Creamy Lime Coolers Recipes

LIME COOLER BARS

Steps:

• In a large bowl, combine 2 cups flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan.Bake at 350° for 20 minutes or until lightly browned., In a large bowl, whisk the eggs, sugar, lime juice and zest until frothy. Combine the baking powder and remaining flour; whisk into egg mixture. Pour over hot crust. , Bake for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.

LIME COOLERS

Steps:

• Make Classic Sugar Cookies with lime zest instead of orange. Whisk 1 1/2 cups confectioners' sugar, 2 tablespoons green decorating sugar and 3 tablespoons lime juice, then spread over finished cookies.

CREAMY LIME CHILLER

Steps:

• Place all ingredients in a blender; cover and process until smooth. Pour into chilled glasses; serve immediately.

MINTY LIME COOLER

Steps:

• Combine the lime juice, sugar and mint in a blender. Puree until smooth. Fill two tall glasses halffull with ice cubes. Pour half of the lime juice concentrate in each. Top with sparkling water, garnish with lime and mint and serve.

WATERMELON-LIME COOLER

Steps:

• In an ice-filled highball glass, combine the Lillet Rosé, red bitter, gin and lime juice. Top with the watermelon juice and stir gently to combine. Serve immediately.

COOL AND CREAMY KEY LIME DESSERT

Steps:

• Heat oven to 350°F. Place flour in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through flour in opposite directions), until evenly mixed. Stir in walnuts and 1 teaspoon lime peel. Press evenly in bottom of ungreased 9-inch square pan.
• Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
• In medium bowl, mix condensed milk, lime juice and 2 teaspoons lime peel; set aside. In chilled large bowl, beat whipping cream and food color with electric mixer on high speed until stiff.
• Fold lime mixture into whipped cream just until blended. Pour over crust. Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours. Store covered in refrigerator.