Lime Curd


  • 1 cup sugar
  • 1/4 cup butter
  • 3/4 cup lime juice
  • 2 eggs, beaten


  1. Place the sugar, butter and lime juice in the a glass bowl over a pot of boiling water.
  2. Stir over medium-high heat until the butter melts.
  3. Temper 1/4 cup of the hot lime mixture into the eggs, mixing well.
  4. Reduce heat to medium until the water simmers.
  5. Slowly whisk the egg mixture into the lime mixture.
  6. Cook until the mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes.
  7. Cool and store in the refrigerator in a glass jar.

Adapted from:


Ginger Lime Chicken


  • 1 whole chicken or chicken parts
  • 1 cup rice wine vinegar
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 2 teaspoons garlic, finely minced
  • 1/2 cup brown sugar
  • 2 tablespoons ground ginger
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons salt
  • 1/2 stick of butter, softened
  • 3 tablespoons fresh grated ginger
  • 1 lime, zest and juice
  • 2 teaspoons black pepper
  • 1 teaspoon salt


  1. Clean excess fat off the chicken but do not remove the skin and pat dry.
  2. In a bowl, combine the vinegar, oil, lime juice, garlic, sugar, ginger, red pepper and salt.
  3. Whisk to combine.
  4. Put your chicken in a large container or bag to marinade and pour the marinade over it.
  5. Let sit in the refridgerator for a few hours to overnight turning at least once.
  6. Prepare the butter by combining the butter, cilantro, ginger, lime zest and juice in a bowl.
  7. Set aside in the refrigerator to firm up.
  8. When you are ready to grill your chicken, remove the meat from the marinade and shake dry.
  9. Season the chicken inside and out with salt and pepper.
  10. Stuff the butter under the skin.
  11. Cook according to your grill instructions.

Source: My kitchen

Salmon With Lime Butter


  • 2 salmon fillets
  • 2 tablespoons butter, melted
  • 1/2 tablespoon lime juice
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried minced parsley or 1/2 tablespoon chopped fresh parsley
  • 2 garlic cloves, minced


  1. Tear a large square of heavy-duty aluminum foil and place the salmon in the center.
  2. Combine the remaining ingredients in a small bowl.
  3. Brush the fish liberally with this mixture.
  4. Bring up two sides of the foil until they meet in the middle. Fold over the top 1″ of the foil, then keep folding over until the foil is flush against the top of the fish. Roll one open end over the same way.
  5. Pour the remaining butter in the other open end, then roll over to seal. Poke 2-3 holes in the top of the foil with the tip of a knife or a skewer.
  6. Place the packet on a cookie sheet.
  7. Bake in an oven set to 350 for about 30 minutes.


Grilled Cilantro Lime Chicken


  • 2 pounds skinless, boneless chicken breasts
  • 2 Tbsp olive oil for the marinade plus more for grilling
  • Grated zest from 2 limes
  • Juice from 2 limes, about 1/4 cup
  • 3 Tbsp chopped cilantro
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Lime wedges, fresh sprigs of cilantro, and slices of avocado to serve


1 Place the chicken breasts between two piece of plastic wrap or wax paper and pound to an even thickness with a meat mallet or rolling pin.


2 Mix the olive oil, lime zest, lime juice, cilantro, sugar, salt and pepper together in a large bowl. Add the chicken and massage the marinade into the chicken. Cover and chill for at least 30 minutes, and up to 4 hours or overnight.


3 Preheat the grill for medium high heat. Remove the chicken breasts from the refrigerator. Remove them from the marinade and pat them dry with paper towels. Coat the chicken breasts with some olive oil. Soak a paper towel in a little more oil and use tongs to wipe the grill grates. When the grill is hot, place the chicken breasts on the grill. Grill for a few minutes on each side, until cooked through.


Key Lime Daiquiri Pound Cake

1 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
3 cups all-purpose flour
1/2 tsp baking powder
1 cup milk
2 tsp rum
1 tbsp grated key lime zest
2 tsp key lime juice
1 1/2 tsp vanilla extract
1/2 tsp lemon juice

1/4 cup white sugar
1/4 cup butter
2 tbsp key lime juice
3 tbsp rum

  • Preheat oven to 325.
  • Grease and flour a 10 inch tube pan.
  • Mix together the flour and baking powder.
  • In a large bowl, cream together 1 cup butter, 1/2 cup shortening and 2 cups sugar until light and fluffy.
  • Beat in the eggs one at a time.
  • Beat in the flour mixture alternately with the milk mixing just until incorporated.
  • Stir in 2 tablespoons rum, key lime zest, 2 teaspoons key lime juice,vanilla extract and lemon juice.
  • Pour batter into prepared pan.
  • Bake in a preheated oven for 90 minutes.
  • Allow to cool in pan 10 minutes.
  • Turn it out onto wire rack.
  • While warm, prick top of cake with toothpick pour key lime glaze over warm cake.
  • Cool completely.

To make Key Lime Daiquiri Glaze:

  • In small saucepan, combine 1/4 cup sugar, 1/4 cup butter and 2 tablespoons key lime juice.
  • Bring to boil.
  • Continue to boil, stirring constantly, for 1 minute.
  • Remove from heat and stir in 3 tablespoons of rum.