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.
69 K 3.8/5 (17 reviews)
50 min.
Easy
500 g
7 IngredientsLast modified on: April 14th 2021
1 teaspoon 
2⁄3 cup 
1 
2 
¼ cup 
1⁄3 cup 
3 drops 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 1 teaspoon gelatin in cold water for 5 minutes to soften it.
Stage 2 - 20 min.
Pour 2⁄3 cup 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 ¼ cup 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 ¼ cup caster sugar to soak in a dish of cold water.
Stage 3 - 3 min.
Put 2 eggs and ¼ cup 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 cup 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 | 20 RDI=9 % | 70 RDI=6 % | 80 RDI=10 % | 1,050 RDI=50 % | 4,380 RDI: 50 % |
| Per 100 g | 4 RDI=2 % | 10 RDI=1 % | 20 RDI=2 % | 220 RDI=10 % | 910 RDI: 10 % |
How much will it cost?
- For 500 g : 1.60 €
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.
28 K 25 min.
This recipe uses (among others)
Milk
Like these other recipes: Lemon Confectioner's Custard, Potato gratin, Mustard baps, Choux pastry (pâte à choux), Pesto crackers, ... See them all 60
Butter
Like these other recipes: Bonnevaux apple tart, Panettone, Artichoke Soup, Lemon and grated apple tart, Gâteau Basque , ... See them all 461
Caster sugar
Like these other recipes: Quick bramble jelly, Galette Charentaise, Chocolate sauce, Lemon and lime cakes, Mulled apple juice, ... See them all 357
Gelatin
Like these other recipes: European glass, Apricot blancmange, Pear charlotte, Bounty-style tart for Alison, Plum and almond panna cotta, ... See them all 29
Other recipes you may also like
French onion soup
This warming onion soup is an emblematic French dish, both in bistro cuisine and home cooking. This is a very classic version. The long, slow cooking is the secret to revealing its full flavour.December 30th 201965 K3.8 2 hours 30 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020336 K5 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025292 K 24.5 3 hours 8 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017416 K3.5 15 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022457 K 25 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.