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tips how to make key lime curd filling
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Greek yogurt adds a tart boost to the topping for the Key lime pie, while coconut oil gives the graham cracker crust a tropical edge.
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The only thing better than a silky, tart Key lime pie? A graham cracker crust that doesn't fall apart when you serve it.
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In the winter months, there's nothing like the bewitching, slightly exotic flavor of Key limes or the larger regular limes (a.k.a. Persian) to transport you mentally to some warm tropical spot, preferably an island with an endless beach. This cake, with its tart lime filling offset by billowy drifts of sweet, marshmallow-like frosting, should do the trick.
Key limes are smaller than Persian limes and often come packed in a net bag, but don't despair if you can't find them. Persian limes make an excellent substitute (see Cooks' Notes, below, for more details on buying limes). Another helpful hint: Because there's grated zest in both the cake and the filling, grate all the zest you need first, before you start juicing.
Recipes
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
4.0
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Good thing this cake serves a crowd—the creamy key lime topping will have everyone back for seconds.
Recipes
This recipe is based on the famous Key lime pie from Joe’s Stone Crab restaurant in Miami Beach. If you can’t find Key limes, use fresh juice from regular limes. The bars are best garnished with whipped cream and lime immediately before serving.
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This easy key lime pie recipe is a fusion of our best versions. The secret is a touch of lemon juice to balance the lime and a pinch of cinnamon in the crust.
Vegan
3.7
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This recipe is based on the famous Key Lime pie from Joe’s Stone Crab restaurant in Miami Beach. If you can’t find Key limes, use regular fresh lime juice. The bars will keep, wrapped in plastic, in the refrigerator for up to 3 days.
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This recipe requires some advance preparation: The yogurt needs to drain for 12 hours.
This recipe can be prepared in 45 minutes or less but requires additional sitting time.
Recipes
We’ve reinvented the classic Key lime pie as a tart made with a homemade graham cracker crust. Key limes are smaller, rounder, and have a yellower cast than regular limes; look for them in gourmet shops and some supermarkets. Otherwise, substitute regular limes; six limes should yield 1/2 cup juice.
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Articles
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Cooking
This key lime tart with walnuts was a standout at the Google cafeteria this week. Now here's the recipe
Matt Gross
Cooking
Just don't call it cashewgurt.
Aliza Abarbanel
Lifestyle
Turn any salad-like jumble into a meal by surrounding it with seasoned yogurt.
Emily Fiffer and Heather Sperling
Cooking
Like a wedge salad, except easy and you can eat. it. with. your. hands.
Elyssa Goldberg
Cooking
These sweet and savory mix ins keep yogurt exciting.
The Healthyish Team
Cooking
Yogurt made its mark on breakfast. Now it’s become chefs’ go-to for waking up dinner. Here's how to incorporate it into nearly everything you eat
Alison Roman
Videos
(151)
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This moist and fluffy dessert uses toasted coconut, coconut milk, and coconut oil to infuse as much flavor as possible into the cake.
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We show you how to make mini frozen key lime pies.
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This Risotto looks beautiful, and tastes amazing!
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Produced by Bon Appétit for Dannon | Prioritize self-care with a deliciously easy snack and a fun activity to Do Good By You™, everyday.
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How to make a cheesesteak.
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We show you how to make vadouvan-carrot yogurt.