18 Refreshing Lime Dessert Recipes Perfect for Summer

When summer heat hits, nothing beats the zesty, tangy punch of lime to cool you down! Whether you’re craving a creamy key lime pie, a frosty popsicle, or a citrusy cheesecake, we’ve rounded up 18 irresistibly refreshing lime desserts that are as easy to make as they are delicious. Get ready to brighten your summer with these vibrant treats—your taste buds will thank you!

Key Lime Pie with Whipped Cream Topping

This zesty, creamy Key lime pie is a sunny slice of paradise with a fluffy whipped cream crown—perfect for when you crave a dessert that’s tangy, sweet, and downright refreshing.

Ingredients

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tbsp melted unsalted butter
• 4 large egg yolks
• 1 (14-oz) can sweetened condensed milk
• ½ cup Key lime juice (fresh or bottled)
• 1 tbsp grated Key lime zest
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. Prep the crust: Preheat oven to 350°F. Mix 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch pie dish. Bake for 10 minutes, then cool completely.
2. Make the filling: Whisk 4 egg yolks in a bowl until pale. Add the sweetened condensed milk, ½ cup Key lime juice, and 1 tbsp zest; mix until smooth. Pour into the cooled crust.
3. Bake: Bake at 350°F for 15 minutes until the edges are set (center will jiggle slightly). Cool to room temperature, then chill for 4 hours.
4. Top it off: Whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Spread over the chilled pie and garnish with extra zest.

The magic here? That bright, citrusy filling balanced by the buttery crust and cloud-like cream—no baking required for the topping, so it stays luxuriously light.

Tip: For extra tang, use freshly squeezed Key lime juice, but bottled works in a pinch!

Lime and Coconut Cheesecake

This creamy, tropical-inspired cheesecake is a dreamy balance of zesty lime and rich coconut—perfect for impressing guests or treating yourself!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup granulated sugar
• 2 (8 oz) packages cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup coconut milk (full-fat)
• 1/4 cup lime juice (about 2 limes)
• 1 tbsp lime zest
• 1 tsp vanilla extract
• 1/2 cup toasted coconut flakes (for topping)

Instructions:

1. Prep the crust: Mix graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press firmly into a 9-inch springform pan. Chill for 15 minutes.
2. Make the filling: Beat cream cheese until smooth. Add sweetened condensed milk, coconut milk, lime juice, lime zest, and vanilla extract. Mix until fully combined and creamy.
3. Assemble: Pour filling over the crust and smooth the top. Refrigerate for at least 4 hours (or overnight) until set.
4. Serve: Top with toasted coconut flakes just before slicing.

The bright lime cuts through the richness of the coconut, while the toasted flakes add a satisfying crunch—no baking required!

Tip: For extra coconut flavor, swap half the graham crumbs with crushed coconut cookies.

Lime Sorbet with Fresh Mint

This zesty, refreshing sorbet is like sunshine in a bowl—perfect for cooling off on a hot day or ending a summer meal on a bright note.

Ingredients:

• 1 cup granulated sugar
• 1 cup water
• 1 cup freshly squeezed lime juice (about 8–10 limes)
• 2 tbsp finely chopped fresh mint leaves
• 1 tsp lime zest
• Pinch of salt

Instructions:

1. In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Heat over medium, stirring until the sugar dissolves completely, about 3 minutes. Remove from heat and let cool to room temperature.
2. Stir in 1 cup lime juice, 2 tbsp fresh mint, 1 tsp lime zest, and a pinch of salt.
3. Pour the mixture into a shallow dish or ice cream maker. If using a dish, freeze for 1 hour, then scrape with a fork to break up ice crystals. Repeat every 30 minutes until fluffy and firm, about 3–4 hours total. For an ice cream maker, churn according to manufacturer’s instructions (usually 20–25 minutes).
4. Transfer to an airtight container and freeze until serving (at least 1 hour for firmer texture).

The mint adds a subtle herbal freshness that balances the tart lime, while the pinch of salt makes every flavor pop. Serve in chilled glasses for an extra-refreshing touch!

Tip: For a fun twist, layer the sorbet with crushed graham crackers or coconut flakes for a mini “key lime pie” vibe.

Lime Meringue Tart

This zesty lime meringue tart is a sunny twist on the classic lemon version, with a buttery crust, tangy curd, and fluffy toasted meringue that’ll make you swoon.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3-4 tbsp ice water
• 4 large egg yolks (reserve whites for meringue)
• 1 cup granulated sugar
• 1/3 cup fresh lime juice (about 3 limes)
• 1 tbsp lime zest
• 1/4 tsp salt
• 4 tbsp unsalted butter, softened
• 4 large egg whites
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar

Instructions

1. Crust: Pulse 1 1/4 cups flour, 1/4 cup sugar, and 1/2 tsp salt in a food processor. Add 1/2 cup cold butter; pulse until crumbly. Drizzle in ice water 1 tbsp at a time until dough clumps. Press into a 9″ tart pan. Chill 30 minutes. Bake at 375°F for 15-18 minutes until golden. Cool completely.
2. Filling: Whisk egg yolks, 1 cup sugar, lime juice, 1 tbsp zest, and 1/4 tsp salt in a saucepan over medium heat. Cook, stirring constantly, until thick (8-10 minutes). Remove from heat; stir in 4 tbsp butter until smooth. Pour into crust; chill 2 hours.
3. Meringue: Beat egg whites, 1/2 cup sugar, and cream of tartar on high until stiff peaks form (3-4 minutes). Pile onto tart, then torch or broil 1-2 minutes until toasted.

The contrast of the crisp crust, velvety lime curd, and airy meringue is pure magic—especially when you crack into that caramelized top.

Tip: For extra lime punch, add an extra 1/2 tsp zest to the meringue!

Lime and White Chocolate Mousse

This Lime and White Chocolate Mousse is a dreamy, citrus-kissed dessert that balances tangy brightness with creamy sweetness—perfect for impressing guests or treating yourself!

• 6 oz high-quality white chocolate, finely chopped
• 1 cup heavy cream, chilled
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 2 tbsp freshly squeezed lime juice
• 1 tbsp lime zest (from about 1 lime)
• Pinch of salt

1. Melt the white chocolate in a heatproof bowl set over a pot of simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly.
2. In a large bowl, whip the heavy cream, powdered sugar, vanilla extract, and salt to medium peaks (about 3–4 minutes with a hand mixer).
3. Gently fold the melted white chocolate into the whipped cream until just combined, then add the lime juice and zest, folding again until streaks disappear.
4. Divide the mousse among 4 serving glasses and chill for at least 2 hours (or up to overnight) until set.

The magic here? The lime’s zing cuts through the richness of the white chocolate, creating a mousse that’s luxuriously smooth yet refreshingly light.

Tip: For extra flair, top with extra lime zest or a dollop of whipped cream just before serving.

Lime Bars with Graham Cracker Crust

These zesty lime bars balance a buttery graham cracker crust with a tangy, creamy filling—perfect for brightening up any dessert spread.

Ingredients

• For the crust: 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, 6 tbsp melted unsalted butter
• For the filling: 3 large eggs, 1 cup granulated sugar, 1/3 cup fresh lime juice (about 3–4 limes), 2 tbsp lime zest, 1/4 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt
• For dusting: Powdered sugar (optional)

Instructions

1. Prep the crust: Preheat oven to 350°F. Mix graham cracker crumbs, 1/3 cup sugar, and melted butter until combined. Press firmly into an 8×8″ baking pan. Bake for 10 minutes, then let cool slightly.
2. Make the filling: Whisk eggs and 1 cup sugar until smooth. Stir in lime juice, zest, flour, baking powder, and salt until just combined. Pour over the warm crust.
3. Bake: Return to the oven for 20–25 minutes, until the edges are set but the center jiggles slightly. Cool completely at room temperature, then chill for 2 hours.
4. Serve: Dust with powdered sugar if desired, then slice into bars.

The contrast between the crisp crust and the velvety lime filling is downright addictive—these disappear fast at potlucks!

Tip: For extra tang, add an extra tablespoon of lime zest to the filling.

Lime and Raspberry Parfait

This bright, creamy parfait layers tangy lime custard with juicy raspberries for a dessert that feels fancy but comes together in minutes.

Ingredients:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup fresh lime juice (about 4 limes)
• 1 tbsp lime zest
• 1 1/2 cups fresh raspberries
• 1/4 cup graham cracker crumbs (optional)

Instructions:

1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3 minutes.
2. In another bowl, whisk together the sweetened condensed milk, lime juice, and lime zest until smooth.
3. Gently fold the lime mixture into the whipped cream until fully combined.
4. Layer the lime cream and raspberries in glasses or bowls, starting and ending with cream. Top with graham cracker crumbs if using.
5. Chill for at least 30 minutes before serving to let flavors meld.

The magic here? The lime custard stays luxuriously thick without gelatin—just whisk, layer, and let the fridge do the work.

Tip: For a fun twist, swap raspberries with blackberries or mango chunks.

Lime Panna Cotta with Berry Compote

Bright, creamy, and just the right amount of tang, this lime panna cotta topped with a vibrant berry compote is a dessert that feels fancy but comes together with minimal fuss.

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 2 tsp unflavored gelatin
• Zest and juice of 2 limes (about 1/4 cup juice)
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup mixed berries (strawberries, raspberries, blueberries)
• 2 tbsp honey
• 1 tbsp water

Instructions

1. In a small bowl, sprinkle 2 tsp gelatin over 1/4 cup cold water. Let sit 5 minutes to bloom.
2. In a saucepan over medium heat, combine 2 cups heavy cream, 1/2 cup milk, and 1/2 cup sugar. Heat until steaming but not boiling (about 175°F), stirring to dissolve sugar. Remove from heat.
3. Whisk bloomed gelatin into warm cream mixture until fully dissolved. Stir in lime zest, 1/4 cup lime juice, 1 tsp vanilla, and a pinch of salt.
4. Divide mixture among 4 ramekins. Chill at least 4 hours or until set.
5. For the compote: In a small saucepan, combine 1 cup mixed berries, 2 tbsp honey, and 1 tbsp water. Simmer over medium-low heat 5–7 minutes, mashing gently, until berries break down and sauce thickens slightly. Cool to room temperature.
6. To serve, run a knife around each panna cotta and invert onto plates (or serve in ramekins). Top with berry compote.

The lime’s citrusy punch cuts through the rich creaminess beautifully, while the compote adds a jammy sweetness that makes every bite pop.

Tip: For cleaner slices, dip ramekins in hot water for 5 seconds before inverting.

Lime and Pistachio Baklava

This citrusy twist on classic baklava brings a zesty kick to the nutty, syrup-soaked layers—perfect for impressing guests or treating yourself.

Ingredients:

• 1 (16 oz) package phyllo dough, thawed
• 2 cups shelled pistachios, finely chopped
• 1/2 cup granulated sugar
• 1 tbsp lime zest (from about 2 limes)
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup unsalted butter, melted
• 1 cup water
• 1 cup honey
• 1/4 cup fresh lime juice

Instructions:

1. Prep: Preheat oven to 350°F. In a bowl, mix pistachios, sugar, lime zest, cinnamon, and salt.
2. Layer: Brush a 9×13″ baking dish with melted butter. Layer 8 sheets of phyllo, brushing each with butter. Sprinkle 1/3 of the pistachio mix over the top. Repeat twice, ending with 8 buttered phyllo sheets.
3. Cut & Bake: Score the baklava into diamonds with a sharp knife. Bake for 45–50 minutes until golden and crisp.
4. Syrup: While baking, simmer water, honey, and lime juice in a saucepan for 10 minutes until slightly thickened. Pour evenly over the hot baklava as soon as it comes out of the oven.
5. Cool: Let sit 4+ hours (uncovered) until syrup is absorbed.

The lime’s brightness cuts through the honey’s sweetness, while the pistachios add a buttery crunch in every bite.

Tip: For clean cuts, use a serrated knife and wipe it between slices.

Lime Cupcakes with Cream Cheese Frosting

These zesty lime cupcakes are a sunny little treat, topped with tangy cream cheese frosting for the perfect balance of sweet and bright.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp lime zest (about 2 limes)
• ¼ cup fresh lime juice
• ½ cup whole milk
• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. Beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 2 tbsp lime zest and ¼ cup lime juice.
4. Alternately add the flour mixture and ½ cup milk, mixing just until combined.
5. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
6. For frosting, beat 8 oz cream cheese and ¼ cup butter until smooth. Gradually add 2 cups powdered sugar and 1 tsp vanilla, beating until fluffy. Pipe or spread onto cooled cupcakes.

The secret here? Fresh lime zest in both the batter and frosting—it amps up that citrusy punch without being overly tart.

Tip: For extra flair, top with a thin lime slice or sprinkle of zest just before serving.

Lime and Avocado Ice Cream

This creamy, tangy ice cream is a refreshing twist on classic avocado—perfect for hot summer days or as a light dessert after a spicy meal.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/2 cup fresh lime juice (about 4 limes)
• 3/4 cup granulated sugar
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 tsp salt

Instructions:

1. In a blender, combine the avocados, lime juice, and sugar. Blend until completely smooth, scraping down the sides as needed.
2. Pour in the heavy cream, whole milk, and salt. Blend again until fully incorporated and silky.
3. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
4. Serve immediately for a soft-serve texture, or freeze for 2–3 hours for a firmer scoop.

The natural creaminess of avocado makes this ice cream luxuriously rich without any eggs—just pure, bright flavor with a hint of tropical sweetness.

Tip: For extra zing, sprinkle with lime zest before serving!

Lime and Honey Yogurt Popsicles

These creamy, tangy popsicles are the perfect way to cool down—bright with lime and just sweet enough with honey.

Ingredients

• 2 cups plain whole-milk Greek yogurt
• 1/3 cup honey
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tbsp lime zest
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a medium bowl, whisk together the yogurt, honey, lime juice, lime zest, vanilla extract, and salt until smooth.
2. Divide the mixture evenly among 8 popsicle molds, leaving 1/4 inch of space at the top for expansion.
3. Insert popsicle sticks and freeze for at least 6 hours, or until completely firm.
4. To unmold, briefly run warm water over the outside of the molds, then gently pull the popsicles out.

The honey balances the lime’s zing beautifully, while the yogurt keeps these pops luxuriously creamy—no icy crunch here!

Tip: For a fun twist, swirl in a spoonful of mashed raspberries before freezing for a pretty marbled effect.

Lime and Almond Cake

This zesty, nutty cake is a sunny twist on classic almond desserts—bright with lime and tender from almond flour. Perfect for afternoon tea or a light dessert!

Ingredients

• 1 cup almond flour
• 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/4 cup whole milk
• 2 tbsp lime zest (from about 2 limes)
• 3 tbsp fresh lime juice
• 1/2 cup powdered sugar (for glaze, optional)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Whisk together almond flour, all-purpose flour, baking powder, and salt in a bowl.
3. In a separate bowl, beat softened butter and granulated sugar until fluffy, about 3 minutes. Add eggs one at a time, mixing well after each.
4. Stir in milk, lime zest, and lime juice. Gently fold in the dry ingredients until just combined.
5. Pour batter into the prepared pan. Bake for 30–35 minutes, until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack. For glaze (if using), whisk powdered sugar with 1 tbsp lime juice until smooth and drizzle over cooled cake.

The lime’s tang cuts through the cake’s rich almond base, while the crumb stays irresistibly moist—no one will guess it’s gluten-friendly!

Tip: For extra texture, toast sliced almonds and press them into the glaze before it sets.

Lime and Coconut Macaroons

These lime and coconut macaroons are a tropical twist on the classic cookie—chewy, zesty, and just sweet enough to satisfy your cravings.

• 3 cups sweetened shredded coconut
• 2 large egg whites
• 1/2 cup granulated sugar
• 2 tbsp lime zest (from about 2 limes)
• 2 tbsp fresh lime juice
• 1/2 tsp vanilla extract
• 1/4 tsp salt

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the egg whites, 1/2 cup granulated sugar, 2 tbsp lime zest, 2 tbsp lime juice, 1/2 tsp vanilla extract, and 1/4 tsp salt until frothy.
3. Fold in the shredded coconut until fully coated and sticky.
4. Scoop 2-tablespoon mounds of the mixture onto the baking sheet, spacing them 1 inch apart. Press lightly to shape into domes.
5. Bake for 20–22 minutes, rotating halfway, until the edges are golden and the tops are just set.
6. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

The bright lime cuts through the coconut’s richness, making these macaroons irresistibly fresh—perfect with afternoon tea or as a light dessert.

Tip: For extra tang, drizzle cooled macaroons with melted white chocolate mixed with a pinch of lime zest.

Lime and Ginger Truffles

These zesty, no-bake truffles pack a punch of bright lime and spicy ginger—perfect for gifting or a quick sweet treat!

Ingredients:

• 1 1/2 cups finely crushed graham crackers (about 10 full sheets)
• 1/2 cup powdered sugar
• 1/4 cup finely chopped crystallized ginger
• 2 tbsp lime zest (from about 2 limes)
• 1/4 cup fresh lime juice
• 6 tbsp unsalted butter, melted
• 1/4 tsp salt
• 1/2 cup white chocolate chips, for coating

Instructions:

1. In a large bowl, mix crushed graham crackers, powdered sugar, crystallized ginger, lime zest, and salt until combined.
2. Stir in lime juice and melted butter until the mixture holds together when pressed (like wet sand).
3. Roll into 1-inch balls (about 20 truffles) and place on a parchment-lined tray. Freeze for 15 minutes to firm up.
4. Melt white chocolate chips in 20-second intervals in the microwave, stirring until smooth. Dip each chilled truffle halfway into the chocolate, then return to the tray. Let set at room temperature for 30 minutes.

The sharp lime and fiery ginger cut through the sweetness, making these truffles irresistibly balanced—no fancy equipment required!

Tip: For extra sparkle, sprinkle lime zest or crushed ginger on the chocolate before it sets.

Lime and Blueberry Crumble

This zesty twist on a classic crumble pairs juicy blueberries with bright lime for a dessert that’s equal parts tangy and sweet.

Ingredients

• 4 cups fresh blueberries
• 2 tbsp granulated sugar
• 1 tbsp lime zest (from about 2 limes)
• 2 tbsp lime juice
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed

Instructions

1. Prep filling: Toss blueberries, granulated sugar, lime zest, and lime juice in a bowl. Pour into an 8×8-inch baking dish.
2. Make topping: In another bowl, mix flour, oats, brown sugar, cinnamon, and salt. Cut in butter with a pastry cutter (or fingers) until crumbly.
3. Assemble & bake: Sprinkle topping evenly over blueberries. Bake at 375°F for 30–35 minutes until bubbling and golden. Cool 10 minutes before serving.

The lime cuts through the richness of the buttery crumble, while the oats add a satisfying crunch—no one will guess how simple it is!

Tip: For extra zing, drizzle with lime glaze (1/2 cup powdered sugar + 1 tbsp lime juice) after baking.

Lime and Basil Sorbet

This Lime and Basil Sorbet is a refreshing, herb-kissed treat that’s perfect for hot summer days—bright, zesty, and just sweet enough.

• 1 cup water
• 1 cup granulated sugar
• 1 cup freshly squeezed lime juice (about 8–10 limes)
• 1 tbsp finely chopped fresh basil
• 1 tsp lime zest
• Pinch of salt

1. In a small saucepan, combine 1 cup water and 1 cup granulated sugar. Heat over medium, stirring until the sugar dissolves completely, about 3–4 minutes. Remove from heat and let cool to room temperature.
2. Stir in 1 cup lime juice, 1 tbsp basil, 1 tsp lime zest, and a pinch of salt.
3. Pour the mixture into a shallow dish or ice cream maker. If using a dish, freeze for 1 hour, then scrape with a fork to break up ice crystals. Repeat every 30 minutes until fluffy and firm, about 3–4 hours total. For an ice cream maker, churn according to manufacturer’s instructions until scoopable, about 20–25 minutes.

The basil adds a subtle herbal note that makes this sorbet taste like a grown-up limeade—unexpected but totally addictive.

Tip: For extra texture, sprinkle with crushed freeze-dried raspberries before serving.

Lime and Passion Fruit Tart

This tropical-inspired tart balances zesty lime and sweet-tart passion fruit in a buttery crust—perfect for brightening up any dessert table.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 tsp salt
• 3 large egg yolks
• 1/2 cup fresh lime juice (about 4 limes)
• 1/2 cup passion fruit pulp (strained)
• 1/2 cup granulated sugar
• 1/4 cup heavy cream
• 1 tbsp lime zest

Instructions:

1. Make the crust: Pulse flour, powdered sugar, salt, and butter in a food processor until crumbly. Add 1 egg yolk and pulse until dough forms. Press into a 9-inch tart pan and freeze 15 minutes. Bake at 350°F for 18–20 minutes until golden. Cool.
2. Prepare the filling: Whisk remaining 2 egg yolks, lime juice, passion fruit pulp, granulated sugar, and heavy cream in a saucepan over medium heat. Cook, stirring constantly, for 5–7 minutes until thickened (it should coat the back of a spoon). Strain into the crust.
3. Chill for 3 hours until set. Sprinkle with lime zest before serving.

The silky filling’s tangy-sweet punch contrasts beautifully with the crisp, shortbread-like crust—no one will guess how simple it is!

Tip: For extra flair, top with whipped cream and thin lime slices.

Conclusion

With 18 zesty lime desserts, this roundup is your ticket to summer sweetness! Whether you’re craving a cool pie, a tangy bar, or a creamy treat, there’s something here for every lime lover. Try a recipe (or two!), then let us know your favorite in the comments. Don’t forget to share the love—pin this article to your dessert board for later!