This simple and easy Homemade Key Lime Curd recipe is just the thing to fill your cupcakes with, slather on your toast, or eat straight out of the jar!
Key Lime Curd
One thing I really wanted to focus more on this year was bringing you some kitchen basics. Recipes that can be used as a component of a larger recipe or stand alone.
Curd is one of those amazing basics that’s extremely versatile. You can use it as macaron or pie filling, spread it on English muffins or cookies, or lick it out of the jar. Just kidding, use a spoon 😉
Key Lime Curd is my favorite of all the curds. Once upon a time, I thought Blood Orange Curd would be pretty amazing, but after several failed attempts, the key limes reign supreme!
This curd is super simple to whip up (especially when your husband does it for you while you’re running around like a crazy person baking up 100+ cupcakes – Thanks, Matty)! Anyways, it takes just 15 minutes to make and it’s downright addictive.
P.S. This particular batch of curd filled some Key Lime Cupcakes!
Key Lime Curd
Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup key lime juice 8-10 key limes
- 1 tablespoon key lime zest
- 1/4 teaspoon kosher salt
- 4 tablespoon unsalted butter
Instructions
- In a small pot, off the burner, whisk together eggs and sugar until well blended.
- Whisk in key lime juice, zest, and salt.
- Place the pot on a burn on medium-low heat and stir fast and constantly with wooden spoon until mixture is warmed through.
- Add the butter a tablespoon at a time until melted and curd becomes smooth.
- Continue stirring constantly until curd thickens and looks almost creamy.
- The curd is done once it coats the back of a spoon.
- Optional Step: Strain curd through a cheesecloth or fine mesh sieve into a medium bowl to remove zest pieces and any clumps.
- Tightly seal the bowl with a cover or cling wrap and place in the fridge until completely cooled.
- Once cooled, spoon about a tablespoon or a little less into the holes you cored out in the cupcakes.
Notes
Nutrition
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Reader Interactions
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Comments & Reviews
Rebecca Hubbell says
It should, yes!
Michelle says
Will this recipe hold up in between cake layers?
Samantha says
Love this recipe!!
Staci says
Delicious! I used key lime juice instead of fresh key limes. And I do recommend using the egg yolks only and reducing the sugar to a half cup.
Thomas J Ellis says
I always thought of curd as a by product of sower milk – like cottage cheese
Rebecca Hubbell says
A curd differs from all other types of preserves as it contains eggs and butter, very similar in texture as custard. A curd is a thick, creamy spread that is made by cooking together fruit juice – usually a citrus fruit, egg yolks, butter and sugar.
Thomas J Ellis says
?? Why is it called Curd, when there is no curd in it ??
Rebecca Hubbell says
So glad doubling the recipe worked for you! Hopefully, you managed to save some for him!
Cara says
I just doubled the recipe earlier this week and it turned out just as amazing as it always does. I had to text my husband immediately after it was done, telling him that I didnt know if I could stop myself from eating it all!
Rebecca Hubbell says
I would think so but have never tried to do it myself.
Vicki says
Can this recipe be doubled, without causing a problem with the consistency?
Rebecca Hubbell says
To freeze curd, place it in a freezer container making sure to leave about 1-inch of space between the top of the curd and the lid, feel free to put a piece of plastic wrap under the lid before sealing it. Curd can last up to 1 year in the freezer, when you’re ready to use it simply transfer it to the fridge to thaw.
Brenda says
Would like to make when limes are in season. How would it freeze?
Rebecca Hubbell says
Curd was originally developed in Britain long before refrigerations was available – they would typically store it in a cool spot in the kitchen for weeks. However, health standards are much higher now, and I would recommend storing it in the fridge until you’re ready to use it. The high sugar and acid content act as preservatives, but I can’t speak to how long that preservation lasts. Refrigeration would obviously keep it even longer, refrigeration over 3 weeks will dull the fresh citrus flavor. Hope that helps.