MARGARITA CAKE WITH KEY LIME CREAM CHEESE FROSTING

easy and sooo goood! Vanilla extract may be substituted with lemon extract.

Since moving south I’ve fallen in love with key lime pie and have been searching for and making recipes for this delight ever since. This has to be the best tasting one I’ve come across thus far. It help too that it’s so easy to make.

Pretty good. More like a key lime cheescake. I don’t understand why people think it was too tart–I added more lime juice and zest than the recipe called for! The wipped topping beats any you’ll ever find in the store.

Half say too tart half say just fine. I discovered that hand squeezing made a mild key lime pie/cheesecake whereas an electric jucier made the pie more tart. I suspect more oils are extracted with the juicer.

I can’t believe I made something that tastes this amazing! I am a key lime pie aficianado and this way the best I’ve ever had. And not too sweet! Very tart and delicious.

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