Foil-line a cupcake tin that holds 12 servings. Squeeze one lime half into each glass, cut side up. After it has cooled, cut it into cubes and toss it with the remaining sugar. Keep sealed for up to 4 days.

It’s hard because my boys are involved in a lot of sports this year and boy-oh-boy are they craving treats.A bit of lime juice and rind is also added to the jelly to give it a sweet taste from the jelly and tanginess from the lime. And you really don't want to have cookie crumbs all over your kitchen counter. The crumbs are then mixed with a bit of butter and pressed into a springform tin. The classic flavour combination takes centre stage in this wobbly pudding with creamy and fruity set layers

To make the jelly, combine the sugar, lime zest, and lime juice in a one liter pot and bring to a boil the day before serving. Put the gelatine leaves in a bowl and cover them with cold water. At the point at which the sugar has dissolved, take the pan off the heat. Get rid of the gelatine's excess water by squeezing it, and then add it to the pot. Once the syrup has cooled to room temperature, strain it into a bowl. James Martin's glamorous and refreshingly light dessert will be right at home at a festive dinner party Really, once the weather gets above 80 degrees, my oven basically goes on vacation–especially since we got our last electric bill. Sigh. Thanks for sending the jelly sweets to my friend. He said the sweets were lovely, but not wrapped in bag inside the box, so they all fell out as the box had got damaged. Pour the jelly over the top of the pie, stopping when you fear it might dribble over the sides! Return to the fridge for 1 hour

A PIE FOR YOUR THOUGHTS

There is an abundance of sweet lime flavor in this jelly. Only when limes go on sale do I consider making this. Overdyeing the food coloring will make it look fake and green. I stumbled across this dish online.