However, a variety of lime you should also be using is the Makrut. The bumpy rinds of these limes might seem off-putting, but they're perfect for brightening up a curry or a lively beef stew.

Bake crust at 350 degrees for 7 to 9 minutes. Cool on wire rack. Whisk together eggs, grated lime rind, and fresh lime juice in a non-aluminum saucepan over low heat. Add 1 cup sugar, 6 ...

Add the vanilla, lime rind & juice, mix well, and pour over the base. Chill in the fridge for 30 minutes. Decorate with fresh slices of lime & whipped cream.

Break the butter into a food processor, and add the sugar. Process 10 seconds. Add the vanilla, lime rind, and egg whites, and process 5 seconds. Add the flour, and process to incorporate. Transfer ...

1 large roasted aubergine 200 gm chopped walnut 1 tbsp red chilli sauce 1 tbsp garlic paste 1 tbsp roasted fennel seeds 2 tbsp salad/olive oil 1 tsp lemon/sweet lime rind 1 tbsp ginger paste salt and ...

Using a fine grade grater, grate in the rind of half a lemon and one lime. Juice the grated lime and half a lemon into the batter and add the gin here if you want to add it to the cake.