Craving a taste of summer? There’s nothing quite like the tangy-sweet bliss of a creamy Key lime pie to brighten your day. Whether you’re hosting a backyard BBQ or just treating yourself, these 18 irresistible recipes—from classic to creative twists—are sure to delight. Get ready to squeeze, mix, and savor the perfect dessert for sunny afternoons. Let’s dive into these luscious lime-filled favorites!
Classic Key Lime Pie with Graham Cracker Crust
Savor the perfect balance of tart and sweet with this no-fuss Key Lime Pie. Its creamy filling and crunchy crust come together in minutes.
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 3 tbsp granulated sugar
- 4 large egg yolks
- 14 oz sweetened condensed milk
- 0.5 cup key lime juice
- 1 tbsp key lime zest
Instructions
- Preheat oven to 350°F.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until evenly combined.
- Press mixture firmly into a 9-inch pie dish, covering the bottom and sides. Tip: Use a flat-bottomed cup to compact the crust evenly.
- Bake crust for 8 minutes, then cool on a wire rack.
- Whisk egg yolks in a bowl until pale and slightly thickened, about 2 minutes.
- Add sweetened condensed milk, key lime juice, and zest, whisking until smooth. Tip: Fresh juice delivers the brightest flavor—avoid bottled if possible.
- Pour filling into the cooled crust.
- Bake for 15 minutes until the edges are set but the center still jiggles slightly. Tip: Overbaking causes cracking—pull it early for a silky texture.
- Cool at room temperature for 1 hour, then refrigerate for at least 4 hours.
Now the pie’s creamy, tangy filling contrasts beautifully with the buttery crust. Serve chilled with whipped cream or a sprinkle of extra zest for a vibrant finish.
No-Bake Key Lime Pie with Whipped Cream Topping
Zesty and refreshing, this no-bake key lime pie is a summer staple. It’s creamy, tangy, and requires zero oven time.
Ingredients
– 1 1/2 cups graham cracker crumbs
– 1/3 cup granulated sugar
– 6 tbsp unsalted butter, melted
– 1 (14 oz) can sweetened condensed milk
– 1/2 cup key lime juice
– 1 tbsp key lime zest
– 1 cup heavy whipping cream
– 2 tbsp powdered sugar
– 1 tsp vanilla extract
Instructions
1. Combine 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter in a bowl. Mix until crumbs are evenly coated.
2. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides. Chill for 15 minutes to set.
3. In a separate bowl, whisk 1 can sweetened condensed milk, 1/2 cup key lime juice, and 1 tbsp key lime zest until smooth. Tip: Use fresh key limes for the brightest flavor.
4. Pour the filling into the chilled crust and spread evenly. Refrigerate for at least 4 hours or until firm.
5. In a chilled bowl, beat 1 cup heavy whipping cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract until stiff peaks form. Tip: Chill the bowl and beaters for faster whipping.
6. Spread the whipped cream over the chilled pie. Tip: For clean slices, dip your knife in hot water before cutting.
Ultra-creamy with a crisp crust, this pie balances sweet and tart perfectly. Serve with extra lime zest or fresh berries for a pop of color.
Key Lime Pie Bars with Shortbread Crust
Kick off summer with these tangy, creamy Key Lime Pie Bars. They’re easy to make and perfect for sharing.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, cold and cubed
- 4 large egg yolks
- 14 oz sweetened condensed milk
- 1/2 cup key lime juice
- 1 tbsp key lime zest
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- In a food processor, pulse flour, powdered sugar, and butter until crumbs form. Tip: Stop when the mixture holds together when pressed.
- Press the mixture evenly into the prepared pan. Bake for 15 minutes or until lightly golden.
- While the crust bakes, whisk egg yolks, condensed milk, lime juice, and zest in a bowl until smooth. Tip: Use freshly squeezed juice for the best flavor.
- Pour the filling over the hot crust. Return to the oven and bake for 15 minutes or until set.
- Cool completely at room temperature, then refrigerate for at least 2 hours. Tip: Chilling overnight enhances the texture.
- Cut into squares and serve chilled.
These bars are creamy with a crisp, buttery crust. Garnish with whipped cream and extra zest for a vibrant touch.
Vegan Key Lime Pie with Coconut Cream
Vegan key lime pie with coconut cream is a refreshing, no-bake dessert that’s creamy, tangy, and effortlessly dairy-free. Perfect for summer gatherings or anytime you crave a zesty treat.
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup melted coconut oil
– ¼ cup maple syrup
– 14 oz full-fat coconut milk (chilled overnight)
– ½ cup key lime juice
– ⅓ cup powdered sugar
– 1 tsp vanilla extract
– ½ tsp lime zest
Instructions
1. Combine 1 ½ cups graham cracker crumbs, ½ cup melted coconut oil, and ¼ cup maple syrup in a bowl. Mix until evenly moistened.
2. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides. Chill for 30 minutes to set.
3. Scoop the solid cream from the top of the chilled 14 oz coconut milk into a large bowl. Discard the liquid.
4. Whip the coconut cream with an electric mixer on high for 2 minutes until fluffy.
5. Add ½ cup key lime juice, ⅓ cup powdered sugar, 1 tsp vanilla extract, and ½ tsp lime zest. Whip for another 1–2 minutes until smooth and slightly thickened.
6. Pour the filling into the chilled crust and spread evenly.
7. Freeze the pie for at least 4 hours or until firm.
8. Slice and serve chilled. Garnish with extra lime zest if desired.
Gorgeously creamy with a bright citrus punch, this pie pairs perfectly with fresh berries or a drizzle of melted dark chocolate. The coconut crust adds a subtle sweetness that balances the tangy filling.
Mini Key Lime Pies in Phyllo Cups
Crisp, tangy, and bite-sized, these mini key lime pies in phyllo cups are a refreshing twist on the classic dessert. Perfect for summer gatherings or a quick sweet fix.
Ingredients
- 12 pre-made phyllo cups
- 1/2 cup sweetened condensed milk
- 1/4 cup key lime juice
- 1 tsp key lime zest
- 1/2 cup heavy whipping cream
- 1 tbsp powdered sugar
Instructions
- Preheat oven to 350°F. Place phyllo cups on a baking sheet and bake for 5 minutes to crisp. Cool completely.
- In a bowl, whisk sweetened condensed milk, key lime juice, and zest until smooth. Tip: Use fresh key lime juice for the best flavor.
- Divide the filling evenly among the phyllo cups, filling each about 3/4 full.
- Refrigerate for 30 minutes to set the filling. Tip: Chilling ensures a firm texture.
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form. Tip: Chill the bowl and whisk for faster whipping.
- Top each pie with a dollop of whipped cream before serving.
Unbelievably creamy with a zesty punch, these mini pies are a crowd-pleaser. Serve chilled with a sprinkle of extra zest for a vibrant finish.
Key Lime Pie Cheesecake with Lime Glaze
Zesty and creamy, this Key Lime Pie Cheesecake with Lime Glaze combines tangy citrus with rich cheesecake. A buttery graham cracker crust balances the bright lime flavor.
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup key lime juice
- 1 tbsp key lime zest
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp key lime juice (for glaze)
Instructions
- Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
- Mix graham cracker crumbs and melted butter until evenly combined. Press firmly into the pan bottom. Bake for 10 minutes. Cool slightly.
- Beat cream cheese and sugar on medium speed until smooth, about 2 minutes. Tip: Scrape the bowl to avoid lumps.
- Add eggs one at a time, mixing just until incorporated. Overmixing can cause cracks.
- Stir in key lime juice, zest, and vanilla. Pour filling over crust.
- Bake for 45-50 minutes until edges are set but center jiggles slightly. Tip: Run a knife around the edge to prevent sticking.
- Cool cheesecake in the oven for 1 hour, then refrigerate for 4 hours.
- Whisk powdered sugar and 2 tbsp key lime juice for glaze. Drizzle over chilled cheesecake.
Melt-in-your-mouth creamy with a sharp lime kick, this cheesecake is perfect chilled. Garnish with extra zest or whipped cream for a vibrant finish.
Key Lime Pie Parfaits with Meringue Crumbs
Overshadowed by its pie counterpart, these parfaits deliver the same tangy-sweet punch in a no-fuss format. Perfect for summer gatherings or a quick dessert fix.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 14 oz sweetened condensed milk
- ½ cup key lime juice
- 3 large egg yolks
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 2 large egg whites
- ¼ cup granulated sugar
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Mix graham cracker crumbs and melted butter in a bowl until evenly coated. Tip: Press a spoonful to test—it should hold its shape.
- Spread mixture on the baking sheet. Bake for 8 minutes until golden. Cool completely, then crumble.
- Whisk condensed milk, key lime juice, and egg yolks in a bowl until smooth. Chill for 30 minutes to thicken.
- Beat heavy cream and powdered sugar to stiff peaks. Fold into lime mixture gently to keep it airy.
- Whip egg whites to soft peaks. Gradually add granulated sugar, beating until glossy and stiff. Tip: Ensure no yolk traces remain for maximum volume.
- Spread meringue on another parchment-lined sheet. Bake at 225°F for 1 hour until crisp. Cool, then break into crumbs.
- Layer graham crumbs, lime cream, and meringue crumbs in glasses. Repeat. Tip: Chill for 15 minutes before serving for cleaner layers.
Fluffy meringue crumbs add crunch against the velvety lime cream, while graham cracker bits keep it grounded. Serve with extra crumbs on top for a rustic touch.
Gluten-Free Key Lime Pie with Almond Flour Crust
This gluten-free key lime pie is a tangy, creamy delight with a nutty almond flour crust. Trust us, it’s worth every bite.
Ingredients
- 1.5 cups almond flour
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 14 oz sweetened condensed milk
- 0.5 cup key lime juice
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 350°F.
- In a bowl, mix 1.5 cups almond flour, 3 tbsp melted coconut oil, and 2 tbsp maple syrup until combined.
- Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
- Bake the crust for 10 minutes, or until lightly golden. Let it cool completely.
- In another bowl, whisk 14 oz sweetened condensed milk, 0.5 cup key lime juice, 3 egg yolks, and 1 tsp vanilla extract until smooth.
- Pour the filling into the cooled crust.
- Bake for 15 minutes at 350°F until the filling is set but still slightly jiggly in the center.
- Cool the pie at room temperature for 1 hour, then refrigerate for at least 4 hours.
- Before serving, whip 1 cup heavy whipping cream and 2 tbsp powdered sugar until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pie.
All done! The crust is crisp and nutty, while the filling is silky with a bright lime kick. Try garnishing with lime zest or toasted coconut flakes for extra flair.
Key Lime Pie Ice Cream with Graham Cracker Swirl
Ripe for summer treat, this Key Lime Pie Ice Cream with Graham Cracker Swirl blends tangy citrus and buttery crunch. No churn needed—just a freezer and a few simple steps.
Ingredients
– 2 cups heavy cream
– 1 (14 oz) can sweetened condensed milk
– 1/2 cup key lime juice
– 1 tbsp key lime zest
– 1 cup graham cracker crumbs
– 3 tbsp melted unsalted butter
– 1/4 cup granulated sugar
Instructions
1. Whisk heavy cream in a large bowl until stiff peaks form, about 3-4 minutes.
2. Fold in sweetened condensed milk, key lime juice, and zest until fully combined.
3. Mix graham cracker crumbs, melted butter, and sugar in a separate bowl until crumbs are evenly coated.
4. Layer half the ice cream mixture into a 9×5-inch loaf pan.
5. Sprinkle half the graham cracker mixture over the ice cream.
6. Repeat layers with remaining ice cream and graham cracker mixture.
7. Use a knife to gently marble the top layer for a swirled effect.
8. Cover pan tightly with plastic wrap and freeze for at least 6 hours or until firm.
Expect a creamy, tart-sweet balance with a satisfying crunch in every bite. Serve scoops in waffle cones or topped with extra lime zest for a vibrant finish.
Key Lime Pie Cupcakes with Cream Cheese Frosting
Unlock the perfect balance of tangy and sweet with these Key Lime Pie Cupcakes. They’re a handheld twist on the classic dessert, topped with creamy frosting for a refreshing bite.
Ingredients
– 1 ½ cups all-purpose flour
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– ½ cup sour cream
– ¼ cup key lime juice
– 1 tbsp key lime zest
– 8 oz cream cheese, softened
– ¼ cup unsalted butter, softened
– 2 cups powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
3. Beat ½ cup butter and sugar in a mixer on medium until fluffy, 2 minutes.
4. Add eggs one at a time, mixing fully after each.
5. Mix in sour cream, key lime juice, and zest until combined.
6. Gradually add dry ingredients, mixing just until no streaks remain. Tip: Overmixing causes dense cupcakes.
7. Divide batter evenly among liners, filling each ⅔ full.
8. Bake 18–20 minutes, until a toothpick inserted comes out clean. Cool completely.
9. For frosting, beat cream cheese and ¼ cup butter on medium until smooth.
10. Gradually add powdered sugar and vanilla, beating until fluffy. Tip: Chill frosting 10 minutes for easier piping.
11. Pipe or spread frosting onto cooled cupcakes. Garnish with extra zest if desired. Tip: For a stronger lime flavor, brush cupcakes with extra juice before frosting.
What makes these cupcakes stand out is the moist crumb and bright lime punch, balanced by the rich frosting. Serve them chilled for a refreshing summer treat.
Key Lime Pie Tartlets with Fresh Berries
Crisp, tangy, and perfect for summer, these key lime pie tartlets balance creamy citrus filling with fresh berries. They’re easy to make but impressive enough for any occasion.
Ingredients
– 1 ½ cups graham cracker crumbs
– 6 tbsp unsalted butter, melted
– ¼ cup granulated sugar
– 14 oz sweetened condensed milk
– ½ cup key lime juice
– 2 large egg yolks
– 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
– ½ cup whipped cream
Instructions
1. Preheat oven to 350°F.
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
3. Press 2 tbsp of the mixture firmly into each tartlet pan, forming an even crust.
4. Bake crusts for 8 minutes, then cool completely. Tip: Use a flat-bottomed glass to press crumbs evenly.
5. Whisk condensed milk, key lime juice, and egg yolks in a bowl until smooth.
6. Pour filling into cooled crusts, filling each ¾ full.
7. Bake for 10–12 minutes until filling is set but still slightly jiggly. Tip: Overbaking causes cracking.
8. Chill tartlets for at least 2 hours.
9. Top with whipped cream and fresh berries before serving. Tip: Add berries just before serving to prevent sogginess.
Zesty and creamy, these tartlets deliver a bright lime punch with a buttery crunch. Serve them chilled with extra berries for a refreshing contrast.
Key Lime Pie Mousse with White Chocolate Shavings
Vibrant and creamy, this Key Lime Pie Mousse balances tart citrus with sweet white chocolate. It’s a no-bake dessert that comes together in minutes.
Ingredients
– 1 ½ cups heavy cream
– 14 oz sweetened condensed milk
– ½ cup key lime juice
– 1 tbsp key lime zest
– ½ cup white chocolate, shaved
– 1 tsp vanilla extract
Instructions
1. Chill a large mixing bowl and beaters in the freezer for 10 minutes.
2. Pour 1 ½ cups heavy cream into the chilled bowl. Whip on high speed until stiff peaks form, about 3 minutes.
3. Gently fold in 14 oz sweetened condensed milk with a spatula until fully combined.
4. Add ½ cup key lime juice, 1 tbsp key lime zest, and 1 tsp vanilla extract. Fold until uniform.
5. Divide the mousse evenly into serving glasses. Chill for at least 2 hours.
6. Just before serving, top with ½ cup white chocolate shavings.
Fluffy yet rich, this mousse delivers a bright lime punch softened by creamy sweetness. For a crunchier twist, layer it with graham cracker crumbs between servings.
Key Lime Pie Popsicles with Coconut Milk
Kick off summer with these creamy, tangy popsicles that blend key lime and coconut for a refreshing treat.
Ingredients
- 1 14-oz can coconut milk
- 1/2 cup key lime juice
- 1/3 cup granulated sugar
- 1 tsp lime zest
- 1/4 tsp salt
Instructions
- In a blender, combine 1 14-oz can coconut milk, 1/2 cup key lime juice, 1/3 cup granulated sugar, 1 tsp lime zest, and 1/4 tsp salt.
- Blend on high speed for 30 seconds until fully smooth. Tip: Scrape down the sides to ensure no sugar granules remain.
- Pour the mixture into popsicle molds, leaving 1/4 inch at the top for expansion.
- Insert popsicle sticks and freeze for at least 6 hours or until solid. Tip: Run molds under warm water for 5 seconds to release popsicles easily.
- Serve immediately or store in an airtight container in the freezer for up to 2 weeks. Tip: For extra crunch, roll popsicles in crushed graham crackers before serving.
Oozing with bright citrus flavor and creamy coconut, these popsicles are a frozen twist on the classic pie. Try drizzling melted white chocolate over the top for an elegant finish.
Key Lime Pie Smoothie with Greek Yogurt
Never underestimate the power of a Key Lime Pie Smoothie—it’s creamy, tangy, and ready in minutes. Perfect for breakfast or a refreshing snack.
Ingredients
- 1 cup plain Greek yogurt
- 1 ripe banana, frozen
- 1/2 cup almond milk
- 2 tbsp honey
- 1 tbsp lime zest
- 2 tbsp lime juice
- 1/2 tsp vanilla extract
- 1 cup ice cubes
Instructions
- Add Greek yogurt, frozen banana, almond milk, honey, lime zest, lime juice, and vanilla extract to a blender.
- Blend on high for 30 seconds until smooth. Scrape down the sides if needed.
- Add ice cubes and blend again for 20 seconds until thick and creamy. Tip: For a smoother texture, use crushed ice.
- Pour into a glass and garnish with extra lime zest if desired. Tip: Chill the glass beforehand for a frosty touch.
- Serve immediately. Tip: For a pie-like feel, top with graham cracker crumbs.
Creamy with a bright lime kick, this smoothie tastes like dessert in a glass. Try it with a sprinkle of coconut flakes for a tropical twist.
Key Lime Pie Pancakes with Lime Syrup
Every morning deserves a bright, tangy twist—these Key Lime Pie Pancakes with Lime Syrup deliver just that. Fluffy, citrus-kissed stacks drizzled with a zesty syrup make breakfast irresistible.
Ingredients
– 1 cup all-purpose flour
– 1 tbsp granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup buttermilk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 tbsp Key lime zest
– 2 tbsp Key lime juice
– 1/2 cup powdered sugar
– 1 tbsp water
Instructions
1. Whisk flour, granulated sugar, baking powder, baking soda, and salt in a bowl.
2. In another bowl, mix buttermilk, egg, melted butter, lime zest, and 1 tbsp lime juice until smooth.
3. Gently fold wet ingredients into dry ingredients—lumps are fine; overmixing toughens pancakes.
4. Heat a nonstick skillet over medium-low heat (325°F). Drop 1/4 cup batter per pancake.
5. Cook until bubbles form on top and edges set, about 2 minutes. Flip, cook 1 more minute.
6. For syrup, whisk powdered sugar, remaining 1 tbsp lime juice, and water until smooth.
7. Drizzle syrup over pancakes.
Perfectly tender with a punchy lime kick, these pancakes taste like dessert for breakfast. Serve with extra zest or a dollop of whipped cream for extra indulgence.
Key Lime Pie Trifle with Vanilla Wafers
Perfect for summer gatherings, this Key Lime Pie Trifle layers tangy lime custard, creamy whipped topping, and crunchy vanilla wafers for a refreshing no-bake dessert.
Ingredients
- 1 14-oz can sweetened condensed milk
- 1/2 cup key lime juice
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 cups vanilla wafers, crushed
- 1 lime, finely zested
Instructions
- Whisk together sweetened condensed milk and key lime juice in a bowl until fully combined. Set aside.
- In a separate bowl, beat heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3 minutes.
- Gently fold half the whipped cream into the lime mixture until smooth. Reserve the rest for topping.
- Layer 1 cup crushed vanilla wafers at the bottom of a trifle dish or serving glasses.
- Spread half the lime custard mixture evenly over the wafers.
- Repeat layers with remaining wafers and custard.
- Top with reserved whipped cream and sprinkle lime zest over the surface.
- Chill for at least 2 hours before serving to set.
Zesty lime cuts through the sweetness, while the wafers soften slightly for a perfect bite. Serve in individual glasses for a portable party treat.
Key Lime Pie French Toast with Citrus Glaze
Ripe for a twist on breakfast? This Key Lime Pie French Toast with Citrus Glaze combines tangy lime, creamy custard, and crispy edges for a bold morning upgrade.
Ingredients
– 4 slices thick-cut brioche bread
– 2 large eggs
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 tbsp key lime zest
– 1/4 cup key lime juice
– 1 tsp vanilla extract
– 1/4 tsp salt
– 2 tbsp unsalted butter
– 1/2 cup powdered sugar
–
Instructions
1. Whisk eggs, milk, granulated sugar, key lime zest, 2 tbsp key lime juice, vanilla, and salt in a shallow bowl until fully combined.
2. Heat a large skillet over medium-low heat. Melt 1 tbsp butter, swirling to coat the pan.
3. Dip one bread slice into the egg mixture, soaking 10 seconds per side. Let excess drip off.
4. Cook soaked bread in the skillet 3-4 minutes per side until golden brown. Repeat with remaining bread, adding more butter as needed.
5. Whisk powdered sugar and remaining 2 tbsp key lime juice in a small bowl until smooth. Drizzle over cooked French toast.
Tip: Use stale brioche for better absorption without falling apart.
Tip: Keep heat medium-low to avoid burning the sugar caramelizes quickly.
Tip: Zest limes before juicing for easier handling.
Tangy, creamy, and lightly crisp, this French toast balances sweetness with bright citrus. Serve with fresh berries or a dollop of whipped cream for extra indulgence.
Key Lime Pie Cookies with Lime Zest Icing
Savor the bright, citrusy punch of these Key Lime Pie Cookies, a zesty twist on the classic dessert. Perfectly tangy with a buttery crumb, they’re topped with a lime zest icing for extra freshness.
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 2 tbsp Key lime juice
– 1 tbsp Key lime zest
– 2 1/4 cups all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1 cup powdered sugar
– 1 tbsp milk
Instructions
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add egg, Key lime juice, and 1 tsp lime zest. Mix until combined.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Gradually add dry ingredients to wet ingredients, mixing just until dough forms. Tip: Avoid overmixing to keep cookies tender.
6. Scoop 1-tbsp portions of dough, roll into balls, and place 2 inches apart on the baking sheet.
7. Bake for 10–12 minutes, until edges are lightly golden. Tip: Cookies will firm up as they cool.
8. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
9. Whisk powdered sugar, milk, and remaining lime zest until smooth. Tip: For thicker icing, add more powdered sugar 1 tsp at a time.
10. Drizzle icing over cooled cookies.
A burst of citrus shines in every bite, with the icing adding a sweet-tart finish. Serve with a scoop of vanilla ice cream for a decadent twist.
Summary
Just imagine sinking your fork into one of these 18 luscious Key lime pie recipes—each one a creamy, tangy slice of summer bliss! Whether you’re craving classic or a creative twist, this roundup has something for everyone. Don’t forget to bake your favorite, leave a comment sharing which one stole your heart, and pin this article to spread the citrusy joy. Happy baking!
