Lemon-Lime Satin Creams

Name: Lemon-Lime Satin Creams
Total time: 45 min
Yield: 6 servings
Ingredients: Finely grated zest and juice of 2 lemons; Finely grated zest and juice of 1 lime; 1 1/2 cups superfine sugar; 6 large eggs; 1 1/4 cups heavy cream

By Nigella Lawson

Updated Nov. 25, 2024

Lemon-Lime Satin Creams — Christopher Testani for The New York Times. Food Stylist: Spencer Richards.

Total Time: 45 minutes
Rating: 5(371)
Comments: Read comments

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.

Featured in: A Brush Stroke of India, and a Satiny Dessert

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Ingredients

Yield:6 servings

Finely grated zest and juice of 2 lemons
Finely grated zest and juice of 1 lime
1½cups superfine sugar
6large eggs
1¼cups heavy cream

Ingredient Substitution Guide

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Preparation

Step 1
In 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.
Step 2
When ready to bake, heat oven to 300 degrees. Heat a kettle of water until just steaming; do not boil.
Step 3
Place 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.
Step 4
Remove 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.

Ratings

5 out of 5

371 user ratings

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Comments

Jacqueline7 years ago

To the editor: It would be so very helpful to have weight measurements preferably in grams for amount of juice and zest - my lemons go from puny to baseball size, my limes are smaller than the store-bought variety. In general may I make a plea that all baking recipes add measurements in weight? Thanks so much.

Valerye7 years ago

FYI: superfine sugar can be made at home by processing regular sugar in a food processor for 30 seconds.

Jacqueline7 years ago

In case anybody else in the US wonders, as I did, whether 'superfine sugar" was the same as confectioners or powdered sugar, it is not - it is baker's sugar.

Ahhhhhhhhhhh2 weeks ago

I don't think I'd make this again without significant changes to both the ingredients and bake time. I'm sure I can find a better recipe out there for a lemon custard

Connie3 weeks ago

If you're a more-or-less newbie cook like I am, this isn't as "easy" as it sounds, and you'll need to buy ramekins and a large roasting pan. ($20 so far, never mind the cost of eggs!) Lacking measurements, you may add WAY too much juice, making it a nasty treat. Then there's the shredded zest that gets in your teeth! Strain before baking! Now you have a giant pan of scalding water to remove without spilling... and just try to get those slippery ramekins out of the water! Go head and try! B000!

Naomi3 weeks ago

I cut the sugar in half, using 3/4 of a cup with 3 tbl of lemon juice and 2 tbl of lime. It came out great, plenty sweet and silky smooth other than the zesty bits. I probably could’ve used even less sugar.

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