2C flour
            1C sugar
            1Tblsp baking powder
            1/3C milk
            2 eggs
            1/4C oil
            1 tsp to 1Tblsp key lime rind (to taste), finely grated
            1/4C fresh key lime juice

            Preheat oven to 375 deg F and oil and flour muffin tins.

            Combine dry ingredients; make a well. Combine wet ingredients; pour into the dry ingredients well. Stir until just moistened and mixed….don’t over mix!

            Spoon into muffin tins and bake at 375 degrees for 15-18 minutes.