HOMEMADE KEY LIME CURD this key lime curd is a tart yet sweet, creamy curd that makes a versatile dessert option.
I’m a recent fan of curd, but now that I know what it is (!) and how to make it, I cannot be stopped. I’ve experimented with a variety of curds– admittedly not every one has been a success, but I’ve learned a trick or two along the way to make curds that are still refined-sugar-free (using honey, to keep things all SCD legal), and generally fuss-free too. It’s actually a bit surprising how easy curd is to make, once you nail the blueprint.
The blueprint I adopted for this key lime curd, which was created specifically with my key lime pie bars in mind, harkens back to my lemon curd. Both curd recipes result in something so delicious, so sweet yet tart, so luxurious, and so velvet-y. While curd makes an amazing addition to make baked good and desserts– you can whip up a batch and decide to throw half of it in muffins, or in a loaf, and it’s really hard to go wrong– but you can also eat this stuff by the spoonful, directly out of the jar. You can have it as a dessert in its own right, or you can add a dollop onto your yogurt. I think it’s even acceptable to have this curd for breakfast. You have my permission, at least.
For this particular curd, if you don’t use it to make my fantastic key lime pie bars, I might recommend using some for this lemon curd loaf recipe– of course, simply swap the word “lemon” for “lime” through out. Or just go ahead and make a full out key lime pie.
The curd can be made a day ahead, if you do plan to turn it into the key lime pie bars, which simply makes life a bit easier when you go to make the bar recipe.
Find the recipe below, let me know if you try making this key lime curd! @Grainfreee.
KEY LIME CURD INGREDIENTS
- 1/2 cup of lime juice (approx 5 limes)
- 1 tbsp of lime zest (approx 1 lime)
- 1/3 cup of honey
- 4 egg yolks
- 3 tbsp of cold coconut oil or cold butter
KEY LIME CURD HOW TO
- whisk egg yolks, and the whisk rest of the ingredients except your coconut oil (or butter, depending on your preference)
- place egg yolks-lime-honey mixture in a double boiler, (or use a stove top-safe bowl on top of a saucepan), fill water in the bottom pot and allowing it to simmer, not letting the water touch the upper pot/stove top safe bowl. continue to whisk everything, for 20 minutes or so, it should begin to thicken.
- once it thickens, whisk in your coconut oil (or butter), 1 tbsp at a time.
- remove from heat and allow to cool, store in a mason jar in the fridge for up to two weeks. you can also freeze for several months.