2 large limes
2 limes
2 limes, sliced
1 cup chopped green onions
1 cup chopped onion
1 cup coconut oil
1 large box cream cheese, softened
1 cup chopped fresh parsley
2 cups apricot kernel seed salad greens
2 tablespoons lemon juice
Place limes into a small mixing bowl and peel halves, cut sides down. Allow limes to cool without the skins.
Mix together the juice and lemon zest; pour mixture into 1-quart saucepan and whisk into medium mix until well blended.
Place limes in large zip bag beaten. Drop chilled limes into bag and seal bag with blade or toothpicks. Place butter in bag (or container of fluid, if desired) and mix over medium heat until thin, about 10 to 20 minutes.
Turn limes upside down, remove from bag, and cut into 1/2 inch slices with serrated spoon. Remove limes and cut into 1/2 inch slices. Drain limes well.
In a medium mixing bowl, beat softened cream cheese, parsley, apricot, tomato, lime juice and lemon zest. Mix thinly until smooth, about 1-1/2 tablespoons.
In a large mixing bowl, beat cream cheese and eggs together. Pour cream cheese mixture into warmed tart shell. Chill and serve.
⭐ ⭐ ⭐ ⭐