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[1] Key lime bars instead of pie. The recipe is below (photos #1 and #2 © Go Bold With Butter). [2] These bars work as a casual dessert or something fancier. You can garnish the tops with whipped cream. We like to add a piece of chocolate-covered orange peel. [3] Key limes, plucked from…
Continue reading “No-Bake Key Lime Bars Recipe For National Key Lime Pie Day”
Darker green Persian/Tahitian limes and the smaller, yellower Key limes (photo by Evan Dempsey | © THE NIBBLE). We love the filling of Key lime pie. Not especially a crust fan, we often make the filling alone, to serve crustless in pots de crème or ramekins. If you’ve had Key lime pie made with…
Continue reading “How To Use Key Limes & Key Lime History”
In addition to a new year, this season heralds the return of that delicious little citrus, Key lime. While the peak season for Key limes is June through August, they’re in stores now. There are two principal lime types in American supermarkets: the Persian or Tahitian lime, which is what Americans think of as “lime”…
Continue reading “TIP OF THE DAY: Key Up Some Key Limes”
