Key Lime Curd

This key lime curb can be a perfect addition to numerous desserts that require a nice, smooth, refreshingly, fruity, zesty taste. You can also use it as a lime spread over a piece of bread and have the best spring-summer breakfast. Here is the recipe:


  • 2 large eggs
  • 1/2 cup sugar
  • 2 teaspoons key lime zest, finely grated
  • 1/4 cup (6 limes) key-lime juice, freshly squeezed
  • 4 tablespoons butter, cut into small pieces

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  • In a saucepan, add eggs, sugar, lime juice, and zest and apply over medium-low heat. Whisking constantly, cook until mixture starts to thicken (around 10 minutes). Remove pan from heat.
  • Place the mixture in a mixing bowl, and beat in butter until well incorporated. Strain the mixture into a glass bowl and lay plastic on the surface in order to prevent a skin from forming.
  • Place in the fridge and chill for about 4 hours (or preferably overnight) to set the lime curd.


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