Here is a simple dessert utilizing the winter limes we get here in Malibu. We actually have multiple varieties of citrus growing at this property and I actually used sweet limes for this recipe. Sweet limes are still sour, like limes, but with a hint of sweetness. This recipe is something that can be thrown together in a day but the results might look and taste like you spent days working on it. Here is the recipe and I hope you enjoy it!

Lime sorbet

1 1/2 cup water

1 cup sugar

3/4 cup glucose

2 tbsp milk powder

3 1/2 cup yogurt

6 tbsp lime juice and zest

1/4 tsp of salt

Lime Curd

1/2 cup lime juice

2 tsp zest

1/2 cup of sugar

3 eggs

1 stick of butter

Meringue

1/2 cup of egg whites

3/4 cup of sugar

Shortbread

2 sticks of butter

3/4 cup of sugar

2 cups of flour

1 tsp of salt

1 cup Raspberries

For the Lime Sorbet,

Place water, sugar, glucose and milk powder in a pot and bring to a boil or until all the sugar has dissolved.  Pour that into a bowl fitted within a ice bath to cool.  Once cooled add yogurt, lime juice, and a pinch of salt.  Blend with a hand blender to mix well.  Then place back in the ice bath or refrigerator for another 30 minutes to make sure it is very cold.  Then put into your ice cream maker.  Once done put into a container and place in the freezer.  

For the Lime Curd

Place all the ingredients into a small sauce pot and turn on medium low heat.  Whisking continually until the curd starts to thicken.  Should take about 10 minutes or so.  Strain into a bowl and place in the refrigerator to cool down.   After its cool place into a squeeze bottle or pastry bag.

For the Shortbread, Preheat oven to 350 degrees

Using an electric mixer beat butter until soft and fluffy.  Add granulated sugar and salt and mix well. Then add the flour in 3 stages until just blended.  Take out the dough and form into a using parchment paper and cool in the refrigerator for 45 minutes. Then take out and slice into 1/8 inch thickness. Then place in the oven and bake until golden brown about 13-15 minutes depending on how big of cookies you cut. Take out and allow to cool.

For the Meringues, Preheat oven to 200 degrees

Simply place your egg whites in a stand mixer with a pinch of sugar.  Whisk on high speed after a minute gradually add your sugar.  Keep whisking until you have siff peaks and shiny anbout 4 mins.  Place in a pastry bag with a plain tip.  Line a sheet pan with parchment paper and pipe small rounds ( I did small and tiny ).  Place in the oven and bake for an hour, then take out and let it completely dry for 5 minutes.  Then take out and place in an air tight container. Then when ready to plate you can place them in plastic bag and smash them all up.

To Finish,

Simply place a spoonful of curd inside the bowl. Add raspberries next to the curd. Add a scoop of sorbet on top of the berries. Place a one or two shortbread cookies next to the sorbet. Finish with crushed up meringue all around the bowl. Serve and enjoy this light, refreshing, and easy dessert!

Lime Sorbet, Meringue .JPG

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