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Key Lime Curd

August 19, 2020 by Angela Leave a Comment

Key Lime Curd

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
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Key Lime Curd

You will be amazed at how easy this key lime curd is to make!
Prep Time20 mins
Course: Dessert
Cuisine: American
Servings: 6

Equipment

  • Microwave

Ingredients

  • 3 Eggs
  • 1 cup Nellie and Joe's Key Lime Juice
  • 1 cup white sugar
  • 4 tablespoons butter

Instructions

  • 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.

Filed Under: What I'm Cooking

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About me

Hello, I’m Angela!
Welcome to The Weekday Kitchen, a blog to document my cooking techniques to share with my children. This is the modern equivalent of my grandmother’s handwritten recipes. They can no longer read cursive so…

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