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Key Lime Curd combines fresh key lime juice, sugar, butter, and eggs into a thick and creamy curd with a wonderful sweet-tart flavor.
Super Easy Key Lime Curd
This time of year – when key limes make their appearance at the supermarket – we always grab a bag! Then it’s time to make Key Lime Curd.
This easy key lime curd recipe follows the same basic recipe and process as our delicious lemon curd. Just a few simple ingredients – key lime juice, granulated sugar, butter, eggs, and a touch of salt – come together to create a luscious and creamy Key Lime Curd with a fantastic sweet-tart taste.
What are Key Limes?
They are yellowish green, small limes typically sold in small mesh bags in the produce section at supermarkets between June and September. They are smaller than the more common Persian limes that are available year-round.
Key limes have a reputation for being very tart – but when perfectly ripe (the skins will have a balanced mix of yellow and green) – key limes are actually less tart than other lime varieties with a distinctive flavor.
Key limes originated in the Florida Keys – which is where the name comes from. Today, however, most key limes sold at the supermarket are grown in Mexico and South America because hurricanes and crop diseases have harmed most of Florida’s commercial key lime crops.
Why you’ll love Key Lime Curd
- This curd recipe is super simple to make and a great way to enjoy in-season fruits.
- The key lime flavors are perfectly balanced with a sweet-tart taste.
- After making this recipe, you can spoon it over cake, ice cream, or pancakes, use it in our delicious Key Lime Parfait recipe, or give in jars as gifts.
Key Ingredients & Substitutions
- Key Limes – If key limes are not available at your local market, you can buy some juice here or use half lemon and half lime juice as a reasonably close substitute.
- Granulated Sugar
- Unsalted Butter
- Extra-Large Eggs
- Kosher Salt
Special Tools Needed
- Cutting Board and Sharp Knife
- Various Measuring Cups and Spoons
- Zester/Microplane
- Whisk
- Citrus Juicer
- Stand Mixer (or Hand Mixer)
- Medium Non-Stick Saucepan
- Silicone Spatula
- Instant-Read Probe Thermometer or Clip-on Candy Thermometer
- Small Bowls
- Bowl
- Plastic Wrap
How do I make Key Lime Curd?
- Zest key limes and whisk with granulated sugar.
- Cream butter in a stand mixer until fluffy. Add sugar and zest mixture. Add eggs and mix. Add key lime juice and salt and mix.
- Place in a saucepan and over low heat, stir, and cook until thickened and the mixture is at 170 degrees F when tested with a probe thermometer. You could also use a candy thermometer attached to the pan.
- Pour into a bowl and cover with plastic pressed down touching the curd to avoid skin forming as it cools.
- Serve over cakes, pancakes, or ice cream, and stay tuned for new recipes made with this delicious Key Lime Curd.
Tips & Tricks
Don’t rush the cooking process. Keep the heat from low to medium low and stir frequently. As it cooks and gets close to 170 degrees F, it will thicken up quickly. Then as it cools, it will thicken further.
Frequently Asked Questions
- Can I make Key Lime Curd ahead of time? Yes – you can serve this still warm or chilled.
- How do I store leftovers? Keep refrigerated in a covered container or jar for one to two weeks.
- Can I freeze? Yes you can. Use a freezer-safe, airtight container and fill to within a half-inch from the top, or store in zipper seal freezer backs. Avoid oversized containers – you’ll get freezer burn on the top if there is too much excess space and air. When properly frozen, this curd will last for up to six months in the freezer.
- Is it possible to can this Key Lime Curd? Safe canning practices require foods to have a certain acidity level to ensure that the canned food is preserved. We have never tested this recipe’s acidity level, so we can’t say for sure.
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Key Lime Curd
Key Lime Curd combines fresh key lime juice, sugar, butter, and eggs into a thick and creamy curd with a wonderful sweet-tart flavor.
Ingredients
1 pound key limes (this should give you 1/2 cup of zest and 1/2 cup of key lime juice)
1 1/2 cups granulated sugar
1 stick (8 tablespoons) unsalted butter
4 extra-large, or 5 large or 6 small eggs
1/8 teaspoon table salt
Instructions
- Zest, then juice, the key limes. One pound will yield a half cup each of zest and lime juice.
- In a bowl, whisk sugar with the lime zest.
- In the bowl of a stand mixer, beat softened butter with the paddle attachment until fluffy.
- Add the sugar and lime zest mixture and beat well.
- With mixer running on low, add one egg at a time, letting each egg incorporate before adding the next. Scrape and beat again to mix.
- Add the key lime juice and salt and beat to combine.
- Scrape the mixture into a non-stick saucepan and over low to medium low heat, cook and stir for about 30 minutes or until the mixture reaches 170 degrees F, when tested with a probe thermometer or if using a candy thermometer. Don’t rush the cooking process. Keep the heat from low to medium low and stir frequently. As it cooks and gets close to 170 degrees F, it will thicken up quickly. Then as it cools, it will thicken further.
- Pour into a bowl and cover with plastic wrap, pushing the plastic right down to the surface of the curd. This will prevent skin from forming.
- Cool completely.
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This looks like a simple and delicious recipe. I would need one with less sugar.
Thanks Betty – Key limes are quite tart and we feel we’ve sweetened the curd appropriately to balance the tartness of the juice. You can certainly try making it with less sugar but it will likely impact the taste.