This recipe is a tried and true masterpiece and I've made it many times. It's one of my husband's favorites. It's silky smooth and refreshingly tart, making it a great finish to just about any meal. Impress your friends . . . or butter up your husband, next time you need the kitchen ceiling painted . . .
Here's the recipe:
8 tablespoons (1 stick) sweet butter
1 cup granulated sugar
¾ cup fresh lime juice (7 or 7 limes)
grated zest of 5 limes
2 cups heavy (whipping) cream, chilled
- Melt butter in the top part of a double boiler over simmering water.
- Beat eggs and sugar in a bowl until light and foamy. Add mixture to melted butter. Cook gently, stirring constantly, until mixture becomes a custard, about 8 minutes. Do not overcook or eggs will scramble.
- Remove custard from heat and stir in lime juice and grated zest. Cool to room temperature.
- This step is unorthodox but crucial. Using an electric mixer, whip chilled cream until very stiff—almost, but not quite, to the point where it would become butter.
- Stir lime custard into whipped cream until just incorporated. Pour into 8 individual glasses or a serving bowl. Chill for at least 4 hours.
And, yes, I still have more limes . . .