Key Lime Curd

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Key Lime Curd is a rich, creamy citrus dessert sauce made by gently cooking key lime juice with sugar, eggs, an egg yolk and butter until thick and silky.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Keyword: dessert, key lime, lime, sauce

Servings: 2 tablespoons per serving

Calories: 113kcal

Author: Tricia

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.

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.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition