Y’all I don’t even know how to begin to tell you how good this stuff is. Now, I love a good chocolate cake as much as the next person but by and large my dessert of choice is more on the fruity and tart side of things. And this curd most certainly fits the bill.
It is creamy, limey, sweet without being too sweet and has just the right amount of tartness. I actually came up with the recipe to use as the filling in a margarita cake I was planning to make but after I almost “tasted” half the batch I knew a separate post was deserved.
You could use this curd as a cake filling as I originally did, but it also would be divine on a scone with clotted cream, on waffles and pancakes, served in pastry shells, poured over ice cream and sprinkled with graham crackers (I’m calling this a key lime pie sundae) or honestly just eaten out of the jar with a spoon. Sky’s the limit!
As with any curd you do need to keep an eye on it while it’s cooking and pretty much continuously stir it to ensure it doesn’t catch and burn on the bottom. If you’re worried about this and want to use a double boiler feel free to do so, but I prefer to just stick with stovetop and stir. It’s worth it. Trust me.
- Sauce pan
- 1 tsbp lime zest finely grated
- 1/2 cup fresh lime juice
- 3 eggs, whole
- 2 egg yolks
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- 1.25 cup sugar
- 1 stick butter (1/4th pound or 8 tbsp)
- In a small bowl, whisk together 3 whole eggs and 2 egg yolks until well combined.
- Add in 1 heaping tsbp lime zest, 1/2 cup fresh lime juice, 1.25 cup sugar, 1/4th tsp vanilla extract and 1/8th tsp salt and mix well. Set aside.
- In a medium sized saucepan, melt 1 stick of butter over medium heat, stirring ocassionally so it doesn’t burn.
- When the butter has fully melted add in the egg/lime mixture and whisk into the butter.
- Cook the curd over medium heat for 10-15 minutes, stirring constantly so it does not burn, until the curd has thickened and coats the back of a spoon.
- Remove from heat, stir well and let cool for 15 minutes then refrigerate.
- The curd is best eaten within 1-2 weeks. Enjoy!