Lime simple syrup

• 1 cup water
• 1 cup sugar
• juice & zest of 1 lime (or more, to your taste)

Instructions

1. combine water & sugar in a saucepan and heat until the sugar is dissolved over medium heat
2. remove from heat and let it cool completely
3. mix in lime juice & zest

Lime curd

• 1/2 C sugar
• juice & zest of 3 limes (or 6 key limes)
• 4 egg yolks
• 6 tablespoons butter

Instructions

1. combine sugar, egg yolks, and lime in a saucepan over medium-low heat.
2. cook about 10 minutes, whisking constantly. mixture should be thick enough to coat the back of a wooden spoon
3. remove from heat and melt in the butter
4. let it cool the rest of the way. store in fridge if not using right away.

Lime buttercream

• 2 C butter, soft
• 5-6 C powdered sugar
• Juice & zest of 2 limes (or 4 key limes)
• 1 tsp vanilla extract

Cream cheese frosting

(per smitten kitchen)

• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup (1 1/2 sticks; 6 ounces) unsalted butter, softened
• 3 cups sifted confectioners’ sugar
• 2 teaspoons vanilla extract

or (per Bon Appetit)

• 8 ounces cream cheese, room temperature
• 6 tablespoons unsalted butter, room temperature
• 1 teaspoon kosher salt
• 2 cups powdered sugar
• 1 tablespoon vanilla extract

or Lemony (per bon appetit) Makes About 4 1/2 cups Servings

• 2 8-ounce packages cream cheese, room temperature
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 4 cups powdered sugar
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla extract