Key Lime Curd

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.

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!

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.

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 lemon 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 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. Store it in an airtight container and use it within 3 days.

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!

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.

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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

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