Lime Cream

Name: Lime Cream
Yield: Yield: 2 cups (480 ml)
Ingredients: 2 ounces (55 g) unsalted butter; 1¼ cups (420 ml) freshly squeezed lime juice (from approximately 7 limes); 8 ounces (225 g) granulated sugar; 3 eggs; ¼ cup (60 ml) heavy cream; Finely grated zest of 3 limes

Preparation info

Yield:
2 cups

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

1¼ cups (420 ml) freshly squeezed lime juice (from approximately 7 limes)
Finely grated zest of 3

Sauce
Gluten-free
Vegetarian

Method

Combine the lime juice and the grated zest. Set aside.
Beat the eggs and sugar together in a heavy noncorrosive saucepan, just long enough to combine (do not use an aluminum pan). Add the juice and zest mixture, the butter, and the heavy cream. Bring the mixture to the scalding point, stirring constantly over medium heat. Do not boil.
Remove from the