Fresh Lime Cream

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup sugar
  • 2 tablespoons cornstarch
  • teaspoon salt
  • 1 cup water
  • ¼ cup fresh lime juice
  • 1 egg, lightly beaten
  • 1 teaspoon grated lime rind
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, whipped
  • Additional whipped cream and grated lime rind for garnish


  1. Combine the sugar, cornstarch and salt in a saucepan or in the top part of a double boiler. Gradually stir in the water. Cook over hot, not boiling, water or over low direct heat until thickened, stirring constantly. Add the lime juice and cook until thickened.

  2. Add a little of the hot mixture to the beaten egg and then stir it into the remaining hot mixture. Cook for one to two minutes over low heat, stirring constantly. Remove from the heat and add the grated lime rind and vanilla. Cool.

  3. Fold in the whipped cream. Serve in sherbet glasses, garnished with additional whipped cream and a sprinkling of lime rind.

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