Lime recipes
Lime is a tropical citrus fruit known for its vibrant and aromatic fragrance, with a lower acidity than lemon.
Lime recipes are wonderfully versatile, as this fruit can be used to create anything from delicious desserts to refreshing cocktails or bright, flavorful salads.
In cooking, every part of the lime can be used. The zest adds a fragrant touch to baked goods, while the juice is ideal for dressings and vinaigrettes, delivering a rich flavor and a uniquely refreshing taste.
Green lime, apple and cucumber gelatin
Ingredients
Preparation
To make this green lime, cucumber and apple gelatin, the first thing we will do is hydrate the gelatin sheets. To do this, all you have to do is put fresh water in a bowl and introduce the gelatins for approximately 10 minutes.
Squeeze the limes carefully so that no seeds fall and reserve the juice. Peel the cucumber and cut it into medium pieces. Put the cucumber pieces in the blender glass and blend until you get a puree or fine cream. If you have a juicer, use it to get only its juice.
Put the water in a saucepan and add the lime juice and cucumber juice. Stir well so that everything integrates and heat. It doesn't need to boil, we just need it to heat up.
When the mixture is hot, remove from heat. Drain the gelatin sheets well by squeezing them with your hand so that all the water drains. Add them to the juice mixture and stir well so they dissolve.
Wash the apples, peel them and cut them to remove the core. Chop into small cubes.
Add the apple cubes to the gelatin (but save a few to garnish) and stir well.
Add the gelatin mixture to the mold in which you want to make this green lime, cucumber and apple gelatin... it can be a large mold or individual molds. Take to the refrigerator and let it rest there for at least 4 hours.
Lime - lemon candies
Ingredients
Preparation
Peel the lemon and lime... removing all the white part, which is bitter. Blend perfectly until you get a homogeneous puree. You now have the fruit pulp.
Mix the pectin with the sugar.
Add the fruit pulp previously heated to 50°C.
Now, bring the entire mixture to a boil for one minute. Add the other part of sugar, bring to a boil again and add the honey. Cook at 107°C.
Remove from heat and add lemon juice to stop cooking.
Pour the mixture into a container covered with parchment paper or a mold and reserve overnight at room temperature. Unmold and cut your candies into the shape you want... for example, wedge-shaped. Bathe in sugar.
Lime cheesecake
Ingredients
Preparation
Sift the flour, that is, pass it through a sieve or fine-mesh strainer. Thanks to this process you will get the flour to separate into small particles and let in more air. Thus, anything we make with this flour will be fluffier.
Make a volcano with the flour, a mountain with a hole in the middle. Put in that hole, the beaten egg, sugar, salt and butter at room temperature. This expression, 'room temperature', refers to butter when it is at room temperature, soft. It is the optimal point to work with it. Mix without kneading until forming a homogeneous dough and wrap in plastic wrap. Let rest at least one hour in the refrigerator before starting to work with it.
After the resting time, roll out the dough with the help of a rolling pin and make a circle a little larger than the mold with which you will make the cake. Place the dough inside the mold and very carefully stick to the surface of the mold. With a fork prick the bottom of the dough so it doesn't rise in the oven and put it in the oven preheated to 180 degrees for about 10 minutes or until the surface of the dough is well golden, remove from oven and reserve.
To prepare the lime cream, bring a saucepan with condensed milk and lime zest to heat, let cook for about 10 minutes and remove from heat. Separate the yolks from the whites. Add the yolks in a bowl and stir with the whisk and add two tablespoons of condensed milk. Stir well and pour the preparation back into the saucepan and cook until it has a thicker texture, remove from heat and wait for it to cool a little before adding the cream cheese.
Pour the cheese and lime cream into the sponge base and put it in the refrigerator for 3 hours so it cools and gains consistency.
Lime - lemon macarons
Ingredients
Preparation
In a bowl, mix the almond flour and powdered sugar... previously sifted (sifting means passing through a sieve or fine-mesh strainer so they are more airy and light). Stir a little and add half of the whites. Continue stirring until you form a kind of paste.
Mix the sugar with water in a saucepan to prepare the syrup. For it to be perfect, it's best to use a kitchen thermometer (which is used a lot, for example to prepare caramel). On the other hand, whip the rest of the whites to stiff peaks in a bowl.
When the syrup reaches 118°, add it little by little to the whipped whites without stopping beating. Beat gently for a few more minutes.
Add the meringue to the almond flour paste and mix until everything is well integrated. If you're going to prepare lime and lemon macarons (with different colors) divide the mixture in two: add green paste coloring to one part and a few drops of yellow to the other. Mix so the color is uniform in the dough.
Put each mixture in a pastry bag and on the baking tray with paper form circles (about 3 cm in diameter). Let rest for 2 or 3 hours until a crust forms (that's the key so they don't expand during baking...).
Preheat oven to 140° and bake for about 15 minutes.
Now let's go with the fillings. For the lemon filling, put the gelatin in a bowl and hydrate it with water and ice. Drain it and mix in a saucepan the eggs, sugar and lemon juice and stir until it begins to boil. Remove the saucepan from heat, drain the gelatin and add it. Wait a few minutes so the mixture isn't so hot and then add the butter (which should be at room temperature, that is, soft). You should beat until the mixture is smooth, and then let it cool in the refrigerator for a couple of hours.
For the lime filling, melt the chocolate in a bain-marie or microwave, being very careful not to burn it. Boil the cream with butter and honey in a saucepan. Let it cool a little and pour the chocolate over the mixture. Gradually add the lime juice while stirring. Store in the refrigerator for a couple of hours too. Presentation: Fill the green macarons with lime cream and the yellow ones with lemon. Put a little cream in the center of one of the 'tops' and press with the other. Ready to eat your lime and lemon macarons!
Tip: Macarons require technique. Don't worry if they don't come out perfect the first time!
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