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.
71 K 3.8/5 (17 reviews)
50 min.
Easy
250 g
7 IngredientsLast modified on: April 14th 2021
2 g 
75 g 
½ 
1 
25 g 
35 g 
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 2 g gelatin in cold water for 5 minutes to soften it.
Stage 2 - 20 min.
Pour 75 g 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 25 g 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 25 g caster sugar to soak in a dish of cold water.
Stage 3 - 3 min.
Put 1 egg and 25 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.
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 35 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
| 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.
30 K 25 min.
This recipe uses (among others)
Milk
Like these other recipes: Lemon Confectioner's Custard, Toasted almond cake, Pesto crackers, Ciabatta, Choux pastry (pâte à choux), ... See them all 60
Butter
Like these other recipes: Filet mignon with asparagus, Hazelnut and orange cake, Spinach Omelette, Fillet of pollack cooked in two stages, Rum babas, ... See them all 470
Caster sugar
Like these other recipes: Ardéchois, Passion fruit jellies, Norman flambéed apples, French Family Cake, Chouquettes, ... See them all 361
Gelatin
Like these other recipes: Lime meringue tart, Two-coloured chocolate-orange tart, Clementine Creamy, European glass, Clementine diplomat cream, ... See them all 29
Other recipes you may also like
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...July 1st 2019485 K 23.8 35 min.
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning.July 5th 2013517 K5 7 min.
How to fry eggs well
You've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the...March 11th 2018508 K 14.6 20 min.
Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.November 3rd 2011248 K 14.7 1 hour 30 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...May 28th 2012327 K5 3 hours 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)
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.