Yield: 8 servings
|8 tablespoons||Unsalted butter|
|¾ cup||Lime juice|
|5||Limes -- zest only, grate|
|2 cups||Heavy cream -- chillled|
Melt butter in the top part of a double boiler over simmering water.
Beat eggs and sugar in a bowl until light and fluffy. Add mixture to melted butter. Cook gently, stirring constantly, until mixture becomes a custard, about 8 minutes. Do not overcook or eggs will scramble. Remove custard from heat and stir in lime juice and grated zest. Cool to room temperature. Using an electric mixer, whip chilled cream until very stiff--almost, but not quite, to the point where it would become butter. Stir lime custard into whipped cream until just incorporated. Pour into 8 individual serving glasses or a serving bowl. Chill for at least 4 hours.
Recipe By : Silver Palate Cookbook From: Meg Antczak Date: 10-27-95 (15:53) (159) Fido: Cooking