Best 4 Frosted Lime Wafers Recipes

FROSTED LIME WAFERS

Steps:

• Preheat oven to 375F degrees.
• Wafers:In a mixing bowl beat the butter with an electric mixer for 30 seconds.
• Add the sugar, baking soda and lime zest, beat until combined.
• Beat in the lime juice.
• Beat in as much flour as you can with the mixer, stir the rest in with a wooden spoon.
• Drop rounded teaspoons of dough 2 inches apart onto ungreased cookie sheets.
• Bake for about 10 minutes until the edges are beginning to brown.
• Remove the wafers with a spatula and transfer to a wire rack to cool.
• For Glaze:In a small bowl beat together the sugar, butter and enought lime juice to make a mixture of glazing consistency.
• Dip the tops of the wafers in the glaze.
• Set the wafers, glaze side up on the wire racks and allow to set before serving.

LIME ZEST WAFERS

Steps:

• Cream together butter and sugar with a mixer or wooden spoon until well blended.
• Add the vanilla extract, mix in the egg whites just until incorporated.
• Gradually add the flour and salt and mix just until absorbed.
• Stir in lime zest. Heat the oven to 350 degrees.
• Spray flat baking sheets with vegetable spray or use parchment paper.
• Using a 1/2 tsp measure drop the batter onto the baking sheets leaving a few inches between the cookies because they spread.
• Bake until the edges are lightly browned, about 10 minutes and remove the cookies immediately to a wire rack.
• Let sit to cool completely.
• Notes: Using a baking sheet with sides causes the cookies to over brown, flat cookie sheets with no edges are beast. If the wafers become to brittle on the sheet before removing to the wire rack, place in the oven for 30 seconds to soften.
• These should be nice and crisp, cool completely before placing in a container.
• Do not make them too large or they will be soft. These are nice and light, and not overly sweet. Always a hit.

MOTHER'S WHIPPED LIME DESSERT

Steps:

• In a medium bowl, whisk together the gelatin and boiling water until dissolved. Refrigerate until thickened to the consistency of egg whites, about 1 hour.
• When the gelatin is thick, whip the evaporated milk in a chilled bowl with chilled beaters until thick enough to form peaks like whipped cream. Fold the whipped milk into the gelatin. Rinse an 8 cup mold and fill with the gelatin mixture. Cover and refrigerate overnight, or at least until set, about 4 hours.
• Unmold the gelatin onto a serving dish and sprinkle with cookie crumbs. Put the rest of the crumbs into a bowl and pass around the table at serving time.

LIME JAM-FILLED CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine crushed graham crackers, melted butter, and sugar for crust in a bowl until combined. Put about 1 tablespoon crumb mixture into each prepared cup and flatten with the bottom of a shot glass.
• Bake in the preheated oven for 5 minutes. Remove tins to a wire rack to cool. Keep oven on.
• Combine cake flour, baking powder, and salt for cupcake batter in a bowl. Combine buttermilk and vanilla in a second bowl.
• Beat butter in a third, large bowl until creamy and pale yellow in color. Mix in lime zest and 1/4 cup sugar at a time. Add eggs, one at a time, beating well after each addition. Add buttermilk mixture, mixing and scraping the sides of the bowl as necessary. Slowly add dry ingredients until combined. Pour batter over the cooled crusts so each cup is 2/3 full.
• Bake in the oven until a toothpick inserted in the centers comes out clean, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• While the cupcakes are baking, prepare filling: Crack eggs into a saucepan and add sugar. Whisk to combine, then pour in lime juice. Turn heat to low and whisk constantly to avoid scrambling the eggs. Add 1/3 of the butter and when it starts to melt, add another 1/3 of the butter; repeat once more. Heat until the filling starts to thicken, 2 to 3 minutes.
• Remove filling from the heat and pour through a sieve into an airtight container. Seal and place in the refrigerator until cupcakes have cooled.
• When the cupcakes have cooled, use a knife to hollow out the centers. Fill with chilled lime filling.
• Whip cream, powdered sugar, and vanilla for frosting in a bowl until stiff peaks form. Put frosting into a piping bag with your favorite tip and pipe onto the filled cupcakes.