Key Lime Curd
A rich and silky smooth fruit custard that is bursting with key lime flavor.
Ingredients
- ½ cup Key Lime juice just under a pound of fresh key limes juiced.
- 1 cup sugar
- 2 eggs
- 2 egg yolks
- 4 tbsp butter cut into small cubes
- 1 tbsp key lime zest from around 6-8 key limes
- pinch salt
Instructions
- If using fresh key limes, zest at least 6-8 limes over a cup of sugar in a bowl.
- Rub key lime zest into sugar to release the fruit oils. It will smell heavenly.
- With a small strainer over a measuring cup, juice key limes until you reach a half cup of fresh lime juice.
- In a small saucepan whisk lime zest sugar, key lime juice, eggs, egg yolks and small pinch of salt until thoroughly mixed.
- Over medium heat begin to cook the mixture. You will need to stir continuously with a spatula during this process as to not let the eggs scramble.
- When the mixture starts to get warm, turn the heat down to medium low. Continue stirring constantly.
- It will begin to thicken between 5-10 minutes. Continue to stir until it resembles a pudding consistency. You want the curd to evenly coat the back of spoon without being runny.
- Take off the heat and stir in the butter.
- Using a metal strainer over a clean glass bowl, pour the hot curd into the strainer. Using the back of the spatula, press through the strainer to remove all of the cooked lime zest.
- You can cool the curd in the bowl or spoon curd into clean canning jars for storage.
- Can be stored in the fridge for up to a week or frozen for up to a year.
Notes
Nothing is quite as luxurious as key lime curd. It has a concentrated lime flavor and is delicious on a number of desserts such as cakes, cookies and pies. It's also wonderful by the spoon full, cold, straight out of the jar. You can make this recipe with any fruit juice in place of the lime juice. Meyer lemon and grapefruit curd are great recipes to try!