Lime Cream
![done1500](http://simplycooking101.com/wp-content/uploads/2011/03/done1500.jpg)
I love lime, even more than lemon and use it often. This recipe is kind of a cross between lime curd and key lime pie filling. It is essentially a lime custard but with lots of butter and whipped up until it is creamy, inspired by a recipe for Lemon Cream from Dorie Greenspan’s Baking and a recent post from scarpetta dolcetto. Once completed, this can be used for anything you would normally use a lemon or lime filling for such as tarts, pies, as a cake or cupcake filling, with angel food cake, scones or just on toast and put in a nice jar, it makes a great gift.
Ingredients:
1 cup sugar
4 large eggs
1 cup lime juice (about 6 limes)
grated zest from 6 limes (you can use less if you prefer a sweeter result – I like it tart with strong lime flavor)
3 sticks butter softened
![bain marie](http://simplycooking101.com/wp-content/uploads/2011/03/baine-marie.jpg?w=238)
If you have a bain marie (fancy name for double boiler) use it, if not, find either two pots that fit inside each other, or you can do what I do to save on dishes, find a pan the will fit your mixer’s bowl. Fill with a couple of inches of water so that the water doesn’t touch the bottom of the bowl and heat until the water is simmering.
![sugarlimezest](http://simplycooking101.com/wp-content/uploads/2011/03/sugarlimezest.jpg?w=300)
In the bowl or pan you intend to use, mix the sugar and lime zest together.
![readytoheat](http://simplycooking101.com/wp-content/uploads/2011/03/readytoheat.jpg?w=300)
Whisk in the eggs, then the juice.
![start warming](http://simplycooking101.com/wp-content/uploads/2011/03/start-warming.jpg?w=300)
Place the bowl over the simmering water and whisk until the mixture thickens and reaches 180 degrees.
![thickened](http://simplycooking101.com/wp-content/uploads/2011/03/thickened.jpg?w=300)
When thickened, place in a mixing bowl with a whisk attachment and begin to whisk until it cools to 140 degrees.
![addingbutter](http://simplycooking101.com/wp-content/uploads/2011/03/addingbutter.png?w=300)
Begin adding the butter several teaspoons at a time. Once all the butter is incorporated, continue mixing on medium to high-speed (as high as you can get without it flying out of the bowl) whisking for 5 minutes.
![covered](http://simplycooking101.com/wp-content/uploads/2011/03/covered.jpg?w=300)
Pour into a bowl and cover the surface of the custard with plastic wrap to prevent a skin from forming. Refrigerate at least 2 hours to set.
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