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.
Printable Lime Cream Recipe
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
Make your own double boiler
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.
Sugar and lime zest
In the bowl or pan you intend to use, mix the sugar and lime zest together.
Ready to heat
Whisk in the eggs, then the juice.
Start warming the mixture
Place the bowl over the simmering water and whisk until the mixture thickens and reaches 180 degrees.
When thickened, place in a mixing bowl with a whisk attachment and begin to whisk until it cools to 140 degrees.
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.
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.
Lemon Olive Oil Basil Muffins
So far I’ve been dismal in my attempts to be more healthy but today I made progress and it wasn’t even painful. Don’t worry, I’m not up to tofu yet and my “no carb left behind” lifestyle will surely take time to reform but I’m making baby steps. These muffins are really good and an improvement over my usual; by my standards these are positively healthy with eggs for protein, olive oil not butter, not too much sugar (which you could replace with Splenda) and whole wheat flour. Of course, nobody can expect miracles overnight so I stuck with real sugar and a “white whole wheat” from King Arthur Flour. According to the package it is “100% of the wheat germ and bran” with a “lighter color and milder flavor” which seemed like a good thing for a lemon theme. They are not “cakey” but more dense, like the texture of a corn muffin but without the corn flavor. They are sweet enough to eat for breakfast, but not so sweet you couldn’t serve with a meal, especially if you leave off the glaze.
The ingredients are:
- 4 cups whole-wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups sugar (or Splenda)
- 4 lemons, zested and juiced
- 1/2 cup extra-virgin olive oil
- 6 eggs
- 1 Tablespoon fresh basil chopped finely
- 1/2 cup powdered sugar
Pre-heat the oven to 375 degrees.
1. Mix the flour, baking powder and salt in a large bowl and set aside.
Use zester - bigger strips
Use microplane for finer zest
2. Zest and juice the lemons. Use the zester for one lemon and the microplane for three. Reserve the juice and zest (fine) of one lemon for the glaze.
Sugar and lemon zest (strips and fine)
3. In the mixing bowl add the sugar and lemon zest and add the olive oil mixing on high speed.
Sugar, lemon zest and eggs
4. Add the eggs one at a time.
5. Add 1/2 the flour mixture, then half the lemon juice mixing on low speed. Then add the remaining flour mixture and juice.
6. Add the basil and mix well. Of course you could leave this out, but it is surprisingly good, just enough to taste but not overpowering. You may have to scrape some lemon zest off the beaters, I find it best to use a spatula to do a final mix to make sure everything is well-distributed.
Muffins ready to bake
7. Place the batter in the muffin tins. I used mini-muffins and muffin top pans because I like the crispy outside.
Bake for 20-25 minutes until a toothpick stuck in the middle comes out clean.
Muffin tops baked
To make the glaze, in a small bowl add lemon juice to the powdered sugar until it forms a fairly thin glaze. Either use a pastry brush or dip the tops of the muffins into the bowl to coat the tops of each muffin.
Let them sit uncovered for about 1/2 hour and the glaze will soak in and form a thin crust.