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How to make lime cream - Lime Curd

How to make lime cream - Lime Curd

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    • yolks- 2 pcs
    • eggs- 2 pcs
    • green lemons - 3 pcs
    • sugar- 5 tbsp
    • unt- 80 gr

Servings: 1

Preparation time: less than 30 minutes

RECIPE PREPARATION How to make lime cream - Lime Curd:

  • Mix in a saucepan the eggs with the yolks, sugar, the juice of the three green lemons and the grated peel of the two lemons.

  • Put the pan on the fire at the bain-marie

  • Stir continuously with the whisk until the composition thickens well

  • Take the pan off the heat and add the diced butter

  • Homogenize the composition well and then transfer it to a jar

  • Close the lid and refrigerate until it thickens

Tart with lime and condensed milk, without baking

Tart with lime & green acircie and condensed milk is an adaptation of the famous Key Lime PieIn this case, files called Key Limes are used, which are sharper, smaller and with a thinner shell. They can be used, and green lemons or ordinary lemons & ndash & icircn instead of 6 we put 5 smaller ones. The cookie top is the one used for any cheesecake without baking, ie biscuits and butter. You can also add half a teaspoon of ground ginger for a more exotic taste, or you can replace 50 g of biscuits with 50 g of ground almonds, walnuts or cashews. Lemon & sour cream and condensed milk are practically made on their own. This is because while we are mixing condensed milk with lemon juice, an acid reaction takes place and it is already starting to thicken. Then he has to stay in the fridge for a few more hours, while it becomes firm.

The only concern is to choose condensed and unsweetened milk and not from the one for coffee and to wash the acorns well, before shaving them, with lukewarm water and a well of baking soda (to remove onions and pesticides). After a few hours in the fridge, the cake with the biscuit top and the lemon cream with condensed milk can be devoured. Adorned with a few rosettes, made with a pos, from whipped cream hard or simple, with grated lemon peel & acircie, chocolate well & icircna, & hellip belongs only to the imagination and taste of everyone.

- 275 g of biscuits, broken into large pieces
- 100 g of melted butter
- 400 g of condensed milk, & icircndulcit
- 300 ml of fresh cream for sour cream
- Juice squeezed from 6 green lemons
- grated peel from 6 green lemons

Mix the biscuits until they are finely chopped, mix them with the butter and cocoa.
Press well into a 26 cm tart form. If you prefer a thinner base, you can reduce the quantities.

The green lemons are squeezed and the green peel is grated.
Freshly squeezed juice is mixed with condensed milk and whipped cream.
The composition will thicken quickly. Do not mix too much, the cream will turn into butter.

Depending on the preference, lime peel can be added to the composition.
Place the filling over the cookie sheet.

It can be decorated with peel and slices of lime.
Let cool for at least 2 hours, but preferably overnight.
Good appetite!

Salad with butter and lemon sauce

Salad with butter and lemon sauce & ndash a delicious and quick dish. That butter and lemon sauce makes all the money, believe me!

You have to try it. It can be eaten with any favorite garnish, be it natural potatoes

or boiled vegetables or a raw vegetable salad.

2 tablespoons lemon juice

How come:

Dampen the thawed fish well with paper, sprinkle with salt and pepper

and we give it, on both sides, through flour. Heat the oil well in a non-stick pan

and fry, one by one, the fish until it browns nicely on the white sides (I covered it with a lid).

While the fish is frying, prepare the butter sauce with lemon. Put the diced butter in a non-stick pan over low heat,

leave it on the fire for about 5 minutes, stirring from time to time. Be careful, keep an eye on it, and the fire should not be large, because it burns quickly.

It will lighten in color and get a nutty smell.

We remove it from the heat and pour it into a bowl. Add lemon juice, salt and pepper.

When the fish is ready, pour a tablespoon or two of the butter sauce on each plate on each piece.


2 cups sweet cream
lemon peel
5 tablespoons caster sugar
lime juice
5 egg whites
mint for decoration or lemon or lime peel

Method of preparation:

1. Put the sour cream, lemon peel and sugar in a large bowl and mix until the mixture begins to thicken. Add lime juice and keep stirring until it thickens more, but not too much!

2. Beat the egg whites until the meringue hardens and remains on the arms of the mixer, and then incorporate them into the cream. Put a tablespoon of lemon foam in 4 glasses, leave them in the fridge for an hour and enjoy. Garnish with lemon peel, if desired.

Lime cake

For the New Year, I opted for an easier dessert, although initially I had thought of making a cake myself. I really like lemon desserts, and I could eat lime instead of apples. It's very interesting how this cake is made, it leaves a sweet and sour sauce. I use a round silicone shape and we usually eat straight from there, but this time I did my best and took it out on plates.
Lime or green lime is the main ingredient. As a measure I used the cup, which contains the same amount with a 200 ml cup.

1 cup (cup) flour
a pinch of salt
1 1/2 teaspoon baking powder
1/2 cup sugar
1 teaspoon lime peel, grated
1 sachet of vanilla sugar
2 tablespoons margarine, melted
1/2 cup milk
For sauce:
1/3 cup sugar (but maybe even less if you like it more sour)
1 teaspoon lime peel, grated
1 cup water (boiling)
1/2 cup lime juice, freshly squeezed

Preheat the oven to 180 degrees Celsius.
I used a round shape 20 cm by 4 cm deep. To be quite deep form, there is a lot of liquid that turns into sauce and could give out. Grease the form with butter or margarine.
Mix in a bowl the flour, salt, sugar and lime peel.
Add margarine, milk and vanilla sugar and mix until all the flour is incorporated.
Put the whole composition in the form that will enter the oven.

Sprinkle the sugar and grated lime peel over the composition.
Mix boiling water with lime juice and add with a spoon over the composition, until it is covered everywhere, and the rest of the liquid is poured over the back of the spoon.

Put it in the oven for about 30-40 minutes, and after removing it, keep it for another 5-10 minutes to let the sauce thicken.

It can be served with ice cream or as such.
If you like lemon desserts, you will also like it, especially since it is easy and fast. And with ingredients at hand!

Lamaia vs Lime

lime it is actually a lime, although it is slightly smaller in size, rounder, with a green peel, a stronger aroma and a sweeter juice. Although they have less vitamin C compared to lemon, it has more calcium and phosphorus. Lime or lime is used in the kitchen, for fresh and sour dishes. A special recipe where you can use lime juice is that of spaghetti with seafood. For a dessert, try a lime ice cream with cream or a dessert with passion fruit and lime.

lemon. only when we think of it does it rain in our mouths. We all know it by its yellow color and intense sour taste, up to the sting. Lemon brings many benefits to the body, but let's just say that the juice of a lemon provides half of the daily requirement of vitamin C.

How are lemons used by housewives or cooks? Here: they whiten mayonnaise, they give a sour taste to food or salads, replacing vinegar, they are indispensable in fish dishes. As desserts you can prepare: lemon cake, lemon roll, cherry tart, lemon cream and meringue, lemon cream cake, whipped cream and nectarines.

In order not to confuse lemon with lime and vice versa, you need to know some comparative characteristics:

How to make lime cream - Lime Curd - Recipes

A delicious roll with a strong flavored cream. It is made quickly and can be eaten in 2 days because it is a double portion of oat bran. A sweet dukan recipe for all of you!

Attack phase (countertop is for attack, cream not), Cruise (PL, PP), Consolidation, Definitive stabilization

- 6 lg skimmed milk powder (considered adjuvant and permitted from attack, but limited to 3 lg / day)

- 1 lgt with baking powder tip

- 3 lg sweetener (or to taste)

We beat the egg whites hard. The other ingredients are mixed in a separate bowl. Incorporate the egg white foam and the other composition and spread a dough in a rectangular shape on the baking sheet in the pan. I made a shape of about 25 x 35 cm. I put the tray in the oven heated to 180 degrees and kept it for about 10-15 minutes (you will notice when it is ready).

I left it to cool for 5-10 minutes and then I turned it over and put on a kitchen towel and carefully peeled off the baking paper. I rolled the top with a towel and let it cool completely. It is not a necessary operation, but it allows the countertop to cool in the shape it will have in the end, because it must be cold to put the cream.

I filled the roll with lemon curd (lemon cream). I left it as it is, if you want you can keep a little more cream and glaze it on top with the remaining cream.

Put it in the fridge (wrapped in baking sheet) where it keeps very well and is only good to eat so cold.

Ingredients for the key lime pie recipe

  • For the base of the tart: 250 g digestive biscuits, 100 g melted butter (with 82% fat), 1 tablespoon of cocoa
  • For the cream: 1 box of sweetened condensed milk (400 g), 250 ml whipped cream (30% fat), juice of 3 lime
  • For decoration: lime peel (only the green part, the white one is bitter), mint leaves

Preparation for Key lime pie, lemon tart, without baking, American recipe

Biscuit base

We prepare a tart tray with a diameter of 26 cm (or in my case, mini tart shapes). We crush the digestive biscuits until we get a breadcrumbs, then we mix them with cocoa and the butter that we melted in a bain marie.

We then put them in the tray and press them very well on the bottom and walls of the tray, with a spoon or the bottom of a glass. Put the tray in the fridge until the cream is ready.

Lemon cream

For the cream, put in a bowl the condensed milk, sour cream, lemon juice, a few drops of green dye and mix at maximum speed for 1 min.

Put the cream obtained over the tart dough, sprinkle with lime peel and put in the fridge for 3-4 hours or overnight.
We can decorate with raspberries, strawberries, lime slices, mint or lemon leaves.
The cake can also be mounted in glasses or cups.

Thank you for your patience and attention !!

The average grade given by the jury for this recipe is 10.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Key lime pie, lemon tart, without baking, American recipe

Ingredients Tart with lemon or lime and condensed milk

  • 1 can of sweetened condensed milk, 396 grams (not evaporated milk, not coffee milk, but viscous condensed milk, obligatorily sweetened, which can be found in tin cans)
  • 1 large lemon (2 lemons also work, depending on how intense you like the citrus taste, or 2-3 limes)
  • 150 grams of petit beurre biscuits
  • 80 grams of butter
  • 250 grams of sour cream for unsweetened whipped cream

How to prepare & # 8211 video

Notes: Depending on the citrus flavor you prefer, you can make this tart with lemon or lime. Milk in a bottle or cardboard box is not suitable for this recipe. Be sure to use condensed tin canned milk (it weighs 396 grams), with sugar content. Make sure the sugar is on the list of ingredients, otherwise your tart will fail. An example of condensed milk for this recipe find here, but he's not the only one fit. The one produced by Auchan under its own brand is also good, the one from Nestle (which I think is the best), etc.

The preparation instructions for this tart, simple as you would say & # 8222 good day & # 8221, can be found in the attached video. It takes 2:40 minutes and the sound is not essential to understand what to do. :)


  1. Juha

    The futesas!

  2. Wycliff

    The highest number of points is achieved.Great idea, I agree with you.

  3. Tosar

    Easier said than done.

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