Lemon-Lime Satin Creams

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(417)
Comments
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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
Nutritional analysis per serving (6 servings)

437 calories; 23 grams fat; 13 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 1 gram dietary fiber; 50 grams sugars; 8 grams protein; 86 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

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

  3. 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.

  4. 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.

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Ratings

5 out of 5
417 user ratings
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Comments

Jacqueline

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.

Valerye

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

Jacqueline

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.

Myka

Mine did not set for some reason. I made them in mini ramekins (1/4 cup each) and expected to shorten the baking time. I ended up leaving them 32 minutes since they were still so liquid. Finally removed them, trusting that they would solidify when cool, but no dice. Measurement issue? Something else?

Naomi

Has anyone tried adding a crème brûlée torch/ sugar crust aspect to this?

Antony

I'm assuming that "superfine sugar" is not icing sugar but caster/baker's sugar.

Jane

I believe you’re correct

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