of salt in a large bowl and set aside. Place butter in the bowl of a stand mixer. Cream butter for 1 minute; add the sugar and beat for 2–3 minutes, until light and fluffy. Add egg yolk and the Key Lime Oil and beat for 2 more minutes. With mixer on low speed, slowly add the flour; mixing just until combined. Roll dough into two logs about 2 inches in diameter. Set aside.
rounds and place on baking sheets. Bake 9–11 minutes or until just browned on the bottom (do not overcook). Cool on the baking sheet for 2 minutes before removing. Store in an airtight container for up to 3 days.
When keylime custard is cooled completely, add a few drops green food coloring and mix it well. In medium sauce pan stir together sugar and corn starch, stir in keylime juice and slightly beaten egg yolks, add butter and bring mixture to a very controlled simmer over medium-low heat stirring almost constantly until thickened ( it should be able to coat the back of a metal spoon) remove from heat, cover with plastic foil and refrigerate for at least 2 hours
spicy for even him), lime and cheesecake (of the vegan variety of course). This time I decided to try a homemade lime curd in place of the tofu, basically because it's got a gooey texture like eggs and I wanted to flavor it lime anyway
While the cake is still hot, mix the lime juice and confectioners' sugar together well. One 3-ounce package lime flavored gelatin. 1/2 cup keylime juice (from about 25 small keylimes or 4 large regular limes)