Key limes are tiny and full of intense flavour. If you can't find them, regular limes will work just fine.
If you love the taste of classic sweet and tangy lemon squares, you'll love this lime version. The green food colouring darkens as the squares bake, so make the shade of the lime curd slightly lighter than your desired final colour.
The addition of lime curd to this creamy cheesecake offers just the right amount of tang and an extra richness.
Katie Taylor of Thornhill, Ont., was inspired to create this recipe with chicken after making it with mussels. She serves this with jasmine or basmati rice, to which she adds grated lime rind, chopped peanuts, butter, salt and pepper. Kaffir lime leaves and lemongrass are available at Asian markets and some supermarkets.
For a stronger zing to this sweet-and-sour soup, serve with a wedge of lime to squeeze onto each bowlful.
A toss of fruit in a lime syrup cools off a flavourful Thai meal. If mangoes are unavailable, substitute two peeled and cubed peaches or nectarines.
Guests at Prospect Plantation in Ocho Rios stay in luxury oceanfront villas. Sonia Pink, the cook at Somewhere Villa, is revered for her frozen lime mousse pie.
Tropical Thai flavours give a new twist to wings. Be sure to use regular (not light) coconut milk in order for it to reduce properly. Garnish with lime wedges.
Chicken thighs aren't just affordable; they also happen to be incredibly juicy and tender. Plus, they make a tasty canvas on which to paint this sweet and sour honey-lime glaze. Serve with lime wedges and a lemony salad.
Cost: $3.30/serving
