EASY KEY LIME PIE I
This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like.
Provided by DINNER2
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
- Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 45.5 g, Cholesterol 144.7 mg, Fat 13.6 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 217.4 mg, Sugar 37 g
SIMPLE LIME MOUSSE
Simple Lime Mousse is the perfect pairing of zesty lime and fluffy whipped cream. "It's light and refreshing, especially after a meal that's left your taste buds tingling," assures field editor Shirley Glaab of Hattiesburg, Mississippi.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream until it begins to thicken. Add the sugar, lime juice, zest and vanilla; beat until stiff peaks form. Spoon into dessert dishes. Garnish with lime and mint if desired.
Nutrition Facts : Calories 259 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 23mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
EASY KEY LIME MOUSSE
This is a super simple low-calorie mousse or pie filling. It's also especially tasty in trifles ... or on a spoon!
Provided by KrissieFaye
Categories < 15 Mins
Time 5m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 4
Steps:
- Make sure the whipped topping has been completely softened and is no longer frozen.
- In a large bowl, whisk together the key lime juice, water, and pudding mix until blended and smooth.
- Incorporate the whipped topping into the key lime pudding mixture until thoroughly blended.
- Use as desired; keep refrigerated.
Nutrition Facts : Calories 43.5, Fat 1.4, SaturatedFat 0.8, Cholesterol 4.5, Sodium 20.8, Carbohydrate 7.5, Fiber 0.1, Sugar 4.6, Protein 0.9
KEY LIME MOUSSE CUPS
Light, lovely and laced with a splash of tart key lime juice, these fancy little phyllo cups are so refreshing served as an after-dinner dessert treat...and they take just minutes to whip up! -Suzanne Pauley, Renton, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with raspberries and lime wedges if desired. Serve immediately.
Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
20 BEST KEY LIME DESSERT RECIPE COLLECTION
These Key lime desserts go well beyond Key lime pie! From cake to trifle to cookies and fondue, these sweet, tart treats are full of so much goodness.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Key lime dessert in 30 minutes or less!
Nutrition Facts :
KEY LIME MOUSSE
Provided by Melissa Roberts
Categories Milk/Cream Mixer Egg Dessert Lime Butter Lime Juice Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Whisk together zest, juice, sugar, salt, and eggs in a small heavy saucepan. Add butter and cook over medium-low heat, whisking frequently, until thick enough to hold marks of whisk, about 5 minutes. Force through a fine-mesh sieve into a bowl, then quick-chill in an ice bath, stirring occasionally, about 5 minutes.
- Beat cream until it holds stiff peaks, then fold into custard gently but thoroughly. Spoon into glasses and chill at least 2 hours and up to 12.
KEY LIME PARFAITS
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy small skillet over medium heat. Mix in sugar and stir until bubbling, about 1 minute. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool.
- Stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Using electric mixer, beat cream in medium bowl until firm peaks form; fold into lime mixture.
- Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours.
EASY LEMON-LIME MOUSSE
This dessert is extremely easy to make, and will wow family and friends; it's my new "company's coming over" dessert. I served this to some very stuffed dinner guests before xmas, who claimed to have no room for dessert, yet when this was presented it was gobbled down completely. This mousse is very light and is an excellent choice after a heavy meal. If you want a lemon mousse, rather than lemon-lime, just use all lemon juice instead of the combination. Thanks go out to a Martha Stewart magazine for this gem. Prep time includes minimum chilling time.
Provided by Lennie
Categories Dessert
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- The first step is to make the lemon curd, which you can do a day or so ahead of time, if you wish.
- In a medium-sized heavy saucepan, using a wooden spoon, combine the butter and 1 cup of the white sugar; don't worry, it likely won't go into a smooth paste--that doesn't matter.
- With the same spoon, stir in the eggs and egg yolks, lemon juice and lime juice (I use freshly squeezed lemon juice but have been using bottled key lime juice for the lime).
- If the mixture looks all curdled, don't worry.
- Place the saucepan over low heat and cook, stirring constantly, until mixture is smooth.
- This will take about 5 minutes; as the butter melts and you keep stirring or whisking, it will come together nicely.
- Now raise the heat to medium and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon; this will take several minutes, from as quickly as 4 mins to as long as 8 (don't let the mixture boil; if it starts to, turn heat down).
- Remove pan from heat and stir in zest; then pour into a glass or ceramic bowl and cover with plastic wrap, letting wrap touch and cover the surface of the curd (this prevents a skin from forming).
- Chill in fridge at least one hour; overnight is fine.
- When ready to make the mousse, beat the cream with the remaining 1/3 cup sugar to soft (not stiff) peaks.
- Get the lemon curd out of the fridge, peel away plastic wrap, and use a whisk to loosen up the curd.
- Now gently fold that curd into the whipped cream, combining thoroughly--but with a light hand.
- Spoon mousse into 6 individual dessert dishes.
- Cover and chill for at least two hours; overnight is fine.
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5/5 (6)Total Time 1 hr 15 minsCategory DessertCalories 436 per serving
- Use an electric mixer to beat the softened cream cheese until it is smooth and creamy. Do not try and mix in the rest of the ingredients until the cream cheese is completely soft and smooth, or your mousse will have lumps in it.
- Once the cream cheese is smooth, add the sweetened condensed milk and beat until it is combined. Then add the thawed whipped topping. Continue mixing until all ingredients are combined.
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- Your first step is to zest about 3 - 4 key limes as you will need 2 teaspoons of zest. Then, juice 8 -10 key limes to get 1/4 fresh key lime juice from them. Set both aside.
- Using a hand held mixer, beat the whipping cream in a large bowl, until soft peaks are formed. Set the bowl aside.
- In another large bowl, beat the softened cream cheese, sweetened condensed milk, key lime juice, and zest until smooth and creamy. At this point, grab a rubber spatula and gently fold in he whipping cream into the lime cream cheese mixture.
KEY LIME MOUSSE BITES - ONE SWEET APPETITE
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5/5 (1)Servings 30Cuisine AmericanTotal Time 10 mins
- Combine the cream cheese and sweetened condensed milk in the bowl of your electric mixer. Whisk until smooth. Stir in the juice. Fold in your whipped cream and fill your little cups.
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- Add the milk and cream cheese to a bowl and blend with an electric mixer; then blend in the lime juice.
- In a separate bowl, whip the cream until stiff peaks form; approximately 4-5 minutes. Next, fold the whipped cream into the other mixture with a spatula by passing it down through the mixture and across the bottom; then up over the top. (This will help the mixture rise. Don't mix too much or too quickly and stop when the ingredients are all incorporated. This process only takes about 1 minute.).
KEY LIME MOUSSE RECIPE (KETO, LOW-CARB) - LOW CARB YUM
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Ratings 4Calories 309 per servingCategory Dessert
- Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
- Combine sweetener and lime zest in large bowl. Add whipping cream and beat with an electric mixer until stiff peaks form.
KEY LIME PIE MOUSSE - LET'S DISH RECIPES
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4.5/5 (76)Total Time 10 minsCategory DessertsCalories 225 per serving
- In a small bowl, mix together graham cracker crumbs, sugar and butter. Divide crumb mixture evenly between 8-12 small dessert glasses.
KEY LIME KETO MOUSSE DESSERT RECIPE {LOW CARB}
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KEY LIME MOUSSE CUPS - MORGAN SISTERS RECIPES
From morgansistersrecipes.com
Cuisine AmericanCategory DessertServings 6-7Total Time 30 mins
- In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with lime zest if desired. Serve immediately.
CHILLED KEY LIME MOUSSE RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 4 hrsCategory Healthy Valentine's Day Dessert RecipesCalories 191 per serving
- Pour water into a small heatproof glass bowl and sprinkle with gelatin. Let stand until softened, about 3 minutes. Heat about 1 inch of water in a small skillet over low heat. Place the bowl in the pan and stir until the gelatin has dissolved and the liquid is clear. (Alternatively, microwave the gelatin mixture, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 40 seconds.) Set aside.
- Combine 1 cup sugar and lime zest in a food processor and process until the zest is finely ground. Transfer to a large saucepan and add lime juice and salt. Heat over medium heat until very hot, whisking until the sugar is dissolved. Remove from the heat. Whisk egg yolks in a medium heatproof bowl. Whisking constantly, very slowly add the lime juice mixture, beginning with just a few drops and gradually increasing the amount.
- Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the custard is thick enough to coat the back of a wooden spoon, 2 to 4 minutes. Immediately transfer to the bowl of a stand mixer (or a large deep bowl if using a hand mixer). Beat starting on low speed and increasing to medium-high until very thick and pale, 3 to 5 minutes. With the mixer running, slowly dribble in the gelatin mixture and continue to beat on medium-high speed until the mixture cools to room temperature, about 5 minutes. Clean the beaters.
- Beat egg whites in another mixing bowl on medium speed just until foamy. Increase speed to medium-high and sprinkle in the remaining 1/2 cup sugar, about 1 tablespoon at a time, beating well after each addition. Beat just until the egg whites hold stiff peaks when the beaters are lifted.
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