1,420 easy and fully explained recipes, with 33,930 photos and 78 videos

Lime crémeux

This "crémeux" is a creamy mixture ideal for filling tarts, either on its own or as a bottom layer topped with fruit, for example.

57K 17 3.8

Last modified on: April 14^th 2021

Keywords for this recipe:

For 500 g, you will need:

1 4 g gelatin
2 150 g milk
3 1 lime
4 2 eggs
5 50 g caster sugar
6 70 g butter
7 3 drops food colouring (optional)
Total weight: 484 grams

Change these quantities to make: 250 g 500 g 1 kg 1 kg 500 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
34 min.	5 min.	7 min.	46 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 1 min.

Put 4 g gelatin in cold water for 5 minutes to soften it.

Stage 2 - 20 min.

Pour 150 g milk into a saucepan and grate the zest of 1 lime into it.

Put on medium heat and bring to the boil.

Turn off the heat and leave to infuse for 15 minutes.

Put 50 g caster sugar to soak in a dish of cold water.

Stage 3 - 3 min.

Put 2 eggs and 50 g caster sugar into a bowl and mix well.

Stage 4 - 2 min.

Pour the lime-infused milk onto this mixture through a fine strainer.

Press down on the zest with a spatula or spoon to squeeze out all the milk.

Stage 5 - 2 min.

Add the lime juice and mix well.

Stage 6 - 2 min.

Pour this mixture back into the same pan (after cleaning) and put back on medium heat.

Stage 7 - 7 min.

Bring to the boil, whisking gently and constantly as it thickens.

Drain the gelatin and mix in.

Stage 8 - 5 min.

Stop the cooking by standing the pan in cold water. Cover and leave for about 5 minutes.

Stage 9 - 3 min.

Transfer the mixture to a high-sided container (or blender goblet). Add 70 g butter really cold and cut into small pieces.

Stage 10 - 1 min.

Blend until smooth and evenly mixed.

Stage 11

Your lime crémeux is ready.

Remarks

For a more distinct lime flavour, double the quantity of juice and zest in stage 4.

Keeping

Should be poured into a tart case immediately.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,047 Kcal or 4,384 Kj	23 gr	65 gr	77 gr
52 %	9 %	6 %	12 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
216 Kcal or 904 Kj	5 gr	14 gr	16 gr
11 %	2 %	1 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg

How much will it cost?

For 500 g : 1.56 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some recipes that use this recipe

Victoria pineapple and lime tarts

This recipe for dainty tarts has sweetcrust pastry (preferably with coconut) cases, filled with sautéed Victoria pineapple and topped with a lime crémeux.
20K 21 min.

See all recipes that use it

This recipe uses (among others)

	Milk: You can get more informations, or check-out other recipes which use it, for example: Chocolate rolls (petits pains), Crème caramel, Artichoke Soup, Cornmeal baps for Anne, Little vanilla, clementine and chestnut verrines, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Gratin Dauphinois, Cocotte eggs with Comté, Tyrolean apple crumble, Bonnevaux apple tart, Soft apple cookies, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Far Normandy-Brittany, Tatin apples with mascarpone cream, Lemon Confectioner's Custard, Passion fruit jellies, Caramelized apple "moelleux" cake, ... All
	Gelatin: You can get more informations, or check-out other recipes which use it, for example: Black Forest gateau, Bounty-style tart for Alison, Two-coloured chocolate-orange tart, Avocado and smoked salmon terrine , Panna cotta, ... All

Other recipes you may also like

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
257K3.9 46 min. February 21^th 2011

Parisian-style chocolate custard tart

You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
45K 1 hour 8 min. July 13^th 2022

Pitta bread

This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
512K 14.5 2 hours 55 min. February 21^th 2011

Special small breads

When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
375K4 6 hours 26 min. October 13^th 2010

French baguettes

This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
1.1M 364.7 5 hours 6 min. October 24^th 2017

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.