Description
This easy Key Lime Curd recipe offers a smooth and tangy spread made with fresh key lime juice, zest, egg yolks, sugar, and butter. Perfect for adding a citrusy twist to desserts, toast, or as a filling, it’s cooked gently over a double boiler to achieve a creamy texture without scrambling the eggs.
Ingredients
Key Lime Curd Ingredients
- 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
Instructions
- Combine Ingredients: In a heatproof bowl, whisk together egg yolks, sugar, key lime zest, key lime juice, and salt until fully combined.
- Cook Over Double Boiler: Place the bowl over a pot of simmering water (double boiler) on medium-low heat. Whisk constantly for 5-7 minutes until the mixture thickens into a custard-like consistency.
- Add Butter and Stir: Remove the bowl from heat and immediately stir in the butter until the mixture is smooth and fully incorporated.
- Cool and Store: Transfer the curd to a jar and let it cool to room temperature. Then refrigerate to further thicken. The curd can be kept chilled for up to one week.
Notes
- Use fresh key limes or good quality key lime juice for authentic flavor.
- Constant whisking over the double boiler prevents eggs from curdling.
- Store in an airtight container in the refrigerator for up to 7 days.
- Perfect as a topping for cakes, scones, or toast, or as a pie filling.
- Adjust sugar slightly if you prefer a tarter or sweeter curd.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
