a friend of mine told me that if you add a whole lemon or a whole lime or a mixture of both is really healthy for you but didn't explain why i happen to love both in water what are the health benefits of lemon? what about lime? Any risks Like overdose kidney problems etc... is it safe to add one of each, once a day
1 graham cracker crust 1 8-ounce package cream cheese 1 14-ounce can sweentened condensed milk 1/2 cup key lime juice 2 cups Cool Whip, thawed mix together the cream cheese, condensed milk, key lime juice, and cool whip...add a little green food coloring to give it some color. put this mixture into the crust and put in fridge for a couple hours. serve cold! this is the simplest and probably one of the best recipes i've tried. turned out wonderful and was a big hit. good luck
Here are two recipes I have both tried. Both are very good. I hope this helps. INGREDIENTS 1 (10 inch) pie crust, baked and cooled 1 tablespoon grated lime zest 1 cup fresh lime juice 1 (14 ounce) can sweetened condensed milk 1 (3.5 ounce) package instant vanilla pudding mix 1 (8 ounce) container frozen whipped topping, thawed DIRECTIONS In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired. INGREDIENTS 1 (9 inch) prepared graham cracker crust 3 cups sweetened condensed milk 1/2 cup sour cream 3/4 cup key lime juice 1 tablespoon grated lime zest DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Here are two that I use often. The first is a little easier, but both are very good. Key Lime Pie INGREDIENTS: 1 (10 inch) pie crust, baked and cooled 1 tablespoon grated lime zest 1 cup fresh lime juice 1 (14 ounce) can sweetened condensed milk 1 (3.5 ounce) package instant vanilla pudding mix 1 (8 ounce) container frozen whipped topping, thawed DIRECTIONS: In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired. ********************************* Key Lime Pie II INGREDIENTS: 1 cup graham cracker crumbs 3 tablespoons white sugar 5 tablespoons butter, melted 3 eggs 1/2 cup key lime juice 1 (14 ounce) can sweetened condensed milk 1 pinch salt 1 pinch cream of tartar 1 cup heavy whipping cream 1 lime, sliced DIRECTIONS: Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool. Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl. To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust. Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.
