Serious Eats: Talk

lime cream filling?

I am hoping to re-create a key lime cream filled beignet that we had in Key West a few weeks ago. I have found several beignet recipes online and those should not be a problem, but it seems that are not typically filled with cream (I guess I should just call it a cream filled donut) but I can't find a recipe for a lime or lemon flavored pastry cream. I found some recipes for a cream cheese mixture or using evap milk like a key lime pie but I'd really like to do just a lime flavored pastry cream. Can I just add some lime juice and zest to a pastry cream recipe? Do I add it to the milk/cream in the beginning, or after it is all made? It seems like a pretty stupid question but I have a weird feeling that the citrus might affect the cream? I could make a lime curd I guess?

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