Tart N Frosty Limeade Dessert Recipes

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BEST LIME TART



Best Lime Tart image

This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband's favorite desserts. Enjoy! -Charis O'Connell, Mohnton, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 15

1-1/4 cups graham cracker crumbs
5 tablespoons butter, melted
1/4 cup ground almonds
3 tablespoons sugar
FILLING:
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup lime juice
2 teaspoons grated lime zest
TOPPING:
1/2 cup heavy whipping cream
1 tablespoon sugar
1/2 cup sour cream
1 teaspoon grated lime zest
Fresh raspberries and lime wedges

Steps:

  • Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake until edges are lightly browned, 15-18 minutes., In a large bowl, whisk egg yolks, milk, lime juice and zest. Pour over crust. Bake until center is almost set, 12-14 minutes. Cool on a wire rack. Refrigerate at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime zest. Spread over tart. Garnish with raspberries and lime wedges.

Nutrition Facts : Calories 288 calories, Fat 16g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 138mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

FROZEN KEY LIME PIE



Frozen Key Lime Pie image

Provided by Ina Garten

Categories     dessert

Time 8h25m

Yield 8 servings

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
  • For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
  • For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

MINI FROZEN KEY LIME PIES



Mini Frozen Key Lime Pies image

Don't want to share your key lime pie? With these mini versions of the creamy, tangy dessert, you don't have to!

Provided by Katherine Sacks

Categories     Dessert     Frozen Dessert     Lime     Lime Juice     Pie     Cream Cheese     Milk/Cream     Summer     Freeze/Chill     Muffin     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 12

5 tablespoons unsalted butter
1 tablespoon honey
1 cup graham cracker crumbs (from about 8 crackers)
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 tablespoons finely grated key lime zest, divided
1/3 cup fresh key lime juice
2 tablespoons fresh lemon juice
3/4 cup chilled heavy cream
2 tablespoons powdered sugar
Special Equipment
A standard 12-cup muffin pan

Steps:

  • Melt butter and honey in a small saucepan over medium heat or in a microwave-safe bowl. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl; set aside.
  • Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and beat until smooth. Add key lime juice and lemon juice and beat to combine. Beat in 2 Tbsp. key lime zest.
  • Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to very soft peaks. Sprinkle powdered sugar over cream and continue to whip until it holds stiff peaks. Gently fold 1/2 cup cream into key lime mixture; cover remaining cream and chill.
  • Line muffin pan with paper liners. Pour key lime mixture into a pastry bag or plastic bag with the corner snipped off and pipe batter evenly into tins. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
  • Remove pies from molds, turn upside down, and remove paper liners. Spread reserved cream over pies and top with remaining 1 Tbsp. key lime zest.
  • Do Ahead
  • Pies (without topping) can be made 2 weeks ahead; cover and freeze.

FROSTY LIME PIE



Frosty Lime Pie image

This frozen dessert delivers cold, tart relief on a hot summer day. Pearl Byrd Foster served this pie on her menu at Mr. and Mrs. Foster's Place, her 15-table restaurant on the Upper East Side. Ms. Foster opened the restaurant after a 30-year career in hotel, department store and food magazine kitchens. Raymond Sokolov, a former food editor of The New York Times, wrote about this recipe in 1971. The real secret to making this pie, he said, is in how you handle the egg yolks. Heat them too much and they scramble, or too little and they won't thicken. When the yolks get too hot for your finger, around 165 degrees, they're hot enough.

Provided by The New York Times

Categories     ice dishes, pies and tarts, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 1/4 cups graham cracker crumbs
1/4 cup superfine sugar
Pinch of salt
1/4 cup unsalted butter, at room temperature
5 eggs, separated
3/4 cup superfine sugar, divided
2/3 cup fresh squeezed, strained lime juice
2 teaspoons grated lime zest
1/8 teaspoon salt
1 1/2 cups heavy cream, whipped
Thin slices of lime or fresh strawberries
Sugar

Steps:

  • Heat oven to 350 degrees.
  • Make the crust: Place the graham cracker crumbs, sugar and salt in a bowl. Add the butter and work with a wooden spoon (or your fingers) to blend well. Press the mixture evenly into a 9-inch pie plate with your fingertips, or use an 8-inch pie plate to press down the mixture. Transfer to oven and bake 10 minutes. Cool to room temperature.
  • Make the filling: Beat the yolks in the bowl of a stand mixer until very thick. Gradually beat in half the sugar until mixture is very pale and thick and forms a rope when dropped from the beater.
  • Stir in the lime juice and zest and transfer to a double boiler. Heat over over simmering water, stirring until mixture coats the back of a spoon. Do not allow to boil. Transfer to a large bowl and let cool to room temperature.
  • Once the yolk mixture reaches room temperature, beat the egg whites with the salt in a separate bowl until soft peaks form. Gradually beat in the remaining sugar until mixture is stiff and shiny. Stir a third of this meringue mixture into the cooled yolk mixture. Fold in remaining meringue mixture until evenly distributed.
  • Turn the mixture out into the cooled graham cracker pie shell and bake 15 minutes, or until lightly tinged with brown. Let cool.
  • Transfer the pie to the refrigerator and let chill thoroughly, uncovered, then transfer to the freezer. Freeze at least 8 hours or overnight. Once it is frozen, cover with plastic wrap and keep frozen until just before serving.
  • Remove from the freezer 10 minutes before serving. Cover with the whipped cream and garnish with lime slices dipped in sugar or fresh strawberries.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 19 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 180 milligrams, Sugar 27 grams, TransFat 0 grams

TART 'N' FROSTY LIMEADE DESSERT



Tart 'n' Frosty Limeade Dessert image

Luscious with lime juice, this frozen treat is so lovely and light that it melts all resistance to dessert-even after hearty holiday meals! Thanks to Pewaukee, Wisconsin's Pam Peirce for sharing a real winner.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 12

1-2/3 cups quick-cooking oats
1/3 cup packed brown sugar
1/3 cup chopped pecans
1/4 cup butter, melted
FILLING:
1 can (12 ounces) reduced-fat evaporated milk
1 can (6 ounces) frozen limeade concentrate, thawed
1/4 cup sugar
1 teaspoon grated lime zest
1 teaspoon vanilla extract
4 to 6 drops green food coloring, optional
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Steps:

  • In a small bowl, combine the oats, brown sugar and pecans; stir in butter. Press into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., Pour the milk into a metal bowl; place mixer beaters in bowl. Cover and refrigerate for at least 2 hours. , Beat milk until soft peaks form. Fold in the limeade concentrate, sugar, lime zest, vanilla and food coloring if desired. Fold in whipped topping. Pour over crust. Cover and freeze for 4 hours or until firm. Remove from the freezer 15 minutes before serving.

Nutrition Facts : Calories 145 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 44mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

LIME CURD TART



Lime Curd Tart image

I like lime curd with character. Lime curd is wonderful on a slice of toast, for dipping long-stemmed strawberries in, or to serve with pound cake and fresh fruit. Here we use it to fill a prebaked tart shell. Grating the zest in the food processor is very quick. Lime curd lasts for weeks in the refrigerator.

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 1 (9 or 10-inch) tart

Number Of Ingredients 10

3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
4 limes at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter at room temperature
4 extra-large eggs at room temperature
1/8 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
  • Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
  • Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
  • Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
  • Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

NO BAKE LIME MOUSSE TORTE



No Bake Lime Mousse Torte image

This torte is tart and tangy. I take it to a lot of potluck dinners and everyone raves and begs for the recipe. It is easy and can be made several days ahead. Decorate with dollops of whipped cream, raspberries, and fresh mint leaves, if desired.

Provided by RB1953

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 8h45m

Yield 12

Number Of Ingredients 10

2 cups gingersnap cookie crumbs
2 tablespoons white sugar
5 tablespoons melted butter
1 (.25 ounce) envelope unflavored gelatin
⅔ cup lime juice
2 ½ cups heavy cream, divided
9 ounces white chocolate, chopped
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 tablespoons grated lime zest

Steps:

  • Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
  • Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
  • Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.

Nutrition Facts : Calories 669.2 calories, Carbohydrate 46.3 g, Cholesterol 146.7 mg, Fat 52 g, Fiber 0.4 g, Protein 7.7 g, SaturatedFat 31.5 g, Sodium 295 mg, Sugar 37 g

FANTASTIC FROZEN LIME PIE DESSERT



Fantastic Frozen Lime Pie Dessert image

A co-worker shared his mother's recipe. The sky is the limit because all the employees made this recipe using different flavored concentrates. I also made this recipe, using orange concentrate and grated orange zest on top, it was also fantastic. Although, you will need to freeze this overnight, it is the fastest dessert you will ever make. It makes two pies and you will be glad you have two because the first one will be gone in no time.

Provided by Judy-Jude

Categories     Frozen Desserts

Time 15m

Yield 2 pies, 8-10 serving(s)

Number Of Ingredients 6

1 (12 ounce) can frozen limeade concentrate, thawed
1 (14 ounce) can sweetened condensed milk (can use fat-free)
1 (8 ounce) container sour cream (can use light)
1 (8 ounce) container frozen whipped topping, thawed (can use light)
2 prepared pie crusts (graham, shortbread, chocolate or whatever you desire)
grated lime zest, for the top (optional)

Steps:

  • In a large bowl, combine thawed limeade and sweetened condensed milk.
  • Add sour cream and whipped topping. Stir until smooth.
  • Pour half the mixture into each pie crust.
  • Top with grated lime zest, if desired.
  • Place in freezer and freeze pies overnight.

LEMON TART WITH FROZEN LIME CREAM



Lemon Tart with Frozen Lime Cream image

Categories     Citrus     Dairy     Egg     Dessert     Bake     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 14

Crust
1 1/4 cups all purpose flour
1/3 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons (about) ice water
Filling
3/4 cup whipping cream
1/4 cup sugar
2 large eggs
6 tablespoons fresh lemon juice
2 tablespoons all purpose flour
2 teaspoons grated lemon peel
Frozen Lime Cream

Steps:

  • For crust:
  • Blend flour, powdered sugar and salt in processor. Add butter; process until coarse meal forms. Add water 1 tablespoon at a time; process until moist clumps form. Gather dough into ball; flatten into disk. Transfer to 9-inch-diameter tart pan with removable bottom. Press over bottom and up sides of pan. Pierce all over with fork. Freeze 30 minutes.
  • Preheat oven to 350°F. Bake crust until golden, about 25 minutes. Cool. Maintain oven temperature.
  • For filling:
  • Whisk first 6 ingredients in medium bowl to blend. Pour into crust. Bake tart until filling is set, about 25 minutes. Cool tart completely in pan on rack. Chill until cold. (Can be made 8 hours ahead. Keep chilled.) Serve with Frozen Lime Cream.

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From ifood.tv


FROZEN LIME MOUSSE TART | CANADIAN LIVING
2005-07-14 Filling: Meanwhile, in saucepan, mix lime juice and sugar. Sprinkle with gelatin; let stand for 1 minute. Sprinkle with gelatin; let stand for 1 minute. Heat over medium heat, stirring, for 3 minutes or until dissolved.
From canadianliving.com


CHERRY LIMEADE TART - THREE OLIVES BRANCH
2019-07-10 Instructions. Preheat the oven to 350F. Make the crust by combining the flour, powdered sugar, and unsalted butter chunks in a food processor. Zest the lime and put the zest in the food processor. (Save the rest of the lime for later). Blend the crust ingredients in the food processor until the ingredients form a ball.
From threeolivesbranch.com


FROZEN CHOCOLATE MOUSSE TART - KING ARTHUR BAKING
Bake in a preheated 300°F oven for 8 to 10 minutes, stirring every couple of minutes. Remove the nuts from the pan and cool to room temperature. Sprinkle with additional salt, if desired. To serve: Transfer the tart from the freezer to the refrigerator 30 …
From kingarthurbaking.com


56 AWESOME LIME DESSERTS IDEAS | DESSERTS, JUST DESSERTS
Jun 10, 2018 - Explore Elizabeth Rose's board "Lime desserts", followed by 897 people on Pinterest. See more ideas about desserts, just desserts, delicious desserts.
From pinterest.com


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