i know linden trees are called lime trees, but i dont live in an area with them and i'm just not sure if that means limes grow on them....
Ingredients: 2 tablespoons honey 1 tablespoon water 1 cup graham cracker crumbs 1 envelope gelatin 1/4 cup water 12 ounces evaporated milk 8 ounces cream cheese -- softened 2 tablespoons lime juice 1 teaspoon grated lime rind 1/2 cup milk green food coloring sugar Directions: Combine honey and 1 tablespoon water. Add to graham cracker crumbs. Mix well. Press into 9 springform pan or pie plate. Softened gelatin in 1/4 cup water. Stir over low heat until dissolved or dissolve in microwave. Stir into evaporated milk. Chill until thickened but not set. Whip on high speed of electric mixer until stiff peaks form. Mix cream cheese, lime juice, and lime rind until blended. Gradually add milk and food coloring. Fold into evaporated milk mixture. Pour over crust. Chill until firm
INGREDIENTS For the cake: 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon kosher salt 2 sticks (8 ounces) unsalted butter, at room temperature 1 cup granulated sugar 5 large eggs, at room temperature Finely grated zest of 1 medium lime (about 1 packed tablespoon) For the glaze: 2 tablespoons freshly squeezed lime juice (from 2 medium limes) 1/4 cup granulated sugar INSTRUCTIONS For the cake: Heat the oven to 350°F and position the rack in the upper third. Butter and lightly flour a 9-by-5-by-3-inch loaf pan; set aside. In a large bowl combine flour, baking powder, and salt, stirring with a whisk to break up any lumps; set aside. Using an electric stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy and smooth, about 1 minute. Add sugar and continue beating until light and fluffy, about 4 minutes more. (Stop the mixer to scrape down the sides occasionally.) Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour mixture in two additions, mixing each until just incorporated. (Do not overmix, or your cake will be tough.) With a rubber spatula, fold in lime zest. Spread batter into the prepared pan and place in the oven. Bake until top of cake is puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes. Meanwhile, make the lime glaze. For the glaze: Combine lime juice and sugar in a small bowl, stirring until sugar is dissolved. Remove cake from the oven and let cool on a wire rack for 10 minutes; remove from the pan. Stir lime glaze again, then brush top of cake with glaze (use it all). Cool completely before serving.
