LIME CREAM TORTE
This impressive-looking dessert is surprisingly simple to prepare. Light and refreshing, it's a super make-ahead treat- the flavor gets getter as it sits in the refrigerator. I've had many requests for the recipe.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10-14 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, eggs, butter, water and lime juice; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a large bowl, combine milk and lime juice. Fold in whipped cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1-1/4 cups filling. Repeat layers twice. Top with the remaining cake layer. Frost the top of cake with remaining filling., Refrigerate for at least 1 hour. Serve with lime slices if desired.
Nutrition Facts : Calories 404 calories, Fat 20g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 367mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 0 fiber), Protein 6g protein.
KEY LIME MARSHMALLOW MERINGUE TARTS
After spending time last winter in Key West, my husband and I became obsessed with Key lime pie. This is my downsized version of one we tried while spending time in that area. Marshmallow creme is the extra special touch. -Barbara Hahn, Park Hills, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 tarts.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cracker crumbs, almond paste, butter and sugar; press onto the bottom and up the sides of eight ungreased 4-in. fluted tart pans with removable bottoms. Place on baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Cool on wire racks., In large bowl, whisk milk and lime juice. Pour into crusts. In a large bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Add marshmallow creme, a tablespoon at a time, beating on high until stiff peaks form. Spread meringue over filling. Return to baking sheets., Bake at 325° for 15-20 minutes or until meringue is lightly browned. Cool completely on wire racks. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 624 calories, Fat 22g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 239mg sodium, Carbohydrate 99g carbohydrate (84g sugars, Fiber 1g fiber), Protein 11g protein.
KEY LIME MERINGUE CAKE
Provided by Alexis Touchet
Categories Cake Mixer Citrus Dessert Bake Lime Winter Birthday Shower Engagement Party Lime Juice Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 29
Steps:
- For Cake:
- Heat oven to 350°F. with rack in middle. Butter cake pans, then line bottoms with rounds of parchment. Dust pans with additional flour, knocking out excess.
- Sift flour, baking powder, and salt together into a bowl.
- Beat together butter and sugar in a large bowl with an electric mixer (or a stand mixer fitted with the paddle attachment) at medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs one at a time, beating well after each addition. Beat in zest and vanilla and continue beating until light and fluffy, 3 to 5 minutes more. At low speed, add flour mixture in 3 batches alternately with milk, beginning and ending with the flour mixture and mixing until batter is just smooth.
- Divide batter between cake pans, spreading it evenly. Bake until a wooden toothpick inserted in the center of each cake comes out clean and cakes begin to pull away from sides of pans, 20 to 25 minutes.
- Cool for 15 minutes in pans on racks. Run a thin knife around sides of pans, invert cake layers onto racks, and cool completely.
- For Filling:
- Whisk together sugar, cornstarch, and salt in a heavy 2-quart saucepan, then whisk in 3/4 cup water and juice until smooth. Whisk together eggs in a medium heat-proof bowl until well combined.
- Bring juice mixture to a boil over medium heat, stirring with whisk, then reduce heat and continue to cook at a slow boil, stirring with whisk, 1 minute (mixture will be thick). Remove pan from heat.
- Add half of hot juice mixture to eggs in a slow stream, stirring with whisk. Stir egg mixture into juice in pan and cook over medium-low heat, stirring, just until it reaches a simmer. Remove pan from heat and add butter and zest, stirring until butter is melted.
- Cover filling with a buttered round of wax paper or parchment paper and chill until cold, about 1 hour.
- For Frosting:
- Combine frosting ingredients in a large bowl with electric mixer (or stand mixer fitted with the whip attachment). Beat at high speed until frosting is thick and fluffy, 3 to 5 minutes.
- Assemble Cake:
- Halve each cake horizontally with a long serrated knife. Put 1 layer on a cake stand or a large plate and spread with one-third of filling (about 2/3 cup).
- Stack remaining cake layers using half of remaining filling between each layer.
- Spread top and side of cake generously with frosting.
LIME MERINGUE KISSES COOKIE RECIPE
Adapted from TAMI L. SMITH: Specialty Baker & Contributing Editor to www.baking 911.com. Try lemon or orange zest.
Provided by Rita1652
Categories Drop Cookies
Time 1h
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 250° (F) Cover 2 baking sheets with parchment or foil.
- Beat egg whites with salt until soft peaks form. Add sugar very slowly, beating well between additions, until egg whites are stiff but not dry.
- Fold in lime zest and vanilla.
- Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a pastry bag fitted with a 1/2-inch star tip.
- Bake until dry, but not brown, 40 to 45 minutes. Cool 2 to 3 minutes before removing from baking sheets.
Nutrition Facts : Calories 23.1, Sodium 11.1, Carbohydrate 5.6, Sugar 5.6, Protein 0.3
LIME CREAM TORTE
Just a hint of lime in the cake; lots of lime in the filling. Mmmm! My dad often requests this for his birthday.
Provided by Kaarin
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease two 9-inch round cake pans, line with waxed paper and grease waxed paper.
- In a mixing bowl, cream the butter and sugar.
- Add the flour, lime juice, 1/2 cup water and the eggs.
- Beat on high 2 minutes.
- Add the remaining 1/2 cup water along with the rest of the cake ingredients.
- Spoon into pans and bake at 375°F for approximately 30 minutes, until a toothpick comes out clean.
- Cool in pans 15 minutes.
- Invert on cooling racks, carefully remove waxed paper and cool completely.
- Slice each round horizontally to make 4 layers.
- Make filling: in a small bowl combine sweetened condensed milk and lime juice, mixing well.
- In a large mixing bowl, whip cream till stiff peaks form.
- Reserve 1 cup whipped cream.
- Fold lime juice mixture into whipped cream just until blended.
- Assemble cake: place the first layer cut side up on plate, top with 1/3 of filling.
- Repeat with remaining layers, the last layer should be cut side down.
- Use reserved whipped cream to decorate top layer.
- Refrigerate 2-3 hours before serving.
- Garnish with lime slices.
- Note: I use 4 large limes for this recipe.
Nutrition Facts : Calories 559.8, Fat 29.2, SaturatedFat 17.9, Cholesterol 139.2, Sodium 466.4, Carbohydrate 69, Fiber 0.9, Sugar 46.2, Protein 7.9
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KEY LIME MERINGUE TART RECIPE | BON APPéTIT
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- Whisk eggs, yolks, sugar, lime juice, lemon juice, and coarse salt in medium metal bowl. Set bowl over medium saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens slightly and instant-read thermometer inserted into curd registers 140°F for 3 minutes, 5 to 6 minutes total (do not allow to boil). Remove bowl from over water. Gradually whisk butter into curd a few cubes at a time until smooth, allowing butter cubes to melt before adding more. Strain curd through fine sieve set over small bowl. Press plastic wrap directly onto surface of curd and chill overnight. DO AHEAD Lime curd can be made 2 days ahead. Keep chilled.
- Using electric mixer, beat butter, cream cheese, and sugar in medium bowl until smooth. Add flour and salt and beat just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.
- Preheat oven to 375°F. Roll out dough on lightly floured work surface to 11- to 12-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Trim dough overhang to 1/2 inch, then fold overhang in, forming double-thick sides extending ¼ inch above sides of pan. Pierce crust all over with fork. Freeze crust 20 minutes.
- Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 25 minutes. Remove foil and beans. Continue to bake until crust is golden and cooked through, about 20 minutes longer. Cool crust completely in pan on rack.
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