LOOKING for: Your favorite fresh lime recipes

gigi_7August 28, 2007

I squeeze lime juice on almost everything! My newest favorite lime recipe is below. I would love to try some of your favorites too.


1 large clove garlic, minced

1/4 cup fresh lime juice

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup unsalted butter, melted

Puree garlic, lime juice, salt and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

*This is excellent over grilled salmon sprinkled with grated lime zest or on corn on the cob! Source: Gourmet magazine, July 2006

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Hoping for lots of good recipes to be posted. I love limes, too.

Meringue Shell:
4 egg whites
1/4 tsp cream of tartar
1 cup sugar

4 egg yolks
1/4 tsp salt
1/2 cup sugar
1/3 cup fresh lime juice (2-3 limes)
1 cup heavy cream, chilled
1 TBL grated lime zest
Whipped cream & lime peel for garnish

For the meringe: Preheat oven to 275°. Generously butter a 9" pie plate. Beat the whites & cream of tartar until foamy. Beat in the sugar very slowly, 1 TBL at a time until stiff & glossy, about 10 minutes. Pile into the pie pan, pushing up around the sides. Bake 1 hour until firm & creamy white. Turn off the oven, leaving the meringue in the oven with the door closed for 1 hour. Remove from the oven & place on a rack.

Filling: Beat the yolks until light & lemon-colored. Stir in the salt, sugar & lime juice. Cook over medium heat, stirring constantly until the mixture thickens, about 5 minutes. Cool completely.
In a chilled bowl, beat the cream until stiff. Fold in the filling mixture & the grated zest. pil into the meringue shell & chill at least 4 hours. Garnish w/whipped cream & lime peel twists.~~The Star of TX Cookbook

4 o orange juice
1 oz fresh lime juice
4 oz peach nectar
Club soda

Fill a highball glass w/ice. Stir in juices & then club soda.~~

Scant 1/4 cup lime juice
3 TBL vegetable oil
1 1/2 tsp Dijon mustard
1 TBL grated fresh ginger
Heaping 1/4 tsp ground red pepper
Black pepper to taste
Four 8 oz salmon steaks

Combine first 6 ingredients in a shallow dish; add salmon & marinate 30-60 minutes, turning occasionally.
Remove salmon from marinade, discarding marinade. Grill over charcoal 5 minutes on each side or until firm.~~

    Bookmark   August 28, 2007 at 5:25PM
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I just copied this from Land 'o Lakes but I have made them and they are a very nice summer dessert:

Key limes are native to Florida. They are smaller and rounder than regular limes.

Preparation time: 20 min Baking time: 33 min
Yield: 25 bars

Crust Ingredients:

1 1/4 cups all-purpose flour
1/2 cup LAND O LAKES® Butter, softened
1/4 cup sugar
1/4 cup chopped pecans

Filling Ingredients:

3/4 cup sugar
2 eggs
2 tablespoons all-purpose flour
3 tablespoons fresh Key lime juice*
1/4 teaspoon baking powder

Frosting Ingredients:

1 1/2 cups powdered sugar
1 tablespoon LAND O LAKES® Butter, softened
1 to 2 tablespoons fresh key lime juice*
Freshly grated Key lime peel

Heat oven to 350°F. Combine all crust ingredients except pecans in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in pecans. Press onto bottom of ungreased 8 or 9-inch square baking pan. Bake for 15 to 20 minutes or until edges are lightly browned.

Meanwhile, combine all filling ingredients in small bowl. Beat at low speed until well mixed. Pour filling over hot, partially baked crust. Continue baking for 18 to 20 minutes or until filling is set. Cool completely.

Combine all frosting ingredients except lime peel in small bowl. Spread over cooled bars. Garnish with grated lime peel. Store refrigerated.

*Substitute bottled Key lime juice.

    Bookmark   August 28, 2007 at 9:47PM
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I think my favorite way to use limes is in a fajita marinade - this one works with either beef or chicken.


* Exported from MasterCook *

Fajita Marinade

Recipe By :Becky Chatham
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 limes -- juiced
2 tablespoons olive oil
4 cloves garlic -- pressed
ground cumin
freshly ground black pepper
dried cilantro (or fresh)
dried oregano
chili powder
red pepper flakes

Marinate boneless beef or chicken for up to 24 hours. Grill meat, then slice thinly. Serve with stir fried onion and bell pepper in flour tortillas with sour cream and guacamole as condiments.
- - - - - - - - - - - - - - - - - - -

    Bookmark   August 29, 2007 at 8:53AM
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Garlic Lime Chicken
Serves 6

1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper (can eliminate if too spicy for you)
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice

In a bowl, mix together first 7 ingredients. Sprinkle mixture on both
sides of chicken breasts.

In a skillet heat butter and olive oil together over medium high heat.
Saute chicken until golden brown, about 5 minutes on each side. Remove
chicken and add lime juice and chicken broth to the pan, whisking up the
browned bits off the bottom of the pan. Keep cooking until sauce has
reduced slightly. Add chicken back to the pan to thoroughly coat and serve
with remaining sauce drizzled over the top.

Garlic-Ginger Lime Marinade

1 cup lime juice
1 teaspoon salt
1 tablespoon ginger root, grated
4 cloves garlic, pressed
1/4 cup olive oil

Throw all ingredients in a large, zipper-topped plastic bag,
mush it around to mix, then toss in your meat, chicken or fish (a
steak-like swordfish or mahi mahi would work, but a delicate
fish would fall apart). Place in the refrigerator and turn
whenever you remember. Not necessary, but will give you a more
even distribution of the flavors.

When the meat is marinated to your liking (you'll marinate fish
the least amount of time, then chicken and meat the longest;
from about 1 hour all the way to 8 hours), pull it out, throw it
on a medium high barbecue (that has been preheated for at least
10 minutes) and cook it to desired doneness. YUM!

This wonderful marinade will also work with veggies. So have

Lime Dressing for Fruit Salad

This isn't much of a recipe, more like a concoction. I just mix about 1/2 cup of lime/lemon juice with about 2 T. raw sugar (regular sugar would work as well, Splenda probably would, too). Sometimes I add a splash of honey to make it interesting. Then I just sprinkle it over the fruit. It's a nice, light addition to any sort of fruit. I also use this when I pack an apple for hubby's lunch to keep it from browning.

    Bookmark   August 29, 2007 at 2:27PM
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This sauce can be used like a tartar sauce, however I use it iwht much success as a dipping sauce for chicken wings/nuggets. This makes about 1 & 1/2 cups.

1 cup of a good mayo
3 T. scallions, chopped (green onions)
3 T. dried parsley (If you use freas, ue a bit less)
1 T. Pickapepper sauce
Juice of 8 medium limes

Combine all ingredients, and chill well before serving.

    Bookmark   August 29, 2007 at 3:02PM
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Another limey here!

Posted by: Ginger_St_Thomas (My Page) on Sun, May 25, 03 at 19:33
These are wonderful in the oven. They'd be even better on a grill:


4-6 lbs spareribs cut into 2-3 rib sections
1/4 cup freshly sqeezed lime juice
1 TBL white vinegar
2 cups dry white wine
1/4 cup soy sauce
2 cloves minced garlic
1 tsp nutmeg
1 large sprig fresh rosemary or 2 tsp crushed dried
1 lime, quartered for garnish

Arrange ribs in a single layer in alarge non-reactive dish. Whisk together all ingredients through the rosemary in a medium bowl & pour over the ribs. Turn the ribs so they are moistened on all sides, cover & refrigerate for at least 24 hours turning them several times so they are evenly marinated.
Preheat oven to 400° or build a good sized fire in a barbecue.
Drain the ribs, reserving the marinade. Place in a non-reactive baking pan in 1 layer, using 2 lbs if necessary & bake in the center of the oven, basting frequently until golden, crisp & cooked through, 55-60 minutes. Turn occasionally to make sure they cook evenly.
If using a grill, spread the coals out when they are red & dusted w/ash. Lightly oil the grill rack & place 3" above the coals. Cook the ribs, basting & turning them, 55-60 minutes.
To serve, drain off the fat & transfer to a warmed shallow platter. Garnish w/lime wedges.~~

Cindy5NY's Shrimp Lime Pasta Salad

1 pound medium shell pasta
1 pound cooked shrimp
1/2 cup green onions, sliced
2 stalks celery, chopped
1 1/2 cups Ranch dressing (preferably homemade)
Lime juice

Cook pasta, drain, cool. Combine pasta, shrimp, onions, celery, and half of
Ranch dressing, add a couple of squirts of lime juice. Just before serving, add
remaining dressing and a couple more squirts of lime juice, according to taste.

Mikey's Jamaican Jerk Wings
4 Scotch Bonnet Chilies (or any hot pepper, amount depending upon your taste - we use much less than called for!)
1 Bunch Scallions (Both White & Green Part, trimmed and
chopped coarsely
2 Shallots - Halved
1 Small Onion - Quartered
2 Cloves of Peeled Garlic
1 T Grated Fresh Ginger
2 t Chopped Thyme or 1t dried
2 t Ground All Spice
3 T Canola Oil
3 T Soy Sauce
3 T Lime Juice
2 T Packed Brown Sugar
2 T salt
1 t ground black pepper
1 Cup of water

This is enough to marinate 4 pounds of Meat
Combine Chiles. Scallions, Shallots, Onion, Garlic, Ginger, Thyme. All Spice, Oil, Soy, Lime Juice, Sugar, Salt, Pepper, and Water. Blend in a blender until smooth,
Marinate from a few hours to several days
Grill, turning often.
Mike's quick tip, Sprinkle extra Thyme while grilling.

    Bookmark   August 29, 2007 at 5:16PM
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I've made Ginger's Lime Rum Gingersnaps with fresh lime juice because I didn't have the bottled and they were delicious.

Here is a link that might be useful: Lime Rum Gingersnaps

    Bookmark   August 29, 2007 at 6:38PM
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I just returned from Costco with a big sack of limes so I can start trying these wonderful sounding, mouth-watering recipes! Thank you all for sharing such delicious sounding ideas.

    Bookmark   August 29, 2007 at 6:47PM
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would anyone know why my limes are as dry as cotton
lots of pulp but no juice

    Bookmark   August 29, 2007 at 9:27PM
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I have been growing lemons, limes, oranges, etc. in my house and deck for over 20 years (Atlanta) and have the best citrus you can get. I have found that if the fruit is left on the tree too long the juice goes back into the tree making the fruit pulpy and dry.

    Bookmark   August 30, 2007 at 3:41PM
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This one can be canned in a boil water bath, if you have extra. I double the recipe but NOT the chipotles. Those freeze well, BTW, since I can't use one can at a time.

Lime-Chipotle Sauce

Recipe By : Sunset Magazine
Serving Size : 0 Preparation Time :0:00
Categories : Preserving Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup honey
2 tablespoons minced canned chipotle chilies in adobo sauce
3 tablespoons brown mustard -- or dijon
1/2 cup lime juice
1 1/2 tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 cup chopped fresh cilantro
Season with salt and pepper

Blend in food processor. Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups.

    Bookmark   September 1, 2007 at 6:01AM
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Here is one we really enjoy:
Key Lime Cheesecake Squares
3/4c flour
1/4c packed brown sugar
1/4c ground almonds
1/4c butter
1 8 oz pk cream cheese
1/2c sugar
1 egg
4 tsp lime juice
2 tsp grate lime peel
Combine flour, sugar, and almonds. Cut in butter til crumbly. Press firmly into an 8" square pan. Bake at 350°
for 15 minutes.
Beat all remaining ingredients together until smooth and creamy. Spread evenly over baked crust. Bake 15-20 minutes or until set. Cool and chill before serving.

    Bookmark   September 1, 2007 at 10:18AM
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