FROZEN KEY LIME PIE
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.
FROZEN KEY LIME DELIGHT
In the middle of summer, nothing hits the spot quite like this sublime Key lime dessert. Cold, creamy and tart, it looks like sunshine. -Melissa Millwood, Lyman, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, combine flour, cashews, coconut and brown sugar. Stir in butter. Sprinkle into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until golden brown, stirring once. Cool on a wire rack., Meanwhile, in a large bowl, combine cream, milk, lime juice, zest and vanilla. Refrigerate until chilled., Fill cylinder of an ice cream maker two-thirds full; freeze according to the manufacturer's directions., Sprinkle half of the cashew mixture into an ungreased 11x7-in. dish. Spread ice cream over top; sprinkle with remaining cashew mixture. Cover and freeze 4 hours or until firm. Garnish servings with whipped cream and lime slices if desired.
Nutrition Facts : Calories 672 calories, Fat 46g fat (27g saturated fat), Cholesterol 131mg cholesterol, Sodium 258mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 9g protein.
LIME SOUFFLE
Simple, sublime, and virtually fat-free, this billowy souffle calls for just six ingredients.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Souffle
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Spray a 1-quart souffle dish with nonstick cooking spray and dust generously with granulated sugar. Place the souffle dish in the freezer to chill.
- Stir 1/4 cup of the superfine sugar with the lime juice in a small bowl until the sugar is dissolved. Set aside. Using very clean, dry beaters, beat the egg whites by hand or with an electric mixer until foamy. Gradually add the remaining 1/4 cup of superfine sugar and the salt while beating. Continue beating until the whites hold a soft peak. Gently fold in the lime juice mixture and the zest.
- Spoon the souffle mixture into the chilled souffle dish. Wipe the rim with your fingers or a damp cloth to ensure proper rising. Put the dish on a baking sheet and place in the oven immediately. Bake for 7 to 9 minutes, until the souffle is well risen and lightly browned on top. Serve and eat immediately.
FROZEN KEY LIME "SOUFFLE"
This souffle is not baked - it's made totally in the freezer. A beautiful and delicious dessert! From "Key Lime Desserts" by Joyce LaFray. TIME DOES NOT INCLUDE OVERNIGHT FREEZE TIME
Provided by Jostlori
Categories Frozen Desserts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut wax paper or aluminum foil into eight strips which are 2 inches wide and long enough to go around eight 5 oz individual ramekins.
- Fasten the strips to the souffle dishes securtely with string or tape to form a collar to hold the souffle mixture above the dish until it sets.
- In a small bowl, beat the egg yolks with 1/4 cup of sugar until thickened. Add the coconut rum, the key lime juice and the zest. Set aside.
- In a large bowl, beat the egg whites until foamy. Gradually add the remaining 1/2 cup sugar, beating until the whites are stiff and glossy.
- Fold the egg yolk mixture into the beaten egg whites. Gently fold in the whipped cream.
- Spoon into the prepared souffle dishes. Freeze overnight.
- To serve, remove collar and press the chopped nuts (or toasted coconut) around the sides of the souffles. Garnish with additional whipped cream and lime slices.
Nutrition Facts : Calories 336.4, Fat 18.4, SaturatedFat 8.4, Cholesterol 157, Sodium 113.5, Carbohydrate 22.4, Fiber 0.8, Sugar 19.4, Protein 6
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- Combine the egg yolks and 1 cup of the sugar in a medium saucepan. Add the lime juice, zest and salt.
- Put 3 oz of the butter into a bowl, place a fine mesh sieve over the bowl and keep it near the stove.
- Heat the yolk mixture over medium low heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with a fine white foam over the surface. As it heats up the curd will thicken, become more translucent and the foam will disappear. Cook until the curd will coat the back of a wooden spoon or silcone spatula. Don't allow it to come to a full boil.
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