When it comes to citrus, lemon takes the limelight (pun intended). But seriously, we never consider how great lime can be in baking. Its slightly bitter undertone cuts through the heaviness of butter and the cloying sweet sugar. You don’t need a lot of limes to get a deep punch of flavor. Here are some ways to use limes in your next dessert!
Mai Tai Pinwheel Cookies
In the mid-century, the Polynesian tiki trend was in full swing and gave birth to a variety of cocktails, the Mai Tai was among them. Crafted by Vic Bergnon the Mai Tai was a cocktail exclusively sold at the Matson Hotel-owned resorts in Hawaii. The cocktail was such a success that it was considered a sort of go-to drink for tourists. There’s no alcohol in these Mai Tai Pinwheel Cookies (other than some rum extract), but they have a distinct tropical punch of flavor. The bit of lime reduces the saccharine sweetness of the jam and cuts through the buttery-richness of the cookie. It’s a bite of the beach you can have any time of the year, so get the recipe over here by clicking the link.
Key Lime Pie Dip
When you need a sweet reprieve without making your house a hot box by turning on the oven, this Key Lime Pie Dip is here for you! The zest and juice of the lime counter against the cream cheese and powdered sugar for a dangerously addictive combination. A bit of tart and tangy and a bit sweet and creamy. Honestly, say no more, where’s my spoon? Better yet, use a crunchy treat to get this dip from the dish to your mouth. Use graham crackers as dipping cookies to complete this key lime pie vibe. Try your hand at this recipe by clicking the link here.
Key Lime Poke Cake
At this point in our baking, poke cakes — with their luscious and rich toppings that seep into every crevice of the cake — are old news, but this Key Lime Poke Cake is something to perk your ears up for. The classic condensed milk soak gets an added kick from lime juice and zest, which may sound simple, almost too simple. Yet be prepared to be surprised. The juice and zest are two additions that take a classic vanilla poke cake and take it on a 10-hour flight to a warm balmy beach. The whipped cream topping drives home the cake with an airy finish. Your recipe box will be ready for any zesty hankering you have, just follow the link for the recipe.
Avocado Lime Cake
When one thinks of avocados and lime together, it’s generally in a savory application, but don’t narrow your horizons just yet. This Avocado Lime Cake uses the same principle as banana bread. When avocados get past their prime, use those over-ripened avocados in a sweet treat. Mashed until very smooth, you toss avocados into both the batter and the frosting. Trust us, the avocado and lime combo is both smooth and zippy. You’ll wonder why you’ve only more guacamole and not baked with this ingredient duo more! Get the recipe here.
Key Lime Pie Bars
This classic lime bar gets a tangy upgrade with key limes. While you can go through the hassle of finding and squeezing a million key limes (well, more like twenty, but it’s still a lot), there’s an easier way. And you’ll find these Key Lime Pie Bars easy to make. You can simply use the juice from the famous key lime brand — which, luckily for us nowadays — is available in most stores. The graham cracker crust is simple but sturdy against a creamy mixture of cream cheese, condensed milk, and egg yolks. While cream cheese isn’t a usual character of these bars, it’s an ingredient you’ll never do without! To make it even better, the addition of lime juice and zest is your mouth’s reprieve against the richness, and it is the motivator for you to bar after bar. This dessert is very addictive, you’re now warned! Get your hands on this recipe by following the link here!
Key Lime Slab Pie
When you need to feed a crowd but don’t want to pull out the pie pans, turn to this easy Key Lime Slab Pie. It has all the elements of the classic graham cracker-crusted pie, but you end up with a much larger portion. While a meringue is key lime pie’s classic companion, a quick whipped cream is an equally perfect way to counter the tartness of the lime filling. Get the recipe here.