Candied Key Lime Slices Recipes

CANDIED LIME PEEL

Steps:

• Using a sharp knife, carefully remove any thick white pith from lime peel. Cut peel into thin 2-inch-long strips.
• Bring a medium pot filled with water to a boil over high heat. Prepare an ice-water bath. Add lime peel to boiling water and cook for 1 minute. Using a slotted spoon, transfer lime peel to ice-water bath to cool. Repeat process.
• Heat sugar and 1 cup water in a medium saucepan over medium-high heat until sugar is dissolved. Drain lime peel and add to saucepan; cook, stirring occasionally, for 5 minutes. Using a slotted spoon, transfer lime peel to a wire rack set over parchment paper to drain. Toss with superfine sugar to coat. Store candied lime peel in an airtight container up to 3 days.

KEY LIME THYME PIE

Steps:

• For the crust, blend an 8 oz. box of gluten-free graham crackers to make 2 cups of crumbs. Stir in the melted vegan butter until combined.
• Pat the mixture into the bottom of a standard pie dish or a spring form, oiled and sides lined with parchment paper. Use the bottom of a drinking glass to help press the mixture flat to the bottom.
• Bake at 350 degrees for 8-10 minutes.
• Dairy-free Sweetened Condensed Milk: In a small/medium size saucepan pour in the bottles of coconut culinary milk and bring to a low boil. Allow to boil for 5 minutes while whisking continuously.
• Lower the heat bringing the milk to a simmer. Add in the powdered sugar and continue to whisk until the sugar has fully dissolved. Add thyme sprigs, salt and vanilla (if using) and allow to simmer until the mixture has reduced by half - about 30-40 minutes. Remove sprigs from milk.
• Candied Thyme Garnish: Create a simple syrup by bringing equal parts water and organic cane syrup to a boil and simmering until the sugar is dissolved. Once the mixture has cooled completely, dip fresh sprigs of thyme into it and lay them onto parchment paper. Sprinkle with sugar.
• For the Filling:
• Add the key lime juice to the Sweetened Condensed Milk with thyme, to taste.
• Fold the CocoWhip in to the mixture and add lime zest to taste.
• Add the filling to the crust, lightly cover and freeze for at least 2 hours or overnight.
• Garnish with key lime slices and sprigs of candied thyme.

CANDIED LIME SLICES

Steps:

• Slice limes into thin rounds, blanch in a pot of boiling water for 2 min & drain.
• In the same pot, combine water & 1 cup sugar. Bring to a simmer & add lime slices. Simmer for 10-15 min, till white pith of limes looks translucent (May take longer if pith is esp thick or dense).
• Drain & spread out on a cooling rack to dry for at least 1 hour.
• Put 2 tbsp sugar in shallow bowl or saucer. When limes are dry, coat both sides of the lime slices by pressing them into the sugar (May need more sugar for good coverage).
• Store in an airtight container & layer between parchment paper or plastic wrap till ready to use. I freeze these when I make a batch & then just take out what I need to use.

CANDIED KEY LIME SLICES

Steps:

• In a 10-inch sauté pan, bring sugar and 1 cup water to a boil, stirring constantly until sugar dissolves. Reduce heat to a gentle simmer. Add lime slices in a single layer, arranging them so they do not overlap. Cook until white pith is translucent, 30 to 40 minutes, turning slices two or three times during cooking. Using a slotted spatula, carefully transfer slices to a wire rack to cool completely before using.