skip to main content

Pantry Challenge: A bottle of key lime juice

beanthere_dunthat

18 years ago

And it needs to be used.

What should I make that:

1. doesn't require an ice cream freezer or special gadgets.

2. doesn't have marshmallows or meringue (I'm not a fan of either.)

3. either has a decent shelf life (because it's just me) or is easily transported (so I can take it on the bus to share with the Hospice nurses)?

The more tart, the better I probably will like it. :)

Sort by:Oldest

Comments (8)

jimster
18 years ago
Classic margaritas (not frozen ones).

3 parts tequilla
2 parts triple sec
1 part lime juice

Stir with ice and strain into salt rimmed cocktail glasses.

No gadgets, no marshmallows or meringe, easily transported, tart.

Shelf life? That's up to you. :-)
jcrowley99
18 years ago
Here is a link to a good sounding Key Lime Cookie recipe. I have not had a chance to try it yet.

And here is a recipe for Key Lime Bars, again I have not gotten around to trying it yet, I should really get some juice!

KEY LIME BARS

CRUST:
2 Tbsp sugar
3 Tbsp confectioners sugar
1/2 cup butter, room temperature, cut into pieces
1 cup flour

FILLING:
1/4 cup plus 2 Tbsp fresh or bottled key lime juice
3 large eggs
3/4 cup plus 2 Tbsp sugar
3 Tbsp flour

TO MAKE THE CRUST:
Preheat oven to 325 degrees F.

In food processor combine sugars, and butter. Pulse a few times to incorporate. Add 1 cup flour and pulse a few times more to pebbly consistency
Press mixture over bottom of a greased 8-inch square pan

Bake 20 minutes until edges begin to brown. Remove to rack to cool

TO MAKE THE FILLING:
Combine lime juice, eggs, sugar and flour. Beat for 1 minute on medium until slightly frothy.

Pour over cooled crust and return to oven until filling is set about 30 minutes. Allow to cool completely in pan.

Dust with confectioners sugar. Cut into 2 inch squares.

The cookies would probably be easier to transport.

Here is a link that might be useful: Key Lime Cookies
Related Discussions
Key lime pie cupcake recipe needed please.
Q
Comments (4)
I found this recipe at the Betty Crocker site. Sorry that it is not tried & true, but it received some rave reviews: Key Lime Pie Cupcakes 1 box Betty CrockerÃ¯Â¿Â½ SuperMoistÃ¯Â¿Â½ lemon cake mix 1 box (4-serving size) lime-flavored gelatin 3/4 cup water 1/3 cup Key lime juice 1/3 cup vegetable oil 3 eggs 2 or 3 drops green food color, if desired Glaze: 1 cup powdered sugar 2 to 2 1/2 tablespoons Key lime juice Frosting: 1 package (8 oz) cream cheese, softened 1/4 cup butter or margarine, softened 1 teaspoon vanilla 3 1/2 cups powdered sugar Grated lime peel, if desired show preparation hide Heat oven to 350Ã¯Â¿Â½F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix and gelatin with electric mixer on low speed 30 seconds. Add remaining cupcake ingredients. Beat with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl as necessary. Divide batter evenly among muffin cups, filling each about 2/3 full. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places. In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes. In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator. Makes 24 cupcakes Kitchen Tips You can use fresh or bottled Key lime juice. If Key lime juice is not available, use regular fresh or bottled lime juice. Garnish each cupcake with a small piece of jellied lime candy slice instead of the lime peel. Here is a link that might be useful: Key Lime Pie Cupcakes
...See More
key lime pie
Q
Comments (25)
Whole Foods has organic key lime juice. They surely have fresh key limes as well. The Original Key Lime Pie 6 egg yolks 1 can sweetened condensed milk 1/2 c. key lime juice 9-inch baked pie shell 6 egg whites (stiff) 4 tbsp. sugar Directions: Combine egg yolks and condensed milk. Mix 8 minutes. Add lime juice; mix 1 minute. Blend well. Turn into baked pie shell. Beat egg whites until stiff peaks form. Gradually add sugar. Swirl onto pie, spreading all around. Bake in 300 degree oven until meringue is pale honey colored.
...See More
after juicing 60 limes, i need a juicer recommendation, plz!
Q
Comments (21)
Summerfan, SWMBO is a goddess-like leader of a fictional primitive tribe in the 19th century novel She. It stands for She Who Must Be Obeyed, which was more recently popularized by the fictional character Rumpole of the Bailey, who called his formidable wife that (pronounced "Swimbo"), behind her back. John, similarly, refers to his wife that way, though, from what he says, she sounds rather nice. :) Melaska, thanks for the great link. I love reading odd stuff like that! And that being the case, maybe the best compromise is the crank style one after all. There's repetitive motion, but not really elbow grease. Lascatx, that's the kind of juice press I bought for pressing the excess water out of spinach for strata!
...See More
When do you use bottled lemon juice?
Q
Comments (29)
I seldom buy fresh lemons. Don't use a lot of lemon/lime juice but when I do it's usually bottled and I don't think I've ever used up a bottle either - it winds up getting tossed. The taste doesn't bother me in the least. It goes in stuff usually so it's far from being the predominant flavor with some exceptions. Reminds me of when some people were talking about how you MUST buy this hotsie-totsie chili powder. It tastes SOOOOOOO much better. Not one took me up on the challenge to make a batch of chili, split it in half, put the hotsie-totsie in one and el-cheapo in one and have someone mix them up and see if you can *honestly* taste the difference. Now fresh lemon juice probably will be noticible if you're making lemonade or something. I put a lot of lemon in it. But in a sauce or something, I doubt quite highly that many, if any could tell which was the "nasty" and which was the "fresh". Especially considering there's probably a big difference in taste between lemons picked off a tree and those bought in a store and sitting on the shelf in the coolers for however long.
...See More
User
18 years ago
What about SharobCB's Lemon Graham Slices. I haven't tried them yet but they get rave reviews with all who make them. No reason why they wouldn't work with lime.

Scroll down to Sharon's post dated Feb 6 08 @ 4:46 for the recipe and a pic....think I need to buy some Graham Crackers today!

Here is a link that might be useful: Sharon CB's Lemon Slices
gardengrl
18 years ago
I have an awesome recipe for a Key Lime Cheesecake, but it's at home and I'm at work. I'll post later today!
Terri_PacNW
18 years ago
This might give you some ideas.

Here is a link that might be useful: Cupcakes
Lars
18 years ago
I have lots of limes right now (and not very many lemons), and so I've been using lime juice in many recipes that I would normally use lemon juice. I've added it to chili stock, salad dressings (especially Caesar and Louis), Japanese style marinades (with ginger, soy sauce, garlic, sesame oil), guacamole, soups (especially Japanese style), and I make a sauce with cilantro and lime juice, similar to chimi churri.

Here's my Louis salad dressing recipe:
2/3 cup mayonnaise
1/3 cup chili sauce (medium - I make my own)
2 green onions, minced
2-3 tsp lime or lemon juice
1 tbsp prepared horseradish
dash of bottled hot sauce or cayenne, to taste
1 tsp Worcestershire sauce (optional)

Combine all ingredients and mix well. If you buy chili sauce (and some brands, such as Las Palmas are good), make sure the ingredients do NOT include tomato, and if they specify the type of chili (usually Pasilla or Ancho), it tends to be better. Here's my chili sauce recipe, which is the best in this salad dressing.

Lars
sheesh
18 years ago
It works great with SharonCBs lemon slices - I made them last week in a pie pan. Very easy, delicious. Very similar taste to key lime pie, so next time I'll put a sour creme layer or meringue on top.

Sherry
beanthere_dunthat
Original Author
18 years ago
LOL! I guess I should have said no alcohol, too. I try not to drink alone. It seems a bit desperate. :) And I don't think the director would appreciate me being drinks to the nurses before they go out into the field. :)

That cookie recipe looks good, but I'm wary of that web site. I've had issues with some of the recipes from it. But I have never, ever, ever had a recipe of Sharon's not trun out great. So the lemon -- now lime -- slices it shall be. And I'm going to take Sherry's tip and make a sour cream layer for the top. They should trnsport easily enough.

Lars, thanks for posting that dressing recipe. That's going to fit in perfectly with something I'm doing with friends later in the month! I have a chilis coming in my order from The Spice House, so I'm copying that and will take your advice on making the chili sauce myself.

Related Stories

PRODUCT PICKS Guest Picks: Get Juicing

By Tracy Benjamin

Stay hydrated and healthy with these tools and accessories for juicing fruits and vegetables right at home

SMALL SPACES 8 Challenges of Cottage Living

By Becky Dietrich, Interior Designer

‘Small rooms or dwellings discipline the mind,’ Leonardo da Vinci once said. Just how much discipline can you handle?

STANDARD MEASUREMENTS Key Measurements for a Wine Cellar, Part 1

By Steven Corley Randel, Architect

Find out the best ways to store your stash and how much space you need for wine refrigerators, racks and other storage

KITCHEN DESIGN 9 Questions to Ask When Planning a Kitchen Pantry

By Susan Redman

Avoid blunders and get the storage space and layout you need by asking these questions before you begin

BATHROOM STORAGE 13 Design-Friendly Storage Solutions for the Bathroom

The secret to tidy towels and beautifully organized bottles? The right storage. Sample this smorgasbord of ideas

KITCHEN DESIGN 7 Steps to Pantry Perfection

By Christine Tusher

Learn from one homeowner’s plan to reorganize her pantry for real life

KITCHEN PANTRIES 80 Pretty and Practical Kitchen Pantries

By Bryan Anthony

This collection of kitchen pantries covers a wide range of sizes, styles and budgets

KITCHEN DESIGN 10 Ways to Design a Kitchen for Aging in Place

Design choices that prevent stooping, reaching and falling help keep the space safe and accessible as you get older

BATHROOM DESIGN Room of the Day: Kids and Adults Share a Bright 40-Square-Foot Bathroom

By Annie Thornton

Splashes of lime green add a playful touch to this efficient and economical second bath

THE HARDWORKING HOME A New Drop Zone Keeps the Clutter at Bay

By Becky Harris

The Hardworking Home: A clever wall-mounted station for keys, phones and more helps a family stay organized

Sponsored

More Discussions

Smile of the Day

6

Hasselback Plum Tomato Caprese

17

I can get ONE FREE spice. What would YOU choose?

16

Someone’s going to recognize these

13

Apple Recipes for Fall

8