Lemon-Lime, Corn, and Jalapeno Relish

2 limes

1 lemon

1 cup fresh corn kernels (cut from 2 small ears)

4 jalapeño chilies, seeded, finely chopped (scant 1/2 cup)

1/2 cup extra-virgin olive oil

3/4 teaspoon (or more) coarse kosher salt

Use fine grater to remove zest from limes and lemon.  Place zest in medium bowl.  Squeeze enough juice from limes and lemon to measure 2 tablespoons lime juice and 2 tablespoons lemon juice.  Add to bowl with peel.  Add corn kernels, jalapeños, oil, and 3/4 teaspoon coarse salt; stir to blend.  Cover and chill at least 2 hours to allow flavors to blend.  Season to taste with more coarse salt, if desired.  (Can be made 1 day ahead. Keep chilled. Bring relish to room temperature before serving.)

Makes 1 1/2 cups.

From Bon Appetit via Epicurious

Lime Curd

6 large egg yolks
3/4 cup sugar
1/2 cup fresh lime juice
3 tablespoons heavy cream
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
2 teaspoons freshly grated lime zest

In a heavy saucepan, whisk together yolks, sugar, lime juice, cream, and butter and cook over moderately low heat, whisking constantly, 5 to 7 minutes, or until mixture just reaches a boil (do NOT allow to boil).  Strain curd through a fine sieve into a bowl and stir in zest.  Cool curd with its surface covered with plastic wrap, and chill at least 4 hours and up to 2 days.

Coconut Layer Cake with Lime Curd

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter at room temperature
1 cup canned sweetened cream of coconut
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt
Lime Curd
Coconut Cream Cheese Frosting
3 cups sweetened, shredded coconut, toasted if desired

Heat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.

Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Place 1 cake layer on cake plate and spread evenly with lime curd.  Sprinkle with 1/2 cup shredded fresh or sweetened flaked coconut, and chill for 15 minutes.  Top with second cake layer.  Chill cake 15 more minutes.  Spread cream cheese frosting over top and sides of cake.  Sprinkle remaining coconut over cake, gently pressing to sides to adhere.

Cake can be prepared up to 1 day ahead.  Cover with plastic wrap and refrigerate.  Let stand at room temperature for 2 hours before serving.

From The Shubox Café, via Bon Appetit, with some changes 

Cornmeal-Lime Cookies

1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 tablespoons finely grated lime zest (about 4 limes)
2 eggs
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1/2 cup medium-coarse yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon kosher salt

1 cup confectioners' sugar
2 teaspoons water
2 tablespoons fresh lime juice (1 to 1 1/2 limes)
1 1/2 teaspoons finely ground lime zest (about 1 lime)

Heat the oven to 350° F.

Using a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar on medium speed for about 5 minutes, or until light and fluffy.  (Alternatively, use a handheld mixer or wooden spoon, in which case this step will take about 10 minutes.)  Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. 

Add the lime zest and beat on medium speed for about 1 minute to release the lime flavor.  Add the eggs and vanilla and continue to beat on medium speed for 2 to 3 minutes, or until thoroughly combined.  Scrape the bowl and paddle again to make sure the eggs are thoroughly incorporated.

In a small bowl, stir together the flour, cornmeal, baking powder, and salt.  On low speed (or with the wooden spoon), slowly add the flour mixture to the butter-sugar mixture and then mix until the flour is completely incorporated and the dough is evenly mixed.

Drop the dough in scant 1/4-cup balls onto a baking sheet, spacing them about 2 inches apart.  Flatten each ball slightly with the palm of your hand.

Bake for about 25 minutes, or until the cookies are pale brown on the edges, still pale in the center, and just firm to the touch in the center.  Be careful not to overbake the cookies and let the tops brown.  Let cool on the baking sheet on a wire rack for 15 to 20 minutes, then transfer to the rack to cool to room temperature or just a bit warmer before glazing.

To make the glaze: While the cookies are cooling, in a small bowl, whisk together the confectioners' sugar, water, lime juice, and lime zest until smooth.  You should have about 1/2 cup.

Brush the cookies with a thin layer of the glaze, and then allow the glaze to set for about 10 minutes before serving or storing.

The cookies can be stored in an airtight container at room temperature for up to 3 days.  The unbaked dough can be stored in an airtight container in the refrigerator for up to 1 week.  The glaze can be made up to 1 week ahead and stored in an airtight container at room temperature.

Makes about 18 cookies.


From Flour by Joanne Chang