Best 3 Lemon Lime Satin Creams Recipes
Indulge in a symphony of citrus flavors with our Lemon-Lime Satin Creams, a delightful collection of creamy and luscious desserts. These satin creams are not just ordinary puddings; they are elevated creations that burst with the vibrant zest of lemon and lime. From the classic Lemon Satin Cream to the refreshing Lime Satin Cream and the zesty Lemon-Lime Satin Cream, each recipe offers a unique taste experience. Whether you prefer a smooth and silky texture or a creamy and airy delight, our Lemon-Lime Satin Creams have something for every palate. Prepare to tantalize your taste buds and embark on a culinary journey that celebrates the vibrant flavors of citrus.
Let's cook with our recipes!
LEMON-LIME BARS
This easy lime bar recipe is a dessert that will wow your guests. I baked these bars for a luncheon on a hot summer day. A gentleman made his way to the kitchen to compliment the cook who made them. -Holly Wilkins, Lake Elmore, Vermont
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in lime zest. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 13x9-in. baking dish. Bake just until edges are lightly browned, 13-15 minutes., Meanwhile, in another large bowl, beat eggs and sugar. Combine flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust. , Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 88 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 60mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON AND LIME CREAM TART
This tart is one of my favorite combinations - Lemon and lime to me is so much more refreshing than just plain old lemon. If you want to bring out the fragrance of the lime even more, simply grate the zest of 4 limes and add to the filling mix at the beginning. This filling isn't made from a curd recipe, it's gently baked in the oven after you have baked the pastry shell blind, so you are left with a really soft and silky filling and a short crisp pastry shell.
Provided by Jamie Oliver
Categories dessert
Number Of Ingredients 6
Steps:
- With this particular tart, as it has a moist filling, it's important to egg-wash the uncooked tart shell before adding the filling. This adds a sort of waterproof layer and keeps the pastry crisp and short for longer.
- Whisk together the sugar and eggs in a bowl. When they are well mixed, slowly stir in the cream and the juices. Put the cooked tart shell back into the oven and then pour the filling into it -- I find this reduces spillage. Bake for around 40 to 45 minutes at 180C/350F/Gas 4 or until the filling is set, but still semi-wobbly in the middle (obviously different ovens will cook at different rate so it is good for you to try this tart a couple of times to gauge exactly when you should take it out of the oven). After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency; soft and smooth. If you cut it before it has had time to rest it will pour out or be extremely gooey.
- You can dust it with a little icing sugar, if you wish. Serve with a huge pile of fresh raspberries or strawberries. Whatever you decide to serve it with should be quite simple so that you let the tart do the talking.
LEMON-LIME SYRUP
Steps:
- Combine all ingredients in a small saucepan over medium-high heat. Bring to a simmer, stirring until sugar has dissolved completely. Remove from heat and let cool. Strain into a clean container, cover and refrigerate. Can keep in refrigerator for two weeks.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 0 grams, Carbohydrate 52 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 50 grams
Tips:
- To achieve a smooth and creamy texture, make sure your cream is well chilled before whipping.
- Use fresh lemon and lime zest for the best flavor. The zest of one lemon and one lime is equivalent to about 1 tablespoon.
- If you don't have heavy cream, you can substitute it with equal amounts of whipping cream.
- Be careful not to over-whip the cream, as this will cause it to become grainy.
- The lemon-lime satin creams can be used to fill cakes, pies, or tarts. They can also be served as a dip for fruit or cookies.
Conclusion:
Lemon-lime satin creams are a delicious and versatile dessert that can be enjoyed in many different ways. With their light and fluffy texture, and refreshing lemon and lime flavor, they're sure to be a hit at any party or gathering. So next time you're looking for a special treat, give this recipe a try!
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