Summertime is peak season for Florida key limes. This particular species of tiny spherical citrus is more aromatic and tart than its sister fruit, ideal for baking up tasty confections like the ever-popular key lime pie. But Takato on Fort Lauderdale Beach redefines these citrus norms with its latest dessert debut: Key Lime Bingsu. “Every hot summer day deserves a cool treat,” says chef Taek “Taka” Lee. “Mixing our Asian heritage with our Florida setting, we created a new, refreshing dessert that takes full advantage of the state’s bounty of key limes.” Enjoy the beautifully plated indulgence of vanilla shaved ice, key lime cheese foam, and graham cracker cookie crumbles while soaking in views of the Atlantic all summer long.
Fireman Derek’s Key Lime Pie
While there are no brick-and-mortar locations in Broward—you’ll have to travel to the 305—Miami firefighter Derek Kaplan’s namesake bakeshop goodies are available locally at Circle House Coffee in Fort Lauderdale. Among his daily deliveries of decadent cakes, brownies, and cookies is a signature key lime pie made with condensed milk, egg yolks, and freshly squeezed juice from nearly two pounds of local key limes. The pie is so good that it’s received numerous accolades including one from The Food Network. Grab your slice early in the day before his confections run out.
Burlock Coast’s Key Lime Pie
While Burlock Coast’s key lime pie has been a staple on the menu since opening in Fort Lauderdale, it’s recently undergone a makeover. But don’t worry, the flavor—and presentation—is just as amazing. Pastry chef Christian Velez reimagined the citrus favorite into a silky bar of key lime topped with dulce de leche cream mojito gel and green tea crumbs.
Steak 954’s Key Lime Baked Alaska
Head to Steak 954 in Fort Lauderdale for the delicate cuts of meats and stay for the key lime baked Alaska. The summer treat features a graham cracker crust topped with tangy key lime ice cream and toasted brown sugar meringue spikes. Once ready for plating, the baked Alaska goes into the oven and is finished with a blow torch char before being brought out tableside and drizzled in blackberry makrut lime soda and garnished with fresh berries.