The flavor of lime has not always been one that I have enjoyed. It always seemed to have an overall harsh characteristic about it. After we spent a few holidays in the Yucatan, Brion started using lime juice in his chicken soup and really enjoyed it. From there I swapped out the lemon juice for lime in our guacamole. Now here I am putting it in cheesecake. Who knew it could be that good!
A squeeze of lime juice is vital to many classic dishes. It’s the kick in a margarita, the spark that ignites many curries and the tart foil to sweetness in a host of desserts. Conveniently, for such an indispensable ingredient, limes are available year round.
Lime pairs well with apple, berries, cherry, ginger, papaya, plum and strawberry to name a few. Today, I’m using it in a cheesecake filling. It seems like a nice little dessert to start off the month of June.