Best Key Lime Bites Recipes

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KEY LIME PIE DOUGHNUT BITES



Key Lime Pie Doughnut Bites image

Provided by Food Network

Categories     dessert

Time 45m

Yield 36 doughnut bites

Number Of Ingredients 12

2 cups egg yolks
2 cups key lime juice
1 3/4 cups sugar
1 1/2 sticks butter
16 ounces cream cheese
3 1/2 ounces sugar, plus more for coating
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon vanilla extract
4 eggs
Oil, for frying

Steps:

  • For the key lime curd: In the bowl of a double boiler, mix together the yolks, lime juice, sugar and butter. Cook until a candy thermometer reads 183 degrees F. Cool the bowl in an ice bath and then transfer the curd to a squeeze bottle or pastry bag.
  • For the dough: In a stand mixer fitted with a paddle attachment, mix the cream cheese until smooth. Add the sugar and blend. In a medium bowl mix the flour, baking powder and salt. In a separate bowl mix the vanilla extract and the eggs. With the mixer running, alternately add the dry and wet ingredients and mix until smooth.
  • In a frying pan pour enough oil to cover the doughnut bites. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
  • Scoop 1 ounce of the doughnut batter into the hot oil and fry until golden brown. Repeat for the remaining dough batter. Scoop out the doughnut balls with a slotted spoon, then toss in some sugar and fill the centers with some key lime curd.

KEY LIME BITES



Key Lime Bites image

Key limes don't provide much peel, so sometimes I cheat and use regular limes-for the peel only-in these bites. If you can wait, these are even better the next day. -Joni Larsen, Wellington, Utah

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 11

1 cup butter, softened
1/4 cup confectioners' sugar
2 teaspoons Key lime juice
2 teaspoons grated Key lime zest
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup chopped macadamia nuts
ICING:
2 cups confectioners' sugar
1/4 cup Key lime juice
1 teaspoon grated Key lime zest

Steps:

  • Preheat oven to 400°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lime juice and zest. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in nuts., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. , Bake 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely., In a small bowl, combine icing ingredients. Dip cookies in icing; allow excess to drip off. Place on a wire rack; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 136 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 69mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

VEGAN KEY LIME PIE BITES



VEGAN KEY LIME PIE BITES image

Categories     Fruit

Yield 12

Number Of Ingredients 9

Crust:
1 1/4 cups graham cracker crumbs (about 1 sleeve graham crackers)
1/4 cup (4Tbsp) vegan butter, melted (such as Earth Balance)
Filling:
1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
3/4 cup light or full fat coconut milk, well shaken
1/4 cup coconut oil, melted
3-4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice)
1/3 - 1/2 cup agave nectar (depending on preferred sweetness)

Steps:

  • Preheat oven to 375 degrees F and line a standard muffin tin with 12 paper liners. Add graham crackers to a food processor and process until you achieve a fine meal. Then add melted butter and pulse to combine. Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden brown. Remove and set aside to cool. Add all filling ingredients to a blender and blend on high (or liquify) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness. Pour filling into muffin tins and tap on counter to release air bubbles. Top with a bit more lime zest and loosely cover. Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks, though best when fresh.

KEY LIME PIE DOUGHNUT BITES



Key Lime Pie Doughnut Bites image

How to make Key Lime Pie Doughnut Bites

Provided by @MakeItYours

Number Of Ingredients 12

2 cups egg yolks
2 cups key lime juice
1 3/4 cups sugar
1 1/2 sticks butter
16 ounces cream cheese
3 1/2 ounces sugar, plus more for coating
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon vanilla extract
4 eggs
Oil, for frying

Steps:

  • For the key lime curd: In the bowl of a double boiler, mix together the yolks, lime juice, sugar and butter. Cook until a candy thermometer reads 183 degrees F. Cool the bowl in an ice bath and then transfer the curd to a squeeze bottle or pastry bag.
  • For the dough: In a stand mixer fitted with a paddle attachment, mix the cream cheese until smooth. Add the sugar and blend. In a medium bowl mix the flour, baking powder and salt. In a separate bowl mix the vanilla extract and the eggs. With the mixer running, alternately add the dry and wet ingredients and mix until smooth.
  • In a frying pan pour enough oil to cover the doughnut bites. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
  • Scoop 1 ounce of the doughnut batter into the hot oil and fry until golden brown. Repeat for the remaining dough batter. Scoop out the doughnut balls with a slotted spoon, then toss in some sugar and fill the centers with some key lime curd.

KEY LIME PIE CAKE BITES RECIPE - (4.2/5)



Key Lime Pie Cake Bites Recipe - (4.2/5) image

Provided by kayjayjohnson

Number Of Ingredients 5

1 box yellow cake mix
1/2 tbsp. grated lime zest
1/3 cup key lime juice
3/4 cup half and half
2 eggs

Steps:

  • Mix together cake mix, lime zest, key lime juice, half and half and eggs. Batter will be thicker. Pour batter into a greased 9×13 baking pan. Bake at 350 degrees for 28-32 minutes, until the cake springs back when lightly touched. Remove from the oven and cool completely. Crumble cake into small, even pieces, placing crumbs in a large bowl. Add the following ingredients: ¼ cup Lime Butter Cream Frosting (recipe below) ½ cup sweetened condensed milk 2 tbsp. grated lime zest With the back of a spoon, mix together cake crumbles with ingredients until a thick "dough" consistency forms, making it easy to shape into a cake bite. Shape cake bites, evenly sized and cool for 1-2 hours in the refrigerator, or 20 minutes in the freezer. Dip into white melting chocolate. Top with crushed graham crackers. Lime Butter Cream Frosting (makes approx. 3 cups of frosting) 8 tbsp. (1 stick) butter, room temperature 3 ¾ cups powdered sugar, sifted 3-4 tbsp. milk or cream 2 tsp. lime extract or lime juice 2 tbsp. lime zest Place the butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop the mixer before adding the sugar or you will have a large mess to clean up. Add the sugar, 3 tablespoons milk (cream) and lime extract or juice and lime zest. Beat frosting starting on slow increasing your speed until frosting is nice and creamy. Add up to 1 or more tablespoons of milk (cream) if frosting to too thick.

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