Lemon-Lime Satin Creams

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.

Ingredients

• Finely grated zest and juice of 2 lemons
• Finely grated zest and juice of 1 lime
• 1 ½ cups superfine sugar
• 6 large eggs
• 1 ¼ cups heavy cream

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    437 calories; 23 grams fat; 12 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 0 grams dietary fiber; 50 grams sugars; 7 grams protein; 253 milligrams cholesterol; 90 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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.

45 minutes