However, a variety of lime you should also be using is the Makrut. The bumpy rinds of these limes might seem off-putting, but they're perfect for brightening up a curry or a lively beef stew.

Bake crust at 350 degrees for 7 to 9 minutes. Cool on wire rack. Whisk together eggs, grated lime rind, and fresh lime juice in a non-aluminum saucepan over low heat. Add 1 cup sugar, 6 ...

Break the butter into a food processor, and add the sugar. Process 10 seconds. Add the vanilla, lime rind, and egg whites, and process 5 seconds. Add the flour, and process to incorporate. Transfer ...

Add the vanilla, lime rind & juice, mix well, and pour over the base. Chill in the fridge for 30 minutes. Decorate with fresh slices of lime & whipped cream.

Beat together the soft cheese, Quark, yogurt and vanilla extract. Add the sweetener, lime and lemon rind and juice. Mix thoroughly. Taste, adding more sweetener, if needed. Place a layer of sponge ...

Using a fine grade grater, grate in the rind of half a lemon and one lime. Juice the grated lime and half a lemon into the batter and add the gin here if you want to add it to the cake.

Papaya can be used instead of mango. Peel cucumber if skin is tough or waxed. In small bowl, combine mango, onion, cucumber, lime juice, lime rind and cumin. Cover and let stand for one hour or up to ...

Garnish with the lime. Muddle cucumbers and jalapeño together ... Garnish with a pinch of vanilla-infused Maldon sea salt and a grapefruit peel. Combine ingredients in a pot and heat on low ...