Lime Pastry Cream (French Crème Pâtissière au Citron Vert)

Taking its inspiration from lemon pastry cream, this version has a distinctive lime flavour. Both juice and zest are used to combine the juice's slight acidity with a hint of bitterness from the zest.

7 limes (1¼ cups) juice, freshly squeezed (420 mL)
3 limes zest, finely grated
3 eggs
8 oz granulated sugar (225 g)
2 oz unsalted butter (55 g)
¼ cup heavy cream (60 mL)

Combine the lime juice and the grated zest. Set aside.

Beat the eggs and sugar together in a heavy non-corrosive saucepan, just long enough to combine (do not use an aluminum pan). Add the juice and zest mixture, the butter, and the heavy cream. Bring the mixture to the scalding point, stirring constantly over medium heat. Do not boil.

Remove from the heat and strain immediately. Set aside to cool.

Store, covered, in the refrigerator, the lime cream can be kept for 2-3 weeks. Thin with water if necessary before using.

Makes 2 cups.