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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.
Yield: 3 cups
Prep: 30 minutesCook: 30 minutesTotal: 1 hour
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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