This delicious Key Lime Curd recipe combines a lime tartness with a rich, creamy filling. It is easy to make and a great addition to sponge cakes or tarts. Get the step-by-step recipe here.

key lime curd in a small white bowl on a light surface with cut up key limes

I adore baking with citrus, I have a plethora of lemon recipes but I wanted to add some key lime recipes to my repertoire. Key limes are tarter than lemons, I love that to pair with desserts.

This key lime curd recipe is so versatile. Some ideas to use this key lime curd are spread on to crepes, waffles, or pancakes, swirled into muffin batter, or spread onto fresh warm baked muffins or toast, spread onto cake layers or cheesecake batter, even as a dip with graham crackers!

Let's get to the recipe

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Ingredients
Instructions
How to freeze
More citrus recipes
Recipe Card
Recipe Ratings & Comments

Ingredients

For this simple curd recipe you will need:

Fresh Key Lime Juice. Key limes when ripe are a yellow color as opposed to Persian limes which stay green.
Key Lime Zest. The zest really gives that intense key lime flavor, do not skip it!
Large Eggs. You'll need whole eggs and additional egg yolks for that rich, creamy curd texture.
Granulated Sugar. The sugar slightly sweetens the curd with all of the tart key lime flavors.
Unsalted Butter. Adding a little bit of butter adds some creaminess and richness to the curd.
Heavy Cream. I love adding just a bit of heavy cream to enhance the flavor and texture of the curd.
Vanilla Extract. Vanilla provides a little bit of warmth to the curd but is not overpowering.
Pinch of Salt. Salt enhances the flavor profiles of all of the other ingredients, don't skip it!

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

ingredients for key lime curd in small bowls on a light surface

Instructions

In a nonreactive pan over medium heat place the key lime juice and zest, just to warm not boil.

fresh key lime zest and key lime juice in a metal pot on a light surface with a striped linen

In a nonreactive bowl mix together the eggs, egg yolks, and sugar. Whisking until fully combined.

sugar and eggs in a glass bowl on a light surface with a stripped linen

sugar and eggs whisked together in a glass bowl on a light surface with a blue and white stripped linen

Slowly pour a small amount of the warmed key lime mixture into the egg mixture whisking until combined and adding remaining of the warm lemon mixture (this ensures the eggs are tempered, not scrambled!)

warmed key lime juice slowly poured into egg mixture in a glass bowl on a light surface

Once all of the key lime and egg mixture is fully combined add it all back to the pan and place over medium heat, stirring continuously with a wooden spoon. Cook for 2-3 minutes the temperature should be around 170F and when you draw a line with a spoon a line that quickly covers itself up should form. You will notice the mixture has thickened up but is still smooth.

spatula spreading key lime curd in a metal pan

Take off the heat and immediately stir in butter cubes to bring the temperature down. Once butter is fully combined add heavy cream, vanilla extract, and salt.

heavy cream, vanilla extract and butter added to key lime curd in a metal pan

Pour into a container and cover with plastic wrap that is directly on top of the key lime curd. You want it fully covered so skin does not form on top.

toddler hand pressing plastic wrap on to key lime curd in a glass dish

Chill for at least 2 hours. Store it in an airtight container and use it within 3 days.

key lime curd in a white bowl on a light surface

This key lime curd is perfect on layer cakes, scones, cheesecakes, cupcake filling, drizzled-in cake batter, and more! You will love this tart, sweet treat!

key lime curd frosted cake on a light surface

How to freeze

Once the key lime curd has cooled and thickened in the fridge transfer it to a freezer-safe container to freeze. I love using souper cubes. When ready to use transfer to the refrigerator to thaw overnight. Freeze for up to 3 months.

More citrus recipes

This key lime cheesecake is so tart and delicious!

I know we all love a lemon loaf cake but this orange loaf cake is so good!

This lemon bundt cake serves a crowd and is perfectly tart and sweet.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Key Lime Curd

Print Recipe

Total Time: 2 Hours 15 Minutes
Yield: 12oz/ 1 ½ Cups 1x

Ingredients

Units Scale

4oz (½ Cup) Fresh Key Lime Juice
2 Teaspoons Key Lime Zest
2 Large Eggs + 2 Large Egg Yolks
150 grams (¾ Cup) Granulated Sugar
1oz (2 Tablespoons) Unsalted Butter (cut into small cubes)
1oz (2 Tablespoons) Heavy Cream
½ Teaspoon Vanilla Extract
Pinch Salt

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Instructions

In a nonreactive pan over medium heat place the key lime juice and zest, just to warm not boil.
In a nonreactive bowl mix together the eggs, egg yolks, and sugar. Whisking until fully combined.
Slowly pour a small amount of the warmed key lime mixture into the egg mixture whisking until combined and adding remaining of the warm key lime mixture (this ensures the eggs are tempered, not scrambled!)
Once all of the key lime and egg mixture is fully combined add it all back to the pan and place over medium heat, stirring continuously with a wooden spoon. Cook for 2-3 minutes the temperature should be around 170F/76C and when you draw a line with a spoon a line that quickly covers itself up should form. You will notice the mixture has thickened up but is still smooth.
Take off the heat and immediately stir in butter cubes to bring the temperature down. Once butter is fully combined add heavy cream, vanilla extract, and salt.
Pour into a container and cover with plastic wrap that is directly on top of the key lime curd. You want it fully covered so skin does not form on top. Chill for at least 2 hours. Use within 3 days.