key lime curd

May 31, 2012

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

  1. In a non-reactive saucepan, combine the eggs and sugar and stir together until well blended. 
  2. 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.) 
  3. 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.) 
  4. 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.)
*Yields about 1 1/4 cup