Easy Key Lime Curd Recipe
Key Lime Curd Recipe – tangy, rich and sweet, this key lime curd is easy to make and perfect for pancakes, toast, macarons or to just eat it with a spoon.
Lime, key lime or lemon curd – I love them all. Honestly, I find no difference between lime and key lime curd. But since my local grocery store always carries bags with key limes, I have the option to use these cuties instead of big old limes.
Fruit curd is a dessert or topping, made usually with citrus. Basic ingredients usually are beaten egg yolks (or eggs), sugar, fruit juice, zest and butter sometimes. Ingredients are cooked together, until thick, usually over a double boiler. After the curd is cooked, it is a good idea to strain it so it is extra smooth. Curds are flavorful, soft and delicious.
I used lime curd for these Meringue Nests With Lime Curd And Cherries.
If you can not find key limes, you can use regular limes instead. We need both juice and lime zest.
Of course you can buy lime curd at the store. But is is so easy to make it at home, too. Just follow these simple steps. It is also a lot less expensive to prepare it at home.
All you need is a few simple ingredients and 15 minutes.
I made this key lime curd as a filling for my lime macarons recipe.
Since I had some left over egg yolks, I used egg yolks in it. If you don’t have left over egg yolks, you can use whole eggs instead. The difference in taste, texture and flavor will be minimal for the amount of curd that this recipe makes.
This key lime curd is just the perfect filling for lime macarons.
I’ve been obsessed with key lime flavor this summer. You can also check out this Key Lime Pie – Lightened Up, it is the best key lime pie I’ve ever had.
Curds are also great as a cake filling. A while back, I made this tangerine curd and used it in this Tangerine Layer Cake. It was perfect for Christmas.
If you are not into cakes, use this key lime curd to top pancakes, crepes, waffles, toast, scones or muffins.
- 5 egg yolks
- 3/4 cups sugar
- 2 tsp key lime zest
- 1/2 cup key lime juice
- 1/8 tsp salt
- 4 tbsp butter
- In a heat proof bowl, combine egg yolks, sugar, key lime zest, key lime juice and salt. Whisk to combine.
- Place bowl over a double boiler and cook over medium-low heat, whisking constantly until thickened. It takes about 5-7 minutes.
- Remove from heat and add butter. Stir until smooth. Place in a jar. Let it cool to room temperature, then refrigerate. Keep in the fridge for up to 1 week.
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