In a heavy saucepan cook the sugar, butter, eggs and lime juice over a moderately low heat. {Or, regular lime curd, if you don’t want to use Key Limes.} I recently went to Paris and fell in love with French Macaroons. Recipes for Busy Families and Special Occasions, By Rebecca Hubbell, Published May 1, 2015. I’d say about 3-4 days, not more than this in the fridge. Your email address will not be published. Ingredients 180 ml (¾ cup) fresh lime juice 15 ml (1 tbsp) lime zest 200g ( 1 cup) caster sugar 4 eggs 100g ( ½ cup) butter Whisk to combine. Really good! My recipes are inspired by classic comfort food, the places I travel, and pop culture! Cool slightly and spoon into a clean, glass jar. Can this recipe be doubled, without causing a problem with the consistency? Once upon a time, I thought Blood Orange Curd would be pretty amazing, but after several failed attempts, the key limes reign supreme! 172 calories; protein 1.7g 4% DV; carbohydrates 27.2g 9% DV; fat 7g 11% DV; cholesterol 61.8mg 21% DV; sodium 58.9mg 2% DV. Tart key limes make for a tangy twist on the traditional lemon curd. Learn how your comment data is processed. Weigh the butter, then the sugar, mix together and then add the eggs, one at a time. It tastes just like my favorite key lime pie recipe!! Click here to learn more! This was absolutely delicious and so easy! I’ll be posting them on my instagram soon – betsysmacarons. Perfection!!! If you don’t have left over egg yolks, you can use whole eggs instead. Congrats! Excelente receita aparenta ser muito saborosa farei o testa dessa delícia pois deu água na boca aqui. Your discount will be automatically applied to your order as long as you qualify. For a smooth, creamy curd, strain curd through a mesh strainer placed over a clean heat-safe bowl. I love key lime pie and this is the next best thing if you can't have pie! For best results, I recommend storing the curd with the zest left in and the passing it … Key Lime Curd Recipe - tangy, rich and sweet, this key lime curd is easy to make and perfect for pancakes, toast, macarons or to just eat it with a spoon. It’s done in under 10 minutes. So stick around a discover something delicious! In a small pot, off the burner, whisk together eggs and sugar until well blended. Whisk constantly until the butter is melted, bump up the heat to medium, and keep whisking until the mixture thickens to the consistency of slightly runny pudding, enough to coat the back of a spoon. Hope you enjoy!! A curd is a thick, creamy spread that is made by cooking together fruit juice – usually a citrus fruit, egg yolks, butter and sugar. Stir curd constantly until thickened. I always thought of curd as a by product of sower milk – like cottage cheese. You can't combine this offer with any other active promotions. Pass your lime curd through a sieve to remove the pieces of lime zest. Reduce heat to medium until water simmers. A while back, I made this tangerine curd and used it in this Tangerine Layer Cake. This particular batch of curd filled some Key Lime Cupcakes! I wanted to try making them when I came home. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Stir until smooth. Let it cool to room temperature, then refrigerate. Jimmy Buffet would be proud. delicious!! Allrecipes is part of the Meredith Food Group. Your email address will not be published. This recipe is so simple, so easy, and so basic. Note: Recipe can be doubled or tripled! When life gives you a bunch of limes, make lime curd! Hope you enjoy!! Whisk frequently, until it is thick enough to hold marks of whisk, about 12-15 minutes. Your email address will not be published. Why is it called Curd, when there is no curd in it ?? The level of quality of this ingredient is very important. , Pingback: Our Kismet Wedding~ Part 2 – Living Kismet, I just wanted to add that the 5 to 7 minutes on med-high in double boiler was nowhere near long enough for me to get it to thicken. I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! I always strain my curd as well , Made this tonight to add to my cream cheese buttercream to fill macarons. After the curd is cooked, it is a good idea to strain it so it is extra smooth. The curd is done once it coats the back of a spoon. Your daily values may be higher or lower depending on your calorie needs. Place bowl over a double boiler and cook over medium-low heat, whisking constantly until thickened. Credit: Help it along by using the back of a rubber scraper to push it through the mesh. Very very good! Set aside. Or the curd can be frozen for up to 6 months. Once curd is no longer too hot to touch, pour the curd into a storage container. Key lime pie is usually made with sweetened condensed milk and baked. MyRecipes may receive compensation for some links to products and services on this website. Glad you like it! MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. I have one question, how long can I keep the curd for? this link is to an external site that may or may not meet accessibility guidelines. I would want to put this creamy delicious curd on everything! Using a hand mixer, beat the eggs and sugar until well combined. Highly recommended! Great! And that's how you make my absolute favorite key lime curd recipe! Slightly Adapted from Alaska from Scratch. To make it as a filling for Key Lime Cake, I substituted 1.5 Tbsp of lime juice for lemon juice and to make sure it would hold up as a thick filling, I sprinkled in one tsp. Add the butter a tablespoon at a time until melted and curd becomes smooth. Strain it if you have the patience and hate tiny bits of egg white, then dump it into a container and stick it in the fridge to cool. It's a perfect thing to bring to a vacation house or a cookout. Coca-Cola Is Finally Combining Its Two Best Flavors to Create Cherry-Vanilla Coke, Why Thomas Keller Thinks Farm-to-Table Is Absurd, The Best Post-Party Breakfast Spots in Atlanta, According to Local DJs. I'll never buy lime curd again. Notify me of follow-up comments by email. Just kidding, use a spoon . But the truth is that I don't always want the rigmarole of the pie—sometimes I just want three good bites of key lime pie filling. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend. This is a great lime curd recipe (and I've tried a few). Key lime pie is one of those summer staples that I don't get tired of. Everybody understands the stuggle of getting dinner on the table after a long day. Now I've got to make some key lime cake to go with it! I slathered in between two key lime cake rounds and then topped the whole thing with a sugary lime glaze. Most people won't think twice about serving basic cornbread when is on the table. But sometimes it's too much. Super tart and perfect for my macarons! I love sharing mouthwatering and fun recipes with all of you! This twist on traditional lemon curd uses limes instead. Delicious! I love curds because they are a burst of flavor. Once thickened, remove the lime curd from the heat. this link is to an external site that may or may not meet accessibility guidelines. Note: Recipe can be doubled or tripled! I didn’t strain, left the zest in. Good thick curd will not easily pass through the mesh. It takes about 5-7 minutes. The difference in taste, texture and flavor will be minimal for the amount of curd that this recipe makes. I've been looking for a lime curd recipe and this one is definitely it! Butter and sugar get mixed first, then the eggs, then the lemon. Allow curd to sit in heat safe bowl until it is no longer too hot. Filed Under: Dessert, Kitchen Basics, Recipes, Vegetarian. Place a tight-fitting lid on the storage container and place curd in the refrigerator for one week, or until ready to use. To begin this recipe, pour 6 ounces of granulated sugar into a metal mixing bowl, or the top pot of a double boiler. 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