Lemon-Lime Satin Creams

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 agree. Try this chart of equivalents.

http://www.choosingvoluntarysimplicity.com/equivalent-measurements-fruit/

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.

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.

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.

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!