Key Lime Curd

Key Lime Curd

Weather: 25 degrees with snow clouds
What I’m listening to: Never Gone, Colton Dixon

It’s March and it’s about time I posted something springy and green, with St. Patrick’s Day just around the corner. And, since fruit curd is most popularly eaten in the UK and also in Ireland with biscuits or scones, this seemed like a nice green nod to our favorite Irish holiday.

Fun fact: Pastor Alaska’s side of the family is Irish and all three of our kids have Irish names. I dream of one day visiting The Green Isle.

Don’t tell lemon curd but I think I love this Key Lime Curd even more, if that’s possible. Tart and sweet and intensely citrus-flavored. Curd is simple to make – the most difficult thing about it is squeezing the juice out of the tiny little key limes. You’ll want to buy a bag of them, you’ll need probably 8-10 of the cute little buggers. If you have leftovers, I have a couple other fabulous recipes using key limes like Strawberry Key Limeade and my Key Lime Cake.

Key Lime Curd

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A bright, tart homemade key lime curd. Adapted from [Williams-Sonoma|http://www.williams-sonoma.com/recipe/coconut-cupcakes-with-lime-curd-filling.html?cm_src=RECIPESEARCH].

Yields: About 1 cup of curd

  • 3 eggs
  • 3/4 cup sugar
  • 1/4 cup key lime juice, freshly squeezed
  • 1 teaspoon key lime zest
  • 1 tiny drop Wilton Leaf Green food coloring gel (optional)
  • 4 tablespoons butter

In a saucepan, whisk together the eggs and sugar until well combined. Whisk in the key lime juice, zest, and gel food coloring (I used the tiniest tip of a toothpick of gel, just to give the curd a subtle green tint. Completely optional. If you don't use, the curd will be a creamy yellow with flecks of green from the zest).

Turn the heat on to medium low and stir the mixture briskly and constantly until warmed through. Add the butter a little at a time until it melts into the mixture and becomes smooth. Continue cooking and stirring until the curd begins to thicken and coat the spoon. Pour the curd through a fine mesh sieve to strain. Pour curd into a jar or other tightly sealed container and refrigerate up to two weeks. Spread onto scones or biscuits or use as a filling for [desserts|http://alaskascratch.wpengine.com/2012/04/28/mini-lemon-meringues/] or donuts.

 

18 comments
Cathy D
Cathy D

Noticed you were listening to Colton Dixon...Love some of his songs! 

alaskafromscratch
alaskafromscratch moderator

It's really a matter of preference. Typically, unsalted. However, I have made this with salted butter and have achieved delicious results. I'm never one to shy away from a little salt in my sweets. :) hope it turns out wonderfully for you!

Blueberry Kitchen
Blueberry Kitchen

I love the idea of key lime curd! I've made lemon curd before, but I really want to try lime curd now!

SharonK
SharonK

This sounds yummy! I love lemon curd!! I made tangerine curd last year that was wonderful. I can't wait to try key lime curd now. Mmm ... :)

Ashley in Alaska
Ashley in Alaska

I love key lime anything! How long do you think this curd would last, refrigerated?

Diane
Diane

I love your blog and have used your recipes before. I have a Mexican lime tree which is very similar to key lime and will be making this curd later today. Than you!

Vivalakath
Vivalakath

As an Irish person I am so hearted to hear you are celebrating St Patrick's Day all the way up in Alaska, but I have one tiny correction to make: Ireland and the UK are not the same, that is to day:  Ireland is not part of the UK. It's such a common mistake - a bit like saying Alaska is in Canada, or Canada and the USA are the same. So thanks for the celebrations, though curd and scones and tea time are not strictly traditional in ireland, as an Irish person living in the UK I will give this recipe a whirl for St Patrick's day!

AlaskaScratch
AlaskaScratch

@KaristasKitchen I'm sure the feeling is mutual! ;)

Trish
Trish

You read my mind!  Just this morning I thought to myself "self, I really wish I had some key lime curd" and here is a recipe.  Thanks!

Trackbacks

  1. […] used a slightly different recipe, but I plan to use this one from Alaska From Scratch next time.  Based on the problems I had with mine (too strong, too liquidy, too grainy), I think […]

  2. […] used a slightly different recipe, but I plan to use this one from Alaska From Scratch next time.  Based on the problems I had with mine (too strong, too liquidy, too grainy), I think […]

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