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Lemon-Lime Satin Creams

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.

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.

2. When ready to bake, heat oven to 300 degrees. Heat a kettle of water until
just steaming; do not boil.

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.

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.