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Key Lime Curd

DSC_5378 (2)

Prep Time: 12 minutes + chilling

Cook Time: 8 minutes

Total Time: 20 minutes

Yield: 2 Cups

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DSC_5378 (2)

Ingredients

  • 2 egg yolks
  • 2 whole eggs
  • 1/3 – 2/3 C. granulated sugar (depending on how tart/sweet you want it)
  • ½ C. key lime juice
  • 4 Tbsp. butter, softened and cut into small pieces

Directions

  1. In a small bowl, whisk the yolks and whole eggs together; set aside.
  2. In a double boiler, whisk together the sugar and key lime juice.
  3. Whisk in the egg mixture.
  4. Turn heat on medium and bring water in double boiler to a boil while whisking constantly.
  5. Keep water at a gentle boil and continue to whisk constantly for 6-8 minutes or until thickened.
  6. Remove from heat and stir in a few pieces of butter at a time, adding more as the butter melts.
  7. Pour into a container and cover the top of the curd with plastic wrap to prevent a skin from forming.
  8. Allow to cool for 20 minutes then place in the refrigerator for 3-5 hours or overnight.

Tips

Extra curd can be frozen for up to 3 months. To thaw, place container in the refrigerator.

Key Lime Curd

DSC_5378 (2)

Prep Time: 12 minutes + chilling

Cook Time: 8 minutes

Total Time: 20 minutes

Yield: 2 Cups

Ingredients

  • 2 egg yolks
  • 2 whole eggs
  • 1/3 – 2/3 C. granulated sugar (depending on how tart/sweet you want it)
  • ½ C. key lime juice
  • 4 Tbsp. butter, softened and cut into small pieces

Directions

  1. In a small bowl, whisk the yolks and whole eggs together; set aside.
  2. In a double boiler, whisk together the sugar and key lime juice.
  3. Whisk in the egg mixture.
  4. Turn heat on medium and bring water in double boiler to a boil while whisking constantly.
  5. Keep water at a gentle boil and continue to whisk constantly for 6-8 minutes or until thickened.
  6. Remove from heat and stir in a few pieces of butter at a time, adding more as the butter melts.
  7. Pour into a container and cover the top of the curd with plastic wrap to prevent a skin from forming.
  8. Allow to cool for 20 minutes then place in the refrigerator for 3-5 hours or overnight.

Tips

Extra curd can be frozen for up to 3 months. To thaw, place container in the refrigerator.

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