Limes are quickly becoming one of my favourite ingredients. The bright and fresh tang from these little green beauties work wonderfully in both sweet and savoury dishes. Limes are a standard ingredient in some international cuisine, particularly Thai and Mexican. Here are a few recipes I have posted over the past year that include lime as an important part of the dish.
A key lime is smaller than the typical Persian lime. It is also known for having a more tart and bitter flavour. These limes have the word ‘key’ in it’s name because of the popularity of them in the United States and the growth and production of them in the Florida Keys. Even though they are known for their prominence in the Florida Keys they are actually originally from Southern Asia and were introduced to the United States by Spanish Explorers.
The most common dish utilizing key limes in North America is definitely the key lime pie. This pie has a simple filling made with key lime juice, egg yolks and sweetened condensed milk. The filling is topped with either a meringue topping or whipped cream.
These little tassies turn the key lime pie into a bite size treat. They are simple to make, taste delicious and are the perfect dessert. They are great for parties, when there are a number of cookies or squares for people to snack on.
This recipe is slightly adapted from Better Homes and Gardens.
- ½ cup butter
- ⅓ cup cream cheese
- 1 cup flour
- ¼ almonds or macadamia nuts, finely chopped
- 2 egg yolks
- ⅔ cup sweetened condensed milk
- ½ teaspoon finely shredded lime peel
- ¼ cup lime juice
- green food colouring (optional)
- 1 cup whipped cream
- ¼ cup toasted coconut
- In a medium bowl, combine ½ cup butter and cream cheese. Beat with an electric mixer on medium speed until mixture is combined. Add flour. Beat on low speed just until combined. Mix in the chopped nuts. Cover and chill dough for one hour.
- Shape dough into 24 balls. Press each ball evenly into the bottoms and up the sides of 24 ungreased 1-3/4-inch mini muffin cups.
- Bake in a 325F oven for 20-25 minutes. Remove from the oven and let cool.
- Make the lime filling by whisking the egg yolks with the condensed milk until they are combined. Mix in the lime peel, lime juice and optional food colouring.
- Spoon about 1 tablespoon of filling into each baked cup.
- Bake again at 325F for 10 more minutes. Remove from the oven and let the tassies cool completely.
- Before serving, spoon a dollop of whipped cream and sprinkle on some toasted coconut.