Island Key Lime Torte

Lynnda Cloutier


When you want to impress, try this luscious dessert.


★★★★★ 1 vote



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2 cups whipping cream
1 can sweetened condensed milk, 14 oz
3 tbsp. lemon juice
3 tbsp. key lime juice
2 tsp. grated key lime zest


3/4 cup plus 2 tbsp. butter, softened
3/4 cup powdered sugar
1 1/4 cups flour
2 tbsp. yellow cornmeal
1/2 cup chopped macadamia nuts
1/2 cup sweetened flaked coconut
1 jar lemon curd, 12 oz
1/4 cup coconut, toasted
thin lime slices

How to Make Island Key Lime Torte


  • 1Whip cream in mixing bowl until firm peaks form. Mix the condensed milk, lemon juice, lime juice and lime zest in medium bowl. Fold in 2 cups of the whipped cream. Reserve remaining whipped cream for the assembly.
  • 2Cream butter and powdered sugar in mixing bowl until light and fluffy. Add flour and cornmeal and mix well. Stir in macadamia nuts and 1/2 cup coconut. Divide dough into halves and press each half into an 8 inch circle on ungreased baking sheet. Bake at 325 for 20 minutes. Cool on baking sheets for 10 minutes. Remove to a wire rack to cool completely.
  • 3Put one cooled shortbread round on a serving plate. Spread gently with half the lemon curd. Top with half the Key lime filling. Spread the remaining lemon curd on the second shortbread round and place on the first. Spread with remaining Key lime filling.
  • 4Spread the reserved whipped cream over the top and sprinkle with lime zest and toasted coconut. Chill, covered, for several hours before serving. Garnish with lime slices. Serves 12
    Big Taste of Little Rock

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About Island Key Lime Torte

Course/Dish: Cakes

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