Lime Cream

Name: Lime Cream
Yield: 2 cups (480 ml)
Ingredients: ¼ cup (60 ml) heavy cream; 2 ounces (55 g) unsalted butter; 8 ounces (225 g) granulated sugar; 3 eggs; 1¾ cups (420 ml) freshly squeezed lime juice (from approximately 7 limes); 1¾ cups (420 ml) freshly squeezed lime juice (from approximately 7 limes); Finely grated zest of 3 limes

Preparation info

2
cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

Finely grated zest of 3 limes
1¾ cups (420 ml) freshly squeezed lime juice (f

Vegetarian
Gluten-free

Method

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