Key Lime Curd
I really need a vacation. And apparently it needs to be to a sunny, tropical destination filled with coconuts, limes, umbrellas and lots of tanning lotion. Because really, coconuts and limes are taking over my life. Not in an unfortunate way by any means. But in a – I’m channeling all of my energy on the thought of a vacation, and these curds are my vicarious way of vacationing.
Vi-cation.
It’s a thing.
Last week I brought you the coconut curd. Which is still somehow, unbeknownst to me – still in my fridge. Yes, I’m asking myself the same thing, “How the heck has it made it this long?!”. It’s not for a lack of trying. In all honesty, I think I’m just being stingy with it because it’s so dang freakin’ good I want to savor it. But with Ben in class tonight, maybe I’ll just go all “Nutella jar and a Spoon” on that container and devour it. There is no shame in that right?
Please someone tell me it’s allowed.
To keep on the tropical theme I wanted to bring you another curd that was zesty, lively and worth every pucker of your lips.
I give you Key Lime Curd.

It’s very simple and one quick substitution from our coconut curd yields tantalizing results that you’ll want to top a cake with or dip a spoon into. It’s allowed. I promise.

Into a bowl went all of the ingredients until it was whisked into submission. The most difficulty part of this venture was the juicing of 1 pound of key limes and zesting the little buggers without going Pretty-Woman-with-the-escargot on each and every one. They really are slippery little suckers!!
And it was necessary to wear nitrile gloves because that much acid on one’s hands has disastrous results. Chemical peels don’t feel good, on your face or on your hands. Ever.

Once everything was whisked together and light and fluffy it was poured over a double boiler on medium and whisked until the whole mixture reached 170 degrees. Into a large bowl it went and into the fridge to cool.
Of course as any home cook and taste tester would do, I sampled it along the way. Repeatedly.

Whisk yourself away on a little zesty little vi-cation. ASAP as possible. (The Office, anyone? Dang.)
Print
Key Lime Curd
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes
- Yield: 16 oz. 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Description
A zesty and lively curd that is perfect for topping a cake, spreading on biscuits, or eating right from a spoon!
Ingredients
- 1/2 cup Butter, unsalted and room temperature
- 1 cup Sugar
- 3/4 cup Key Lime Juice
- 1 Tbsp Key Lime Zest
- 2 whole Eggs
- 2 Egg Whites
Instructions
- In a mixer, beat together butter and sugar until light and fluffy. Beat in one egg at a time, allowing to mix completely before beating in another egg. Beat in key lime juice and zest until incorporated.
- Over medium heat, in a heavy bottom pot or a double boiler, stir cream/egg/lime mixture. Stir mixture frequently until temperature reaches approximately 170 degrees and the mixture begins to thicken. Approximately 10 minutes.
- Pour into bowl and let cool in fridge. When cool, place in air tight container and use within a week.
- Dollop on biscuits, fill cupcakes or spread between layers of cake. Or devour with a spoon.
Notes
Adapted and Inspired by Bell’alimento

This sounds fantastic, and so easy. Bookmarking! 🙂
I’m a huge fan of lemon curd so I know I’d love this. It looks beautiful!
Oh absolutely you’re allowed to go all Nutella on that coconut curd and eat it with a spoon! I always think of curd as being a flavor intense form of pudding 🙂 That makes me feel less guilty when I eat a bunch of it in one sitting!
Megan my friend, you’re speakin’ to my heart with this one. I LOVE a good & tart key lime pie, and this curd looks absolutely heavenly so it’d be hard not to eat the whole dang recipe myself! (Ever tried combining curd with a little bit of thick, Greek yogurt? Pretty yummy.)
OK, The Universe is with me tonight – first Kat and I have the same cardigan, and now I was just thinking, “I wonder if Megan was making lime curd.”
(Wayne’s World reference) This shall be mine. Oh yes… it shall be mine.
I feel exactly the same about needing a vacation to somewhere tropical! While I’m waiting to win the lottery, I think I’ll just eat this with a spoon!
I have been pretty obsessed with curds these days. I have meyer lemon vanilla bean, grapefruit and orange curds all done up in the freezer. I really need to pick up a bag of key limes!
You’re killing me slowly with all this curd!!
I NEED a vaca too! How about we visit each other?? Okay, done! Or, if we can’t swing that, we should both eat this curd at the same time and pretend we have a corona & lime (or a margarita) in hand 🙂
Yum yum. I am pretty sure I can subsist off this stuff. I have never made a curd but have “Make Grapefruit Curd” on my to-do list for Saturday. The recipe is the most recent edition of Martha Stewart Living. I am going to make it with the jasmine shortbread cookies for Knitting Night on Saturday. Most excited. I’ve been saving up our chicken eggs all week!
My mother-in-law is obsessed with Key Lime Pie. Obsessed. Like, she even has little paintings/prints of it. Guess who just solved my Mother’s Day dilemma. 🙂
IOU
This sounds so good! I love key lime pie, so this would be a natural step for me. And I still have to make coconut curd. You are just going all out.
Wow – this one is absolutely brilliant!
My mouth is watering looking at this! SO beautiful – I LOVE curds and key lime sounds just about perfect to me!
mary x
Pingback: Country Cleaver
Chemical peels can improve the skin’s appearance. In this treatment, a chemical solution is applied to the skin, which makes it “blister” and eventually peel off. The new skin is usually smoother and less wrinkled than the old skin…
Check out the most popular post at our very own blog site
<.http://www.healthmedicinelab.com/rarest-blood-type/
Pingback: Mini No Bake Key Lime Pie » Country Cleaver
Medical Medium has been talking about celery juice for years, long before it became a ‘fad’. He’s kind of out there, but following some of his advice has really helped me when nothing else did. My sinus issues have started to improve too. best juicer for celery