LIME POUND CAKE

INGREDIENTS:

1 cup butter, softened

½ cup shortening

3 cups white sugar

5 eggs

1 ½ teaspoons lime flavoring Lorann Oils

1 ¼ cups milk

3 cups all-purpose flour, sifted

¼ teaspoon lime zest

1 teaspoon baking powder

¼ teaspoon salt

DIRECTIONS:

Preheat oven to 350 degrees F.  Grease and flour Bundt Pan.  Sift together flour, baking powder and salt.  Set aside. 

Cream butter, shortening and sugar.  Beat in Eggs one at a time – then stir in flavoring.  Add lime zest.  Beat in Flour alternately with milk.  Pour into prepared pan.

Bake 80 – 90 minutes or until a toothpick in the center comes out clean.  Let cool 10 minutes, then transfer to a wire rack to cool.  Cool Completely.

Creamed Butter and Sugar

Adding Egg One at a Time

All Mixed

All mixed with Green

Ready to Bake

Just Out of the Oven

Glazed

FROSTY MARGARITA FROZEN PIE (non alcoholic)/ Lemon Syrup-Candied Lemon Peel

Makes 2 pies

1 can (14 ounces) sweetened condensed milk

1 pint  (2 cups) heavy whipping cream, whipped

10 ounces Bacardi Mixers - Margarita frozen concentrate (1 can) (do not add water)

1 tablespoon lemon juice

1 tablespoon lime juice or key lime juice

A few drops of green food coloring, if desired

2 short bread or graham cracker crusts (9 inches)

In a large bowl, combine the milk, lemon juice and the margarita concentrate.  Mix well.  Mix in food coloring, if desired. Fold half of the whipped cream into margarita mixture. Fold in remaining whipped cream.  Divide and spoon into crusts.   Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving.  Garnish with whipped cream.

Ingredients

Milk and Concentrates

Ready to pour into crust

Ready to Freeze

Garnished with Candied Lemon Peel and Yellow Sugar

Garnished with Yellow Sugar and Lemon Syrup

CANDIED LEMON PEEL / LEMON SYRUP

The lemon syrup can also be used for snow cones http://www.bakingbanquet.blogspot.com/2012/08/snow-cones-homemade-no-special-snow.html

Any citrus fruit can be used, but lemons work the best.

Ingredients:

2 lemons

1 ½ cups water

1 ½ cups granulated sugar

Sugar for coating

3 tablespoons lemon juice

Wash and dry two lemons.  With a vegetable peeler, peel lemons in a circular spiral motion.  Set aside.

Boil the water in a small saucepan.  Add lemon peel.  Boil for approximately 5 minutes or until the peel is tender.

Remove the peel from the water.  Add the sugar and lemon juice and bring to a very gentle boil.  While the sugar water is cooking, cut your peel into narrow strips.  

Once the sugar water is at a gentle boil, add the lemon peel.  Stir constantly.  DO NOT BOIL AT A RAPID BOIL OR IT WILL CARMELIZE AND BURN.  When the lemon peel is nearly translucent, remove from heat (approximately 15 – 20 minutes). 

Using a sieve, pour the liquid (lemon syrup) through the sieve (which catches the candied peel) and into a container for storage.

In a shallow bowl, add about 1/3 cup sugar.  Coat each peel in sugar and place separately in a storage container.  Let dry overnight.

Let the lemon syrup cool, then store in the refrigerator.

YELLOW SUGAR CRYSTAL SPRINKLES

1/8 cup Wilton’s Sprinkles – White Sparkling Sugar

1 drop yellow food coloring

In a very small bowl, stir the food coloring and the sugar.  Add more sugar to get a paler color, or add another drop of food coloring for a richer color.  Stir for approximately 5 minutes to be sure all the moister is absorbed.  Store in an air tight container.

LEM'N KEY LIME CREAMY PIE

A medley of sweet and sour flavor sensations help this creamy pie work in harmony with your tangy dessert cravings.

Ingredients:

½ cup sour cream

1 ½ cups plain Greek yogurt

1 (14 oz) can sweetened condensed milk

3 tablespoons lemon juice

3 tablespoons Key lime juice

1 tablespoon lemon zest (or the zest from one huge lemon)

1/2 tablespoon cornstarch (to thicken pie so it will set)

1 Keebler shortbread crust (or graham crust)

Heavy whipping cream for garnish

Triple berry freezer jam

Directions:

HEAT oven to 350 degrees F.  Beat sour cream, yogurt, sweetened condensed milk, lemon juice, Key lime juice and lemon zest together in a large bowl with an electric mixer until smooth and blended.  Add the cornstarch and mix until any lumps are gone.  Pour into crust.

BAKE 25 to 30 minutes or until set.  Cool thoroughly.  Chill 2 hours.  Garnish with whipping cream and triple berry freezer jam.  Store in the refrigerator.

Ingredients

Ingredients all mixed together

Ready for the Oven

Just out of the Oven