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.
77 K 3.8/5 (17 reviews)
50 min.
Easy
250 g
7 IngredientsLast modified on: April 14th 2021
0.07 oz 
2.6 oz 
½ 
1 
0.9 oz 
1.3 oz 
1.5 drop food colouring (optional)
Times for this recipe
Preparation: 35 min.
Resting: 5 min.
Cooking: 7 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 1 min.
Put 0.07 oz gelatin in cold water for 5 minutes to soften it.
Stage 2 - 20 min.
Pour 2.6 oz milk into a saucepan and grate the zest of ½ lime into it.
Put on medium heat and bring to the boil.
Turn off the heat and leave to infuse for 15 minutes.
Put 0.9 oz caster sugar to soak in a dish of cold water.
Put on medium heat and bring to the boil.
Turn off the heat and leave to infuse for 15 minutes.
Put 0.9 oz caster sugar to soak in a dish of cold water.
Stage 3 - 3 min.
Put 1 egg and 0.9 oz 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.
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.
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 1.3 oz 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=5 % | 30 RDI=3 % | 40 RDI=6 % | 520 RDI=30 % | 2,190 RDI: 30 % |
| Per 100 g | 4 RDI=2 % | 10 RDI=1 % | 20 RDI=2 % | 220 RDI=10 % | 910 RDI: 10 % |
How much will it cost?
- For 250 g : 0.80 €
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 other recipes using 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.
34 K 25 min.
This recipe uses (among others)
Milk
Like these other recipes: Chocolate eclairs, Dublin fruit scones, Savoury mini-madeleines with 2 cheeses, Flognarde, Pretzels, ... See them all 60
Butter
Like these other recipes: French toast "cordon bleu", Sliced veal with leeks and mushrooms, Brioche Tatin, Eggs en Cocotte à la Française, Checkerboard biscuits, ... See them all 476
Caster sugar
Like these other recipes: Chestnut cake, Nanou's chocolate cake, Macaronade mixture, Peach and verbena feuilleté, Cooking sugar, ... See them all 361
Gelatin
Like these other recipes: Little vanilla, clementine and chestnut verrines, Little vanilla, clementine and chestnut verrines, Clementine diplomat cream, Apricot blancmange, Diplomat cream, ... See them all 29
Other recipes you may also like
Vegetable stock
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer. October 5th 2011278 K4.3 1 hour
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018429 K 15 30 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025468 K 25 35 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018429 K 24.3 45 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017768 K 313.7 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
Note: We'll never share your e-mail address with anyone else.
Post a 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.