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Lemon-Lime Satin Creams

5.0(446)

Here is an easy, citrusy dessert that can be made ahead of time for the most part. Mix lemon and lime zest with eggs, sugar and cream, and then refrigerate for up to two days -- the longer the better. Then, bake it in ramekins for about half an hour, and serve. Superfine sugar can be found in the baking aisle or made with regular sugar using a mortar and pestle.

by Nigella Lawson·published 2003-04-02

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Dessert, Side Dish

Servings

6 servings

Total time

45 min

Calories / serving

437 kcal

Ingredients (5)

serves

Finely grated zest and juice of 2 lemonslemon
Finely grated zest and juice of 1 limelime
1 1/2 cups superfine sugarsugar
6 large eggsegg
1 1/4 cups heavy creamheavy-cream

Instructions (4 steps)

01In a mixing bowl, combine lemon zest and juice, lime zest and juice, sugar and eggs. Whisk until smooth. Add cream, whisk again, and transfer to a large pitcher. Cover with plastic wrap and refrigerate from 2 hours to 2 days, the longer the better to bring out fullest flavor.
02When ready to bake, heat oven to 300 degrees. Heat a kettle of water until just steaming; do not boil.
03Place six 1-cup ramekins in a roasting pan and pour cream mixture into them. Pour hot water into pan to come about halfway up sides of ramekins. Bake until cream is just set, 30 to 35 minutes; it will still wobble, but will firm as it cools.
04Remove ramekins from water and allow to cool. Serve at room temperature, or cover with plastic wrap and refrigerate. Serve with shortbread or plain, crisp cookies.

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Rich recipe — supports nutrition-aware planning.