Indoor Lime Trees

Step 1 -

Plant the lime tree in a container of approximately 15 inches in diameter and 15 inches in height. The container should have drainage holes and a drainage tray. We prefer a plastic pot to retain moisture longer. Fill the container with potting soil. Plant the tree so the graft union (where the trunk joins the roots) is about 4 inches above the soil.

Step 2 -

Place the tree where it will receive at least five-six hours of direct sunlight daily. If your climate / home can't provide five hours of sunlight, place a grow light near the tree to provide additional light.

Step 3 -

Water the tree when the soil is dry 1 inch down. Water until the soil is moist, but not saturated. Dump out any water that collects in the drainage tray under the pot. Mist the tree with water every two or three days to increase humidity.

Step 4 -

Apply a slow-release fertilizer bimonthly or a liquid fertilizer weekly. Follow the directions for optimal application rate.

Step 5 -

Prune as necessary to shape the tree. Pruning also encourages branch development, creating a more compact shape. Lime trees that don't get enough light may become spindly. If this happens, prune 1/3 off the top growth and place the tree in a sunnier location.

Learn much more about Indoor Fruit Trees at www.indoorcitrustrees.com

We have successfully grown an indoor lime tree for five years now and are very happy with the results. It's wonderful picking fresh limes off the tree to use in recipes, as a garnish or squeezed into your favorite drink. Our friends and neighbors are delighted to receive the surplus fruit.

We purchased our Dwarf Lime Tree online from this reputable site. Very reasonably priced and comes with easy care instructions (simply click banner below):

1.) Bearss Lime (also known as Persian Limes) This is the lime commonly used for drinks and cooking. Heavy bearer of juicy, lemon-sized fruit in winter to early spring. Grows into a rounded, densely branched, dwarf form. Excellent container plant for patio or indoors in cold areas.

2.) Key Limes (also known as Mexican Limes) This variety's claim to fame is its use in making Key Lime pie. Also known as the bartender's lime, its juice is frequently added into mixed drinks. Produces small green to yellow fruit ranging in size from just 1 to 2 inches in diameter. Key limes are more acidic, have a greater number of seeds, and also have a more distinctive aroma than the larger limes.

3.) Kaffir Limes (also known as Thai Limes) Their leaves, zest, and juice are used in Thai, Cambodian, and Indonesian cooking. This is the kaffir lime fruit approximates the size of a common Persian lime you'll find at the grocery store. The fruit is dark green in color and has a very bumpy surface. Through the juice is seldom used in cooking, the peel of the fruit, with its high concentration of aromatic oils, is indispensable in many curry pastes and is one reason why Thai curries taste refreshingly unique.

Ingredients:

4 egg yolks, beaten
2 cans (14 ounce each) low fat sweetened condensed milk
1 cup fresh key lime juice (or Nelly & Joe's brand)
1 (9 inch) prepared graham cracker crust

Directions:

1.Preheat oven to 350 degrees F
2.Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
3.Bake in preheated oven for 20 minutes. Allow to cool. Top with whipped topping and garnish with lime slices. My family thinks it tastes best after refrigerated a few hours. Yum!

If you are just using the juice of one lime (or lemon) you don't need to buy a juicer to squeeze all the juice out quickly and effectively. Simply use a fork.

Cut the lime in half and pierce the center with the tines of the fork. Squeeze the lime and wiggle the fork around to release the juice. Repeat with the other half of the lime.

Using the fork and squeezing is much more effective than squeezing alone.

Order Dwarf Fruit Trees - Lemon, Lime, Orange and more!

Another good tip is to roll the lime under your palm on a hard surface to soften it before juicing. To yield the most juice, make sure the lime is room temperature.

1 1/2 cups gold tequila
3/4 cup Triple Sec
3/4 cup fresh lime juice
4 tablespoons sugar
8 cups crushed ice
2 tablespoons kosher salt
6 lime wedges

Combine tequila, triple sec, lime juice, and 2 tablespoons sugar in large pitcher; stir to dissolve sugar. Add crushed ice. Mix salt and remaining 2 tablespoons sugar in shallow bowl. Moisten rim of 6 Margarita glasses with lime wedge. Holding each glass upside down, dip rim into sugar-salt mixture. Pour Margarita into glasses. Garnish with lime wedges.

Dipping the rims of the glasses into a mixture of salt and sugar is a nice touch. Enjoy!

For the cake:

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup granulated sugar
5 large eggs, at room temperature
Finely grated zest of 1 medium lime (about 1 packed tablespoon)

For the glaze:

2 tablespoons freshly squeezed lime juice (from 2 medium limes)
1/4 cup granulated sugar

Directions for the cake:

Heat the oven to 350°F and arrange a rack in the upper third. Coat a 9-by-5-by-3-inch loaf pan with butter and flour; set aside.
Combine flour, baking powder, and salt in a large bowl and whisk to break up any lumps; set aside.
Beat butter at medium speed until creamy and smooth, about 1 minute. Add sugar and continue beating until light and fluffy, about 4 minutes more. Add eggs 1 at a time, beating well after each addition.
Reduce speed to low and add flour mixture in two additions, mixing each until just incorporated. (Do not overmix, or your cake will be tough.) With a rubber spatula, fold in lime zest. Spread batter into the prepared pan and place in the oven.
Bake until top of cake is puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes. Meanwhile, make the lime glaze.

Prepare the glaze:

Combine lime juice and sugar in a small bowl, stirring until sugar is dissolved.
Remove cake from the oven and let cool on a wire rack for 10 minutes; remove from the pan. Stir lime glaze again, then brush top of cake with glaze (use it all). Cool completely before serving.

* Squeeze into your favorite drink - iced tea, cola, gin & tonic, or water

* Sprinkle over fruit

* Make a key lime pie!

* Juice them and freeze in ice cube trays

* Add to your favorite chicken dish like chicken piccata

* Toss used limes down the disposal to freshen & clean

Ingredients -

1 cup sugar
1/4 cup butter
3/4 cup fresh lime juice
1 tablespoon lime zest
2 eggs, beaten

Directions -

1.Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
2.Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate. Great served in small pastry shells, on pound cake or on gingerbread cookies.

¼ cup butter (at room temperature)
Salt and fresh ground black pepper, to taste
1 teaspoon minced lime zest
1 tablespoon fresh Bearss lime juice

Cream ingredients together.
Cover and refrigerate or freeze.
Great on fish, poultry or on vegetables.

Photo: Lime Butter served on Pan-Seared Tilapia and Mixed Greens