I've waited my entire life to share this recipe. Well, technically I've waited three days, but it certainly felt like a lifetime. I've actually been waiting my whole life to make this recipe because I'm head-over-heels-in-love with all the things you can do with a citrus curd.
Now watch me go all Bubba Gump on you right now.
You can eat it on a pound cake.
You can use it as a filling on a layered cake.
You can eat it with scones.
You can mix it in ice cream.
You can put it on pavlovas.
You can put it in a jar and gift it.
Or if you're me, you can slap it in a tart shell, throw some berries on top and call it a day.
I'm particularly fascinated with key limes and their-OHMYGAH-deliciousness...but, feel free to use another citrus fruit if you disagree. In which case.... You cray cray.
Key Lime Curd
3 large eggs
3/4 cup sugar
1/4 cup key lime juice, freshly squeezed
4 tablespoons butter, chopped at room temperature
- In a non-reactive saucepan, combine the eggs and sugar and stir together until well blended.
- Mix in the key lime juice and place the pan over medium-low heat. Cook, stirring continuously, until the mixture is warmed through. *Don't heat the mixture too quickly (to avoid curdling eggs.)
- Add butter a little at a time and stirring after each addition until incorporated. Continue to cook, (and carefully scraping the bottom of the pan), until the mixture thickens and a spoon leaves a path when drawn through it (no higher than 175˚ F.)
- Remove the pan from the heat and pass the mixture through a fine mesh strainer. Transfer to an airtight container and refrigerate. (Keeps up to 2 weeks in the refrigerator.)