Key Lime Curd Recipe
Key Lime Curd
May 5, 2014 by Jelli 16 Comments
The first time I tried lemon curd was in a big red barn. Okay, so there weren’t any straw bales or horses in sight. The barn was renovated into a beautiful rustic cafe restaurant where my granny took my mom and I to check out both the gorgeous location and the good eats.They had a little store set up right beside the dining area where they sold jars of hot fudge sauce, homemade pretzels, snacks, and lemon curd. The best part was that they put out samples of every single product! They even brought courtesy platters of pretzels and lemon curd to your dining table. Pretzels make the perfect dippers for this stuff!
And this is how I learned to love lemon curd. But today’s not about lemon curd, since it’s so easy to find a recipe for lemon curd.
We’re gonna make some outta this world key lime curd that’s bursting with flavor!If you need a lime flavor burst in no time, skip the hassle of key lime pie and try this!
You can use this lime curd so many ways.
Slather it on toast, croissants, or pancakes.
Dip in graham crackers.
Drizzle it over ice cream,
Create parfaits by adding layers with whipped cream and sprinkle cookies.
Mix up a lime meringue fool, from my favorite Nigella cookbook.
Whip with cream cheese for a quick and fresh-tasting tart filling.
Ready? All you need is 10 minutes and a whole lot of self control. You’re gonna want to take a spoon to this lime curd, like my husband who claimed he didn’t know better. SOOO delish! I can’t wait to try this on David Lebovitz’ cheesecake ice cream, my absolute fave.
- Key Lime Curd Ingredients
- 4 key limes, zest and juice 1 cup sugar 4 eggs pinch salt 5 tablespoons butter Instructions
In a small saucepan whisk together lime juice and zest,sugar, eggs, and salt. Turn on the the burner to medium heat and whisk constantly until the mixture comes to a boil. Boil one minute, still stirring and remove from heat. Stir in butter and cool. Serve with English muffins, toast, graham crackers, or pretzels. Store in an airtight container in the refrigerator up to a week. 3.2.1294
One of the greatest things about this recipe is that it’s not at all fussy. Use salted or unsalted butter. Don’t worry about the size of the limes. Add more or less sugar to suit your taste. While we’re at it, try using a combo of lemons and limes to change it up a little.
There are only two modifications you don’t want to mess with.
Don’t substitute bottled lime juice. Never.ever.ever.ever.
Avoid margarine like the plague. It does some pretty funky things to citrus curds, trust me.
Now that we’ve attacked the “DON’Ts” let’s talk about the “DOs”
DO:
Eat this for breakfast. And lunch. And snacktime.
Pour your lime curd into a pretty little jar and give it to your friends with a bag of pretzels.
Make this part of your signature brunch line up.
Use this as a bargaining tool. Just don’t tell anyone I suggested it.
Go ahead and follow me on Pinterest to be sure you’re privy to each new recipe as I crank it out.
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