I’m sure the first thing that comes to mind when you think of key lime desserts is a stunning and classic pie, right?
It’s definitely one of my all-time favorite desserts.
But key lime is also beautifully sweet and citrusy, and it’s delicious in everything from cupcakes and fudge to donuts and ice cream.
Key lime is the perfect ingredient to use when you want something fresh and fruity but maybe aren’t a fan of overly sour treats.
And don’t worry if you can’t find Key limes! You can order the juice online or just use regular limes.
This citrus-infused cake is so simple to make but absolutely bursting with fantastic flavor.
The cake is super moist, so you could serve this with just a dusting of powdered sugar if you want.
But that Key lime glaze adds the perfect kick of lime, so it’s a must-make if you ask me.
Ever since I first saw vegan condensed milk in the grocery store, I’ve wanted to try to make vegan Key lime pie.
I’ve tried other vegan recipes before, which all included either agar-agar or soaked cashews. But they were never quite right.
This recipe, though, is utterly spot on! It’s so rich and creamy, thanks to the coconut cream, which adds a super subtle sweetness but isn’t overly nutty.
I just love the look of these key lime cupcakes. That wonderful green swirl reminds me of ordering lime sauce on my ice cream as a kid!
These make such a nice change to the usual chocolate or vanilla treats you always see at parties, and I bet they’ll fly off the plate.
The cake and frosting include Key lime zest and juice, giving the whole thing a nice citrus note.
The cream cheese frosting is also a little tangy, which works so well against the lime.
If you prefer your frosting to be smooth, feel free to leave the zest out. You should get enough flavor from the juice alone.
Trifle is such a stunning dessert, with all those incredibly flavorful layers and colors, and it’s just as impressive in individual portions as it is in one giant bowl.
If you want to make this recipe in as short a time as possible, go ahead and use store-bought angel food cake or a boxed cake mix.
But if you have the time, I highly recommend making the Key lime cake from up top.
Not only will it guarantee amazing flavor, but it will also give this dish some much-needed color.
These cookies are light, fresh, sweet, and will melt in your mouth.
They’re so good; you’ll need to make extra and have the recipe printed on cards because everyone will want it!
The key to keeping these as pale as possible is making them pretty small and only bake them for around 8 minutes.
Any longer, and they’ll dry out and become crisp. They’ll still be tasty, but won’t be melt-away cookies.
When you hear that these little bites are paleo, low carb, keto-friendly, dairy-free, gluten-free, AND vegan, you must be curious about the ingredients.
I mean, what’s left if you can’t use butter, milk, graham crackers, or sugar?
Like many vegan recipes, this uses nuts for the base, though in this case, it’s macadamia rather than cashew.
The rest is a blend of coconut sugar, oil, flour, and milk. Keep them in the freezer, and they’ll stay the perfect firm yet smooth consistency.
I’ve been making fondue for years, and it’s always a combination of milk and dark chocolate.
White chocolate can be temperamental, after all, so I never bothered with it before now.
But this recipe is worth the extra effort and splurging on some top-quality white chocolate!
Plus, using the slow cooker all but guarantees a totally smooth, lump-free dessert.
For a last-minute dessert that wows, you have to try this three-ingredient key lime pie mousse.
Ok, so technically, it’s a six-ingredient dish if you count the graham cracker crumble. And it’s not Key lime pie without it!
But the mousse itself is just a quick blend of sweetened condensed milk and lime juice folded into whipped cream. That’s it!
Lemon bars are universally loved for their creamy yet slightly sour flavor. But I’m sure that these Key lime bars will be an even bigger hit.
Using soaked cashews and arrowroot, these are so dense and creamy; you’ll think they’re loaded with cream cheese and eggs.
They’re zesty like a lemon bar but have a much sweeter finish, which I prefer. I’m sure your family will feel the same.
You can’t think of Key limes and not think about Florida.
The story goes that Key lime pie was created in Key West way back in the 1800s, and it’s been a state-staple ever since.
As most of us haven’t had a vacation in well over a year, why not make this sunny, sweet little loaf, close your eyes, and pretend you’re sipping a tequila sunrise on a remote Key?
It’s light, sweet, and moist, and after just one bite, you’ll feel that ocean breeze.
Fudge should be firm but not hard, soft but not squishy, and slightly crumbly but not grainy. Basically, it should be sweet, creamy, and, most of all, fudgy!
Many fudge recipes are rich and chocolatey, but I can’t get enough of this refreshing Key lime taste.
Between the marshmallows, chocolate, zest, and juice, the finished product is to die for.
I even sprinkled over some graham cracker crumbs at the end to give it that classic pie taste, too.
There’s something so nostalgic about donuts. I think it’s a mix of their fun and unique shape and the crazy colors you can buy them in.
Obviously, this isn’t a super colorful donut, but that doesn’t mean it’s not gorgeous!
Just look at how that lime zest and toasted coconut pops against the bright white glaze.
It’s also incredibly flavorful, fluffy, and ultra-moist, thanks to the coconut milk in the batter.
I love every single word in that title, and I made this recipe not an hour after finishing this post.
Between my obsession with cheesecake, my undying love for Key lime pie, and my impatient sweet tooth, this recipe might just be too good.
(Read: I ate all eight servings in under three days!)
The only downside to this recipe is that you have to let it sit in the fridge for a few hours before serving.
During that time, I suggest you leave the house if you have as little willpower as I do.
Poke cakes are great for when you want a little extra bit of flavor or if you over-baked your cake.
You’ll infuse every bite with moisture by poking holes in the top and pouring over a sweet filling.
This cake style is also great for those who may not have the time to make something elaborate and decorative. Just serve this right in the baking dish.
You’ll make a simple vanilla box cake mix and top it with a blend of sweetened condensed milk, evaporated milk, and lime zest and juice.
Finally, cover the whole thing with sweetened whipped cream.
Chocolate truffles are almost always made using a simple ganache recipe.
Ganache is just cream and chocolate, and depending on how much of each you use, the mix will either set firm or stay relatively loose.
Truffles need to be firm enough to handle, so you’ll use at least twice as much chocolate as cream.
However, since this recipe also includes key lime juice, you’ll need even more chocolate to help it set.
Bundt cakes are usually super moist, and their recipes will typically contain more wet ingredients than regular cakes.
This is to help them cook properly in the bundt pan, which has a lot more surface area than your average baking tray.
Much like poke cakes, bundt cakes are terrific for those who don’t want to spend hours decorating.
The pan usually has a design already, and it’s as easy as pouring over a glaze to finish.
Here’s another zesty recipe I just couldn’t wait to try. This twist on a classic kid treat is totally irresistible.
You’ll start by gently melting butter in a heavy-bottomed pan before adding marshmallows, lime zest, and lime juice.
Keep it moving on low heat, so the marshmallows melt but don’t burn.
I like to keep some mini-marshmallows back and mix them in with the cereal for added chewiness.
Finally, you’ll mix through cereal and graham cracker crumbs, along with white chocolate chips.
The ingredients for this no-churn ice cream look a lot like the ingredients for the Key lime pie cheesecake above.
You’ll beat the cream cheese until light and fluffy before blending in condensed milk and Key lime juice and zest.
The big difference is that this also includes heavy cream to keep it light and soft when frozen.
Key lime has such a tropical vibe, and I love it with coconut. It also works well with mango and raspberry, but especially pineapple.
Many pineapple desserts include lime juice anyway, so it makes sense to pair these two in this light and sweet parfait.
If you can’t find Torani lime syrup, just make your own with water, lime juice, and sugar. Gently simmer until the sugar dissolves and store in the fridge.
It’s never been easier to make a batch of homemade popsicles, and if you can find fun molds, too, it’s even more magical.
Summer is a long few months of hot days where popsicles are the perfect cool treat. Unfortunately, they’re usually loaded with sugar and preservatives.
That’s why I love making popsicles at home. I control what goes inside, and it’s such a fabulous excuse to experiment with flavors.
For these key lime popsicles, you’ll just need to whisk vanilla pudding mix, condensed milk, lime juice, milk, and lime zest until smooth.
Then, pour it into the molds and freeze until firm.
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