KEY LIME CURD

Fresh Key Lime Curd

Oh how we love fresh Key Lime Curd and its sister, Lemon Curd!  You can buy expensive jars of this in the gourmet section of your local market, but it is just so dang easy to make a batch of fresh! Fresh Lime Curd is super rich, creamy and buttery, slightly thicker and packs a more intense lime-infused  sweet & tart “punch” than key lime pie filling or the filling in Fresh Key Lime Bars and Key Lime Cheesecake or Pie. 

Made with fresh key limes, this curd is bursting with flavor and incredibly easy to make - the perfect balance of sweet and tangy, and the fresh key lime flavor really shines through!

​This is perfect for filling shortbread cookies, drizzling on buttermilk pancakes, perfect with fresh blueberries in crepes, or as a wonderful filling for your favorite yellow or white layer cake.  Also perfectly wonderful just licking from a spoon or your finger!

Fresh Key Lime Curd

​EASY AND FAST TO MAKE!  TIPS & TRICKS FOR THE BEST LIME CURD EVER!

• FRESH LIME JUICE:   For best results, make sure to use FRESH lime juice, and not bottled juice. It only takes a minute to squeeze fresh lime, and it is well worth the extra effort!
• DO I HAVE TO USE KEY LIMES?  Nope! You can substitute fresh limes for Key Limes with no recipe changes.  Key limes are different from regular limes in both flavor and size - with key limes being about the size of ping-pong balls. Juicing them can take a bit more time than juicing regular limes, but I promise it's worth it!
• LOOKING FOR A THICKER CONSISTENCY?  Especially for filling cookies and use as a filling for cakes and cupcakes, you may want a slightly thicker lime curd.  Simply replace 2 of the egg yolks with 1 whole large egg, keeping the rest of the recipe and instructions the same. 
• BUTTER SUBSTITUTIONS:  I recommend using unsalted butter for baking so that you can control the exact amount of salt you use, but in a pinch you can substitute salted butter – simply omit the salt in the recipe.  NEVER substitute margarine for butter in this recipe! 
• FREEZE:  Fresh Lime Curd will stay fresh for about 10 days in the refrigerator, or for longer storage, you can freeze Lime Curd for up to 3 months. Store in an airtight container and thaw in the refrigerator overnight before using.
• DON’T HAVE A DOUBLE BOILER?  If you do not have a double boiler, you can simply place a small heatproof glass bowl over a saucepan of simmering water—you will cook the curd in the top pot/bowl.
• DO I NEED TO STRAIN THE COOKED LIME CURD?  I don’t usually strain the lime curd, because it really does add an extra bit of flavor. The zest is very tiny and has been cooked, so you can hardly detect its texture.  However, feel free to run the finished lime curd through a fine mesh sieve using the back of a silicone if you want to take the extra step.

Fresh Key Lime Curd

HOW TO USE FRESH KEY LIME CURD:

• SHORTBREAD COOKIES:  Lime Curd is one of the most popular varieties of my Fruit & Almond Shortbread Cookies!
• SCONES:  spoon Fresh Lime Curd on classic scones for the ultimate afternoon tea party!
• ENGLISH MUFFINS:  Shmear on toasted and buttered English muffins for a tasty breakfast treat!
• PANCAKES & WAFFLES:  Fresh Lime Curd is wonderful on Buttermilk Pancakes and tender waffles! 
• CREPES:  Fill delicate crepes with Fresh Lime Curd and sweetened whipped cream - SO GOOD!
• MUFFINS & CUPCAKES:  Perfect for filling muffins and Margaritta Cupcakes!
• LIME TRIFLE:  Layer with cubes of angel food cake or yellow cake, adding fresh ripe raspberries and sweetened whipped cream for a wonderful Fresh Raspberry Lime Trifle!
• POUND CAKE:  Drizzle on top of vanilla pound cake for a fresh flavorful and easy dessert!
• LIME LAYER CAKE:  Use Fresh Lime Curd as a filling for Lime Layer Cake or Margaritta Cake.
• STRAWBERRY MARGARITTA CHEESECAKE:  Use Fresh Lime Curd as a topping for Strawberry Margaritta Cheesecake or Key Lime Pie!​

Fresh Key Lime Curd

KEY LIME CURD RECIPE VARIATIONS:

• MEYER LEMON CURD OR LEMON CURD:  Replace the lime juice and lime zest with fresh lemon juice and zest.
• FRESH GRAPEFRUIT CURD:  Replace the lime juice and lime zest with fresh grapefruit juice and zest.
• FRESH ORANGE CURD:  Replace the lime juice and lime zest with fresh orange juice and zest.
• FRESH CRANBERRY CURD:  See my recipe for this delicious variation!
• FRESH RHUBARB CURD:  See my recipe for this delicious variation!

Fresh Key Lime Curd

LOOKING FOR A UNIQUE HOSTESS GIFT?

​If you know someone that loves fresh and flavorful Fresh Key Lime Curd and Fresh Lemon Curd, a perfect gift is a homemade jar of each, placed in a small basket with fresh scones or butter cookies.  Guaranteed for lots of smiles, and they will be looking forward to your next visit for sure!

Fresh Key Lime Curd

FRESH KEY LIME CURD

Oh how we love fresh Key Lime Curd and its sister, Lemon Curd!  You can buy expensive jars of this in the gourmet section of your local market, but it is just so dang easy to make a batch of fresh! Fresh Lime Curd is super rich, creamy and buttery, slightly thicker and packs a more intense lime-infused  sweet & tart “punch” than key lime pie filling or the filling in Fresh Key Lime  Bars and Key Lime Cheesecake or Pie. 

Made with fresh key limes, this curd is bursting with flavor and incredibly easy to make - the perfect balance of sweet and tangy, and the fresh key lime flavor really shines through! This is perfect for filling shortbread cookies, drizzling on buttermilk pancakes, perfect with fresh blueberries in crepes, or as a wonderful filling for your favorite yellow or white layer cake. 
​

Fresh Key Lime Curd

INGREDIENTS:
4 large egg yolks (room temperature)
2/3 cup granulated sugar
Zest from 3 fresh key limes
1/3 cup fresh key lime juice (about 4-5 key limes)
1/8 teaspoon salt
6 Tablespoons unsalted butter (softened to room temperature)
 
HOW I MAKE THIS:

1. Fill bottom pan of your double boiler with 1-1/2 to 2 inches of water.  Place over high heat.  Once the water begins to boil, reduce heat to low to keep simmering.
2. Meanwhile, place egg yolks, sugar, fresh key lime juice, lime zest and salt into the top pan of your double boiler, whisking until blended.  Place this pan over top of double boiler once the water is simmering, and continue to whisk as the key lime curd starts to cook.  Constant whisking will prevent the egg yolks from curdling.  Whisk and cook until the mixture becomes thick, about 10 to 12 minutes.  Remember to whisk constantly!
3. Remove pan from heat.  Cut the butter into six pieces and whisk each piece into the curd, one at a time.  The butter will melt from the heat of the key lime curd.
4. Pour key lime curd into a jar or bowl and put a piece of plastic wrap directly on top, touching the top of the curd.  This will prevent a skin from forming on top.
5. The key lime curd will continue to thicken as it cools.
6. Refrigerate key lime curd until you are ready to use.  This will stay fresh for about 10 days. 

​YIELD:  1-1-1/2 cups

EASY RECIPE TIPS & TRICKS:

• FRESH LIME JUICE:   For best results, make sure to use FRESH lime juice, and not bottled juice. It only takes a minute to squeeze fresh lime, and it is well worth the extra effort!
• DO I HAVE TO USE KEY LIMES?  Nope! You can substitute fresh limes for Key Limes with no recipe changes. 
• LOOKING FOR A THICKER CONSISTENCY?  Especially for filling cookies and use as a filling for cakes and cupcakes, you may want a slightly thicker lime curd.  Simply replace 2 of the egg yolks with 1 whole large egg, keeping the rest of the recipe and instructions the same. 
• BUTTER SUBSTITUTIONS:  I recommend using unsalted butter for baking so that you can control the exact amount of salt you use, but in a pinch you can substitute salted butter – simply omit the salt in the recipe.  NEVER substitute margarine for butter in this recipe! 
• FREEZE:  Fresh Lime Curd will stay fresh for about 10 days in the refrigerator, or for longer storage, you can freeze Lime Curd for up to 3 months. Store in an airtight container and thaw in the refrigerator overnight before using.
• DON’T HAVE A DOUBLE BOILER?  If you do not have a double boiler, you can simply place a small heatproof glass bowl over a saucepan of simmering water—you will cook the curd in the top pot/bowl.
• DO I NEED TO STRAIN THE COOKED LIME CURD?  I don’t usually strain the lime curd, because it really does add an extra bit of flavor. The zest is very tiny and has been cooked, so you can hardly detect its texture.  However, feel free to run the finished lime curd through a fine mesh sieve using the back of a silicone if you want to take the extra step.

RECIPE VARIATIONS:

• MEYER LEMON CURD OR LEMON CURD:  Replace the lime juice and lime zest with fresh lemon juice and zest.
• FRESH GRAPEFRUIT CURD:  Replace the lime juice and lime zest with fresh grapefruit juice and zest.
• FRESH ORANGE CURD:  Replace the lime juice and lime zest with fresh orange juice and zest.
• FRESH CRANBERRY CURD:  See my recipe for this delicious variation!
• FRESH RHUBARB CURD:  See my recipe for this delicious variation!

 
HOW TO USE FRESH LIME CURD:

• SHORTBREAD COOKIES:  Lime Curd is one of the most popular varieties of my Fruit & Almond Shortbread Cookies!
• SCONES:  spoon Fresh Lime Curd on classic scones for the ultimate afternoon tea party!
• ENGLISH MUFFINS:  Shmear on toasted and buttered English muffins for a tasty breakfast treat!
• PANCAKES & WAFFLES:  Fresh Lime Curd is wonderful on Buttermilk Pancakes and tender waffles! 
• CREPES:  Fill delicate crepes with Fresh Lime Curd and sweetened whipped cream - SO GOOD!
• MUFFINS & CUPCAKES:  Perfect for filling muffins and Margaritta Cupcakes!
• LIME TRIFLE:  Layer with cubes of angel food cake or yellow cake, adding fresh ripe raspberries and sweetened whipped cream for a wonderful Fresh Raspberry Lime Trifle!
• POUND CAKE:  Drizzle on top of vanilla pound cake for a fresh flavorful and easy dessert!
• LIME LAYER CAKE:  Use Fresh Lime Curd as a filling for Lime Layer Cake or Margaritta Cake.
• STRAWBERRY MARGARITTA CHEESECAKE:  Use Fresh Lime Curd as a topping for Strawberry Margaritta Cheesecake or Key Lime Pie!​

Original recipe created May 2015; revised and reposted April 2023.
 
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