Lime Cream

Preparation info

  • Yield:

    2 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • cups (420 ml) freshly squeezed lime juice (from approximately 7 limes)
  • Finely grated zest of 3 limes
  • 3 eggs
  • 8 ounces (225 g) granulated sugar
  • 2 ounces (55 g) unsalted butter
  • ¼ cup (60 ml) heavy cream


  1. Combine the lime juice and the grated zest. Set aside.
  2. 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.
  3. Remove from the heat and strain immediately. Set aside to cool.
  4. Stored, covered, in the refrigerator, the lime cream can be kept for 2 to 3 weeks. Thin with water if necessary before using.