#Mexican lime cookies cracker

#Mexican lime cookies cracker

Serve with graham cracker crumble or fresh fruit on top. Mousse-you can whip heavy cream to stiff peaks then add key lime curd and place in glasses to chill overnight for a fluffy and tangy dessert.

I love a key lime cupcake, with lime buttercream? Yes. This recipe is also great for key lime macarons or even a lime shortbread sandwich cookie. Of course! I will be using this recipe to stuff my most popular flavor: key lime pie cookie. Freezes beautifully-you can freeze lime curd for up to a year in your freezer and it thaws out beautifully when you are ready to use.

When zesting these and mixing into the sugar, get ready for your kitchen to smell amazing. Big flavor-key limes are wonderfully tart and floral. Simple ingredients-most of these ingredients I have on hand in my kitchen apart from the key limes. It is worth the extra effort in zesting and juicing them. But, if you can find key limes, opt for the latter. You can absolutely use regular limes and achieve wonderful results. I understand not everyone has the time to be stuck zesting and juicing limes, so I wanted to share that you can take some shortcuts with this recipe. There is something to be said about fresh lime zest and juice, it just has more flavor. If you could condense a lime down to a third of its size with 3 times as much flavor and juice that can make you seriously pucker, that’s a key lime. The zest is also more fragrant and imparts floral citrusy notes to this recipe. What are key limes and how are they different from regular limes? Key limes are much smaller than limes, are more tart, and have more flavor. I use fresh key lime juice and zest to get the most out of this delicious tiny fruit. It is silky, smooth, creamy, and bursting with bright key lime flavor. Oh la la, you thought I was fancy with the peach pastry cream recipe I posted a few weeks ago? Wait until you try my recipe for key lime curd.