Lime curd is incredibly easy to make. I’m always surprised when I see little containers of it in fancy stores for ridiculous prices. The ingredients are usually the ones you have around the house.
I like to use Nellie and Joe’s for this, it has the perfect amount of tartness that I’m looking for. I guess if you have a key lime bush you could use that! But there will be none of that in Wisconsin.
Basically you just add all the ingredients (except the butter) to a large measuring cup and whisk. Then microwave at 30 second intervals, whisking between microwaving, until the curd has thickened enough to coat a spoon. Then add half a stick of butter and whisk that in until it’s melted.
Store in a container in the refrigerator for up to 2 weeks (it never lasts longer than that for us!)
Some recipes call for straining the eggs to remove the little white parts. I hardly ever do that, because more often than not I’m putting it between layers of other things. However, if you’re concerned about appearance, you can strain the raw eggs, or use an immersion blender after making the curd. That gets rid of any of the white bits (or if you accidentally cook too fast in the microwave, that can take care of that issue).
I love to use this between layers of cake or cheesecake. It adds really nice moisture and flavor.
And goes particularly well with any other citrus flavor…think lemon or orange.
Key Lime Curd
- 3 Eggs
- 1 cup Nellie and Joe's Key Lime Juice
- 1 cup white sugar
- 4 tablespoons butter
- Add sugar, lime juice and eggs to a very large mixing bowl or measuring cup and whisk together. Microwave on high at 30 second intervals (whisking between intervals) until the mixture is thick enough to coat the back of a spoon. Add butter and whisk until melted. If there are white bits, immersion blend to remove them. Keep refrigerated for up to 2 weeks.