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Pantry Challenge: A bottle of key lime juice

beanthere_dunthat

16 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. :)

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Comments (8)

jimster
16 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
16 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
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The type of lemon juice in jam is not an issue because jams are already acid products and the lemon juice serves other purposes (acid for pectin formation, flavor). So you can use fresh or bottled, whatever suits. The exception would be pepper jellies, which generally call for vinegar as the acid; there it's needed to compensate for the low-acid peppers in the mixture. Bottled lemon juice is standardized, so yes, in that way it's comparable to commercial vinegars. Fresh lemon juice, on the other hand, will vary considerably in acidity depending upon variety, season, growing conditions, degree of ripeness when picked, etc. That's why bottled lemon juice is specified in recipes like marinated peppers. For consistently safe results it's important to have assurance of sufficient acidity. Bottled lemon juice (and bottled lime juice) are more acid than vinegar. Therefore, whenever a canning recipe calls for vinegar, you could safely replace it with bottled lemon or lime juice. However, if a recipe specifically calls for bottled lemon juice don't substitute vinegar, as it's a weaker acid. Carol
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This recipe is from Cook's Illustrated... and it truly is the best! And, it allows for either a whipped cream or meringue topping. KEY LIME PIE Serves 8 Cooks Illustrated LIME FILLING 4 teaspoons grated zest plus 1/2 cup strained juice from 3 to 4 limes 4 large egg yolks 1 14-ounce can sweetened condensed milk GRAHAM CRACKER CRUST 11 full graham crackers, processed to fine crumbs (1 1/4 cups) 3 tablespoons granulated sugar 5 tablespoons unsalted butter, melted WHIPPED CREAM TOPPING 3/4 cup heavy cream 1/4 cup confectioners sugar 1/2 lime, sliced paper thin and dipped in sugar (optional) 1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken. 2. For the crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes. 3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.) 4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve. If you prefer a meringue topping, follow the instructions in "No-Weep Lemon Meringue Pie" in the November/December 1994 issue. Bake pie only 7 minutes, then apply meringue gently, first spreading a ring around the outer edge, then filling in the center. Return to oven and bake 20 minutes more. Meringue Topping 1 tablespoon cornstarch 1/4 teaspoon cream of tartar 1/2 cup sugar 4 large egg whites 1/2 teaspoon vanilla extract 8. For the meringue, mix cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites. 9. Heat oven to 325 degrees. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time; until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks. Remove plastic from filling and return to very low heat during last minute or so of beating meringue (to ensure filling is hot). 10. Pour filling into pie shell. Using a rubber spatula, immediately distribute meringue evenly around edge then center of pie to keep it from sinking into filling. Make sure meringue attaches to pie crust to prevent shrinking. Use spoon to create peaks all over meringue. Bake pie until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature. Serve.
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I know nothing about the brand of product you are using. If it is only key lime juice, here is the ingredient list: 4 eggs, separated 1 14-oz can sweetened condensed milk (I use fat free) 1 scant 2/3 cup Key lime juice Zest of one lime (optional) 1/2 teaspoon cream of tartar Directions With an electric mixer, beat the egg yolks on high speed until thick and light in color. Turn off the mixer and add the condensed milk. Mix on slow speed. Still on low speed, add half the lime juice, cream of tartar, and then the remaining lime juice. Mix at slow speed until blended. Pour into the prepared crust and bake at 325 degrees for 15 minutes or until the center is firm. Hope this helps!
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When I make lime pie, I use the Bearss limes that I grow in my yard - I prefer them to Key limes, and they are quite a bit larger and juicier. I can find Key limes (called Mexican limes here), but I prefer the Bearss for most recipes. I also have a Kaffir lime tree, but I use that only in savory dishes. BTW, my limes are yellow when ripe, the same as Key limes, but they are not as tart as Key limes.
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User
16 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
16 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
16 years ago
This might give you some ideas.

Here is a link that might be useful: Cupcakes
Lars
16 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
16 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
16 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.

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