There’s something about key lime that conjures up the delightful warmth of basking in the Florida sunshine. The flavor is so bright and tart that eating key lime pie or any other key lime treat magically transports me away from the cold, wind and snow, to sunny south Florida.
It’s for this reason key lime pie is one of favorite desserts and is really the only non-chocolate sweet I willingly order in restaurants, aside from the occasional fruit crisp. Never lemon meringue; it has to be key lime, the tartiest of the tart.
As I’ve slowly become more and more excited about my upcoming Florida getaway, I started thinking about this classic dessert and decided to create my own treat using key lime juice.
I admit it, I used bottled key lime juice. Please don’t judge me – you just try finding fresh key limes in Chicago!
As for my creation, it was delicious miniature key lime cupcakes speckled with lime zest and topped with a toasted meringue that just mellowed the cake’s tartiness, making for an incredible bite.
These sweet and tart morsels of Florida sunshine are the perfect prescription brighten up a drab day.
Here’s the recipe: