Lemon-Lime Satin Creams Recipe (2024)

To the editor: It would be so very helpful to have weight measurements preferably in grams for amount of juice and zest - my lemons go from puny to baseball size, my limes are smaller than the store-bought variety. In general may I make a plea that all baking recipes add measurements in weight? Thanks so much.

FYI: superfine sugar can be made at home by processing regular sugar in a food processor for 30 seconds.

In case anybody else in the US wonders, as I did, whether 'superfine sugar" was the same as confectioners or powdered sugar, it is not - it is baker's sugar.

I used regular sugar and left it in the refrigerator for 2.5 days with fine results. I used 3 tbs lemon juice, 1 tbs of lemon zest, 2 tbs of lime juice, 2 tsp of lime zest. Both zests were grated. The results were excellent BUT this is one sweet item. Try with less sugar or consider four ounces in a larger ramekin, cover with strawberries, blueberries etc and use a 'sacrificial' ramekin to put a dollop on top. The cooking time might need adjustment for 4oz but worth the pursuit.

Would you kindly provide volume and/or weight (grams) for the juice of 2 lemons and of 1 lime? There is huge variation in size and output of citrus fruits. The zest won't make a big difference, but the juice surely will. Thank you!

I have used this cream as a filling for tortes. I bake it in a large corning ware casserole and refrigerate it once cool. Keeps for several days in the refrigerator. Awesome results

I wonder if anyone could elaborate on why it would be necessary to use superfine sugar if this was allowed to rest refrigerated for some time (say two days). Wouldn't regular granulated sugar dissolve just fine? Another thought would be to place the sugar and zest into a food processor and whirl for 30 seconds to a minute to grind the sugar finer and to slightly break up the zest and thoroughly incorporate it into the sugar for enhanced taste?

Delicious and easy. I used 1 cup of sugar (instead of 1 1/2) and only lemons (had no limes). It still came out pretty sweet. I may cut even further back on the sugar next time. Also used 1/2 cup ramekins. Way too rich for a full cup (for my taste). The recipe is such a gem. Easy ingredients - already in the fridge and you can make ahead of time.

Made this for Valentines Day - just fabulous. I didn't really zen it called for superfine sugar - at 11pm! - so used regular. It was still silky smooth. I loved that it was on the tart side.

I reduced the sugar by 1/3 cup and still found this too sweet. I used a microplane zester and was surprised to find the zest texture distracting in the final product - you really want a silky texture, so if I made this again I'd use the finest side of the box grater for the zest, even though that's a nuisance.

I made this with 1 cup of granulated sugar, 1 cup of cream + 1/4 cup lowfat milk, 4 whole eggs and 1/2 C egg substitute (Egg Beaters). It is delicious, not too sweet, and presents a slightly improved nutrition profile (!). Topped with fresh blueberries and raspberries--yum.

This was a big hit made with only Meyer lemons from our tree, as I had no limes. I served it topped with a teaspoon of creme fraiche and a sprinkle of sea salt. Next time I will strain out the bits of zest for a completely smooth texture. Delicious.

I did not have superfine sugar, however while mixing the zest juice and sugar I realized I only had half the eggs, so left it to sit for ten minutes while I ran to the store. When I had finished mixing it it seemed very smooth and not sugar gritty.
Proceeded as in the recipe and refrigerated it for two days. Served it in half cup ramekins and it was a hit!

Anna, did you make the pie? How did it turn out? Thanks!

For those who don't eat dairy, this recipe works perfectly with coconut cream.

I made this for a birthday celebration, using 1 cup of sugar and incubating for 2 days. It was creamy, citrusy, and much appreciated by the honoree. I only had larger crystal sugar on hand, so chopped that along with the zest in the food processor. The zest was noticeable but not intrusive. I may leave it larger and strain it out next time for a smoother experience. The suggested cooking time was accurate for me. The centers were wobbly at 35 minutes convection bake, but firmed up nicely.

After reading other review that this was too sweet, I cut the sugar to 1/2 cup and it could've had even less sugar and still be delicious. I prefer precision baking (and using metric) but this still came out great with guessing at the intended volume of juice and zest. It reminded us of key lime pie filling. Next time, I'll make a simple crust for the bottom of the ramekins and see how that turns out.

Needs way less sugar than the recipe suggest. 1 cup is much better, could even go 3/4 cup with just as good result if not actually better and more edible.

I love your ingredient substitution list, but couldn't find anything on replacing sugar. I would like to know if maple syrup or honey, for example, would work for this recipe. Any suggestions? Thank you!

I bet this would be even more heavenly subbing coconut cream for the heavy cream.....I'm on it like a bonnet! will report back...

Carol. Strain zest

I used five tablespoons of lemon juice, two tablespoons of lemon zest, four tablespoons of lime juice, and one tablespoon of lime zest. I cut the sugar down to one cup. It's rich and tart, just the way I like it. Next time, I think I'd figure out a way to cook the filling on the stove, so I could put a graham cracker crust underneath, then a layer of sour cream, then the filling.

Regular sugar in England is coarser than regular supermarket American sugar, superfine is a little finer than American sugar. NL is writing for an English audience. Americans can chill and just use sugar.

Absolutely delicious. Just before baking, I used a strainer to remove the zest to ensure a smooth texture. Also reduced the sugar by 1/2 cup. This one will go into the rotation. Perfect follow-up to a spicy meal.

Wonderful dessert! I used my immersion blender on regular sugar so I wouldn't have to buy superfine. The long time sitting in the refrigerator is essential. I didn't think it was either too sweet or too tart, though I agree with previous comments that fruit on the top (I used blackberries and raspberries) made it better and certainly prettier. I will also strain out the zest before cooking next time. It distracted from the silky texture.

I use 1 cup of sugar and 1/2 cup of lemon/lime juice. It seems to be a good sweet and sour balance

This was delicious and simple (we made it for Easter dessert), but I did take the step of straining the zest out before filling the ramekins to make sure the custard was nice and smooth.

This whipped up quick even after needing to blend my sugar to get it superfine. I used 3 Meyer lemons and one small lime (didn't zest the lime). The bake time listed seems insufficient, it took about 50 minutes to set and I baked in 8 ramekins. Everyone loved it but yearned for something with it - ice cream was suggested. Whipped cream. Yogurt (our house is GF, so cookies are not abundant). Mine weren't as photogenic as hers. There was foamy stuff. Any suggestions?

I made this with regular sugar and it turned out great. I also reduced the sugar to half and it was very sweet. I didn't strain the mixture before placing in the ramekins because of the zest but I had a couple of pieces of egg curd in the ramekins after cooking. I will make again.