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There’s so much to love about homemade Key Lime Curd. It’s a wonderful combination of sweet, tart and creamy with plenty of bright citrus flavor in every spoonful.
Easy Homemade Key Lime Curd
Silky smooth, sweet-tart and bursting with bright citrus flavor, homemade Key Lime Curd is one of those simple recipes that feels a little extra special. Made with fresh key lime juice, butter, sugar and eggs, this luscious sauce comes together in just minutes on the stovetop and can transform an ordinary dessert into something unforgettable.
Ingredients Needed for Key Lime Curd
With just a handful of simple ingredients and about 15 minutes on the stovetop, you can make this simple dessert sauce!
- Key lime juice strained of pulp and seeds
- Key lime zest (no white pith!)
- Granulated sugar
- Two eggs and one egg yolk
- Unsalted butter, cubed
- Pinch of salt
How to Make Key Lime Curd
- Combine the eggs, egg yolk, sugar, salt and key lime juice in a heavy bottom saucepan.
- Add the butter and zest then cook gently over medium-low heat until the curd is thickened and coats the back of a spoon.
- For an extra-smooth consistency, strain the finished curd through a fine mesh sieve into a heat-proof glass jar or container.
- Cool completely before refrigerating.
Key Lime Curd keeps well in the refrigerator for up to two weeks. So, you can make it ahead for whenever you’re craving a little taste of the tropics!
Key Lime Curd is a rich and creamy citrus sauce made by gently cooking key lime juice with sugar, eggs and butter until thick and silky. It’s similar to lemon curd but has a slightly sweeter, more aromatic lime flavor.
Yes. Persian limes make a delicious curd with a brighter, slightly less floral flavor. If fresh key limes aren’t available, bottled key lime juice is also an excellent substitute.
Stored in an airtight container in the refrigerator, homemade Key Lime Curd will keep for about 2 weeks.
Absolutely. Store in a freezer-safe container for up to two months. Thaw overnight in the refrigerator and give it a gentle stir before serving.
Curd thickens slightly as it cooks and continues to firm up as it cools. If it’s still thin, it likely needed another minute or two over gentle heat. Be careful not to boil the mixture, as high heat can cause the eggs to curdle.
For the smoothest texture it’s a good idea to strain the finished curd through a fine-mesh sieve. This removes any bits of cooked egg and any pulp or zest, leaving the curd perfectly silky.
Yes it can! In fact, it’s even better if allowed to chill overnight. This is an excellent make-ahead recipe for entertaining.
Why This Recipe Works
- Big flavor from simple ingredients. A handful of everyday ingredients come together to create a rich, silky curd with plenty of bright key lime flavor.
- The perfect balance of sweet and tart. Sugar softens the sharp citrus bite without covering up the tangy lime flavor we love.
- Rich and creamy without being too heavy. Butter and eggs give the curd its luxurious texture while the fresh lime juice keeps everything tasting light and refreshing.
- Quick and easy to make. Homemade curd sounds fancy, but it’s surprisingly simple and takes just minutes to prepare on the stovetop.
- It’s incredibly versatile. Make a batch to keep in the refrigerator and you’ll find all kinds of delicious ways to enjoy it.
If you love a great Key Lime Pie, I think you’re going to love this curd!
Ways to Use Key Lime Curd
If you can resist eating Key Lime Curd straight from the jar, there are plenty of ways to put it to good use!
Whether you spoon it over cheesecake or use it as a filling for tarts, cakes, cupcakes and cookies, Key Lime Curd adds a fresh pop of sunshine to every bite. It’s rich without being heavy and has just the right balance of sweetness and tangy citrus flavor.
Spoon it over pancakes, waffles, French toast or warm biscuits for an easy breakfast or brunch treat. It’s also delicious swirled into Greek yogurt, layered with granola and berries or swirled into a bowl of vanilla ice cream.
Layer it with whipped cream or mascarpone for an easy parfait, or spoon it into mini tart shells and top with fresh berries.
It’s especially wonderful paired with flavors like coconut, vanilla, raspberry, strawberry, blueberry and white chocolate.
And, of course, a spoonful tucked between two buttery cookies is never a bad idea!
Key Limes vs. Regular Limes
Even though it takes a few extra minutes to juice fresh key limes, they’re well worth the effort. Their distinctive floral aroma and bold citrus flavor create a curd that’s brighter and more complex than one made with regular Persian limes. However, bottled key lime juice works beautifully too, making this recipe easy to enjoy any time of year.
Key limes and Persian limes are both wonderfully tart, but there are a few differences that can affect the flavor and appearance of recipes like key lime curd.
- Key limes are smaller and rounder, usually about 1 to 2 inches in diameter. They have thin skin, lots of seeds and a distinctive bright, aromatic, slightly floral flavor. Their juice is tart but has more complexity than standard lime juice.
- Persian limes, sometimes called Tahiti limes, are the larger, dark-green limes most commonly found in grocery stores. They’re generally seedless, easier to juice and have a clean, sharp citrus flavor without quite as much floral character.
- Juice yield is another big difference. Because key limes are so small, you’ll need quite a few more to get the same amount of juice. Persian limes are much quicker and easier when a recipe calls for a substantial amount.
- Can you substitute Persian limes for key limes? Absolutely. For most recipes, you can substitute an equal amount of fresh Persian lime juice. The finished dish will still be delicious, though it won’t have quite the same distinctive key lime flavor.
TIP: Fresh key lime juice gives this curd its signature tart, fragrant citrus flavor, but regular Persian limes are a perfectly good substitute when key limes aren’t available.
Key Lime Curd
Ingredients
- zest of 2 key limes no white pith
- 2 large eggs lightly whisked
- 1 large egg yolk
- 1 cup granulated sugar (222g)
- dash of salt
- ¾ cup key lime juice strained (6oz or 170g) about 26 key limes or 10 Persian limes
- ½ cup unsalted butter cubed (113g or 4oz)
Instructions
- Zest two limes and set aside. Juice enough key limes to make 3/4 cup. Strain and discard any pulp and seeds before measuring.
- In a medium heavy bottom saucepan, whisk together the eggs, egg yolk, sugar, salt and key lime juice until blended. Add the butter and zest. Cook gently over medium-low heat stirring constantly with a wooden spoon until the curd is thick and coats the back of the spoon, about 5 to 8 minutes.
- If the curd is cooked too fast or over high heat, some of the eggs might look scrambled. If this happens, simply pass the curd through a fine mesh strainer and discard any solids. Pour the strained curd into a glass jar and cool. Once cooled, cover and refrigerate until needed. The curd thickens as it cools but can also be served warm.
Recipe Notes
- This recipe makes 2 cups of curd or 16 servings (2 tablespoons per serving)
- Store in the refrigerator for up to 2 weeks.
- Curd can also be frozen for up to 2 months. Thaw overnight in the refrigerator before using.
- Persian limes can be substituted for key limes if preferred. The flavor will be slightly different but still very delicious.
Nutrition
More Great Key Lime Recipes
Key Lime Pie – the BEST summer treat!
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Key Lime Icebox Cheesecake
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