Ingredients
Units
Scale
- 4oz (1/2 Cup) Fresh Key Lime Juice
- 2 Teaspoons Key Lime Zest
- 2 Large Eggs + 2 Large Egg Yolks
- 150 grams (3/4 Cup) Granulated Sugar
- 1oz (2 Tablespoons) Unsalted Butter (cut into small cubes)
- 1oz (2 Tablespoons) Heavy Cream
- 1/2 Teaspoon Vanilla Extract
- Pinch Salt
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.
- Prep Time: 15 Minutes
- Category: Dessert
- Method: Cook
- Cuisine: American
