This key lime curd is equal parts sweet and tart, and absolutely irresistible. Best of all, it’s ridiculously simple – just 4 ingredients and about 15 minutes is all it takes to whip it up, and from there, the world is your oyster. Spread the curd on toast or muffins, fill cake, cookies or tarts, incorporate it in ice cream, the list goes on and on. Just be sure to save some for tomorrow’s recipe – you’re not going to want to miss it!
By Tracey
Key Lime Curd
adapted from Meyer Lemon Curd
Ingredients:
- 1/2 cup key lime juice
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, cut into 4 pieces
Directions:
In a medium heatproof bowl, whisk the lemon juice, sugar, and eggs together until well combined. Add the butter and set the bowl over a saucepan of simmering water. Cook, whisking almost constantly, until the curd has thickened enough to coat the back of a spoon and registers 160 F on an instant read thermometer. Strain through a fine-mesh strainer into a second heatproof bowl. Allow to cool slightly, then press a piece of plastic wrap against the surface and store in the refrigerator. The curd will keep for a week.
Makes about 1 1/2 cups.
