How To make Key Lime Pie/Judy

Stacking A Key Lime Pie Cake

Our Floridian relatives were visting us in Glasgow so what a great excuse to create a key lime pie cake recipe.

What you'll need to stack:
Key lime pie cake layers
Homemade lemon curd
Key lime pie frosting
Grated lime zest

Let's make Key Lime Pie!

My daughter and I made key lime pie. You can too! For something so delicious, it's very easy to make. We used a graham cracker crust and a whipped cream topping. You can do a meringue topping, but I like this better for key lime. I used 4 medium egg yolks, but if you're using large or extra large eggs, just use 3. Lime juice isn't green, so if you want your pie filling to look lime green, you'll need to add food coloring to the mix.

Key Lime Cake Tutorial

Hi, Bakers! I'm Crystal, The Cake Lady and in this video I'll be teaching you how I make my Key Lime Cake with Cream Cheese Frosting. This cake is not super-tart like Key Lime Pie, but it is moist and delicious, a real crowd-pleaser! I hope you'll give it a try and let me know what you think in the comments below :) If you enjoy my videos, please like and subscribe to my channel.
Happy Baking!

Below are helpful links to Items I use the most!
Baker's Joy -
KitchenAid Mixer -
Wilton 8 Round Cake Pans -
Calphalon 9 Round Cake Pans -
Offset Icing Spatula -
3 Piece Rubber Spatula Set -

HOW TO MAKE KEY LIME CAKE | Spring Inspired Dessert (Dairy & Dairy-Free Option)

Hey everyone! The official start date for spring (in the northern hemisphere) was a few days ago. Today, we are going to make a fun key lime cake that tastes just like key lime pie.

**All ingredients that I used are dairy-free, but you can use dairy ingredients and it will taste just as delicious!

Recipes can be found at

Music used:
*About That Oldie by Vibe Tracks

Equipment used:
*Camera- Canon 700d/T5i
*Editing Software—Final Cut Pro

Learning To Make Key Lime Pie with @thepapaskitchen

NO BAKE KEY LIME PIE – The Way They Make It in Key West, Florida

Ingredients:

CRUST
10 graham crackers
1 tablespoon sugar
Zest of 1 lime. NOTE: TRY TO USE FRESH KEY LIMES IN THIS RECIPE IF POSSIBLE
Generous pinch of Kosher salt
8 tablespoons unsalted butter, melted

FILLING
2 tablespoons of cold water (be sure its cold)
1 ¾ teaspoons unflavored gelatin powder
16 ounces full-fat cream cheese @ room temp
Zest of 2 limes
One 14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract (NOT IMITATION)
¼ teaspoon kosher salt
½ cup fresh lime juice (from 3 limes that were zested) OR use ½ of Key Lime Juice

Instructions:

Grind 10 graham crackers up till fine in a food processor. Add sugar and salt as well as the zest of 1 lime.
Mix again. Slowly pour in the melted butter until everything is moist. Spray pie pan or plate with a light
dusting of baking PAM. Pour out into a pie pan or plate and form into an even crust on the bottom and
up the sides. Note: start with sides first then bottom. Afterwards use a small glass bowl or glass to
smooth crust down against the sides and the bottom till all is even. Put the crust in the refrigerator
once completed.
For the filling add to the 2 tablespoons of cold water the unflavored gelatin powder in a small
microwaveable bowl. Sprinkle it evenly over the water and allow it to naturally absorb the water. Set to
the side. Mix the cream cheese on medium speed mixer until smooth. Zest to limes into the cream
cheese and mix. Slowly add sweetened condensed milk into mixture until all is mixed and incorporated.
Add vanilla extract and salt, making sure everything is blended. Finally add the lime juice, and make
sure everything is now blended nicely. Scrap down the sides of the mixer bowl a few times during this
process to make sure everything is blended and there are no lumps of unblended cream cheese.
Next, melt the now solidified gelatin mixture by heating the unflavored gelatin mix in the microwave for
about 15 seconds. Remove and stir, and reheat some more if the solution is still lumpy or not even or
not clear and liquids. Once it is fully melted it will be hot and you must temper it before putting it all in
the cream cheese mixture. Do this by taking 2 or 3 tablespoons of the cream cheese mixture and adding
it to the small bowl containing the gelatin. Stir quickly until everything is incorporated and smooth.
Then turn your mixer back on and slowly pour the gelatin mixture into the cream cheese mixture and
mix until everything is nicely incorporated.
Pour the mixture into the cold pie plate smoothing out the top with the back of a spoon or spatula.
Return to the refrigerator and allow to set up at least 8 hours or overnight. Sprinkle more zest on top
before serving or even add a dollop of whipped cream just prior to serving.





Thanks for watching!

Key Lime Pound Cake

Definitely an intense citrus flavor in this one! If you like tangy desserts, the glaze on this will push all the right buttons. Personally, I'm not as much of a fan, so I can't just eat and eat this, but it got decent reviews from the family and friends that tried it.

In retrospect, I should have probably covered it with foil about 30 minutes in and let it cook for a total of an hour so it browned less and cooked through more.

Pretty sure that it won't go on my 'regular rotation' list as zesting key limes is...so...stinking...slow. Not worth it, IMHO.

NEXT!

Original recipe: