Keylimesauce Recipes
KEY LIME SAUCE
My husband LOVES Key Lime Pie. After a recent trip to Florida, he got a hankering for some, so luckily I found Recipe #161578 Kelly's Rich & Creamy Key Lime Pie which is just delicious and easy to make. But DH wanted me to drizzle a key lime sauce over the pie. So here is a recipe I found that, if desired, goes great with Peacefulnightdove's recipe. This would also be good drizzled over bread pudding, among other things.
Provided by Debloves2cook
Categories Sauces
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve the cornstarch in the 3 tablespoons of water.
- In a small non-aluminum saucepan stir together the sugar, the lime juice and 1/4 cup of water. Bring to a boil over moderate heat to dissolve the sugar.
- Stir in the cornstarch mixture and boil, stirring, for about 30 seconds or until the lime sauce thickens.
THE BEST KEY LIME PIE
A Floridian classic, this bright, creamy and tart dessert is so simple to make it will become a regular at your summer get togethers. Key lime juice is the star of this pie, adding a slightly more floral note than regular limes. But not to worry if you can't find fresh Key limes or the bottled juice - you can use standard limes with equally delicious results.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield one 9-inch pie
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling.
- For the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight.
- For the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest.
KEY LIME BUTTER SAUCE
This is not a beurre blanc as there is no cream in a beurre blanc. It is a delicious butter sauce though! I serve it with seared scallops, spinach, jasmine rice, also a red pepper sauce.
Provided by Lil Leasa
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Reduce the vinegar, wine, keylime juice, shallots, salt and pepper in a saucepan over medium heat until the liquid is nearly evaporated.
- Add the heavy cream and reduce by half.
- Cool the mixture to 140°F.
- Place the saucepan with the reduced mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time.
- Strain the sauce.
- Keep warm until ready to serve - do not allow the sauce to boil or it will separate.
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