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    Home » Dessert » Sauces, Frostings & Toppings

    Key Lime Curd

    Published: Mar 2, 2023 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

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

    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

    Jump to:
    • 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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    Print

    Recipe Card

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

    Key Lime Curd

    Print Recipe
    Pin 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

    Instructions

    1. In a nonreactive pan over medium heat place the key lime juice and zest, just to warm not boil.
    2. In a nonreactive bowl mix together the eggs, egg yolks, and sugar. Whisking until fully combined.
    3. 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!)
    4. 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.
    5. 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.
    6. 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.

    Equipment

    thermapen mk4

    Thermapen Mk4

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    oxo food scale

    OXO Kitchen Scale

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 15 Minutes
    • Category: Dessert
    • Method: Cook
    • Cuisine: American

    Keywords: key lime curd recipe, how to make key lime curd,

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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