Whole limes give a blast of flavor to this moist coconut and almond cake. Billows of sweet white chocolate whipped cream float on top.
'lime' on Serious Eats
It was the first few days of vegan month and Ed Levine was not doing well. Something had to be done, so I decided it was time to tackle the white whale of ice cream-making: totally vegan ice cream that doesn't suck.
Chia seeds are one of those health foods that are easy to incorporate into your diet. Raspberries, with their own seedy crunch, are a natural match for the delicate pop of the chia, and the whole thing is enlivened by limes.
The crumbly shortbread base of these bars contrasts well with its tart lime filling; they're dense enough to be satisfying during the winter, but with enough tang to serve as a reminder that warmer days are ahead. A handful of toasted dried coconut sprinkled on top ties it all together.
A healthy helping of citrus zest, lime marmalade, and a dash of white rum make up the tropical trifecta of flavors in this easy, breezy tart. A dead-simple pastry crust and hearty sprinkling of toasted almonds are a toothsome, well-suited contrast.
These easy peasy buttery scones are a cinch to mix with a dough blender and in the oven in 15 minutes.
A berry cobbler masquerading as ice cream, this recipe adds lime, cinnamon, and star anise for a more complex but still approachable scoop great on pound cake.
Summer can be both a wonderful and frustrating time for New York City's pastry chef population. On the one hand, we've finally got a whole rainbow of beautiful fruit to work with. On the other, prime growing seasons for summer fruit can be short, and much of the City's population isn't around to enjoy the results, anyway.
Developed for The Ice Creamists' "Dictators of Cool" collection, this sorbetto takes the classic cocktail, fluffs it up, and freezes it for a dessert that's downright revolutionary.
Next to masala chai, there's no greater beverage ambassador to India than a mango lassi. And while it's not my favorite lassi variation out there, I can't deny that it's a pretty smart thing to do with mangoes and yogurt. It's also a good basis for getting more frozen yogurt into your life.
Creamy, refreshing, tangy and sweet are key words for summer dessert. Home Made Summer combines them all into one cheesecake. Coconut and lime come together to make a unique cheesecake with a crunchy cookie crust.
Pavlovas are a traditional Australian/New Zealand dessert. A shell of crisp, airy meringue encases a pillowy marshmallow center. They are classically served with sour passion fruit or kiwi to offset the sweetness of the meringue. Here, pretty pink rhubarb with tart, buttery lime curd makes an excellent substitution and a colorful spring dessert.
The Kentucky regional favorite, Transparent Pie, gets a twist with the addition of rose and lime.
Tart and sweet with a tequila kick: the classic Mexican cocktail in sorbet form.
I've always considered the seductive and regal blood orange my favorite citrus treat, but since moving to New Orleans several years ago, my affection for the satsuma, a local favorite, has blossomed into a full-blown love affair. I like to let it shine in this bright and flavorful pie.
If you're looking to brighten the flavor of coconut, there's no better addition than lime. It gives the ice cream the tropical lift it needs to accompany anything from fresh pineapple to dark rum cake. Should you be seeking ways to brighten up a deary late-winter evening, look no further.
After finding some cans of calamansi lime juice drink at a Malay grocery store, I became a man on a mission: to make my favorite shaved ice at home, calamansi, grass jelly topping, and all.
Monday is Memorial Day, and what better way to celebrate than by making a special summery frozen dessert? The flavors are inspired by Key Lime Pie (think tart, tangy, and refreshing) with a contrasting salty, crunchy pretzel crust.
It wasn't until I met my husband that I experienced the pleasure of eating a fleshy, ripe mango cut straight from the core, juice dribbling down my chin. This recipe condenses all those delicious mango flavors into a bright, not-too-sweet jam.
This is the full, pure flavor of kaffir lime distilled into ice cream form. Intense, but rounded out by dairy and eggs, perfect for scooping over warm peach pie (peach and lime is a combination that doesn't get nearly enough love). But as long as we're talking about distilling flavors, let's talk about gin, which at its core is an extraction of a bouquet of herbs and spices that conveniently go quite well with limes of all forms. I don't know of a gin infused with kaffir lime leaves, but I'll readily make a gin and tonic with them. And I'll even more readily make ice cream with the pairing.