This easy key lime curd recipe is a beautiful addition to several desserts, including cakes, cupcakes, trifles, scones, and cookie cups.
“What’s a cookie cup?” you say. Just check out this recipe. Want to make it key lime flavored? Just switch out the lemon curd for the key lime one.
Easy Key Lime Curd Recipe
Who doesn’t love the distinct flavors of key lime? I wanted to take that bright and tart flavor and turn it into a delicious curd that you can use for a variety of dessert and breakfast options.
What is a Curd?
Curd is one of those simple little kitchen miracles that tastes way fancier than it actually is. It’s a smooth, creamy custard, in this case, made from key lime juice, lemon juice, sugar, eggs, and butter. The flavor is perfectly balanced—sweet and tangy!
If you’ve never made it before, think of curd as something between a pudding and a spread. It’s thick enough to spoon onto scones, swirl into yogurt, but smooth and rich like a custard. The eggs give it that velvety texture, while the butter makes it extra luscious.
It’s also incredibly versatile. Key lime curd is amazing layered in cakes, tucked into cupcakes, spread on pancakes, or dolloped onto cheesecake. Honestly, it’s so good you might find yourself eating it straight from the spoon.
And the best part? Even though it feels a little fancy, key lime curd is surprisingly simple to make. With just a few basic ingredients and a little gentle stirring on the stove, you end up with a jar of sunshine that can brighten up just about any dessert.
How Long Does this Key Lime Curd Last?
Key lime curd should be stored in the refrigerator for 7-10 days for ultimate freshness. Just store it in a clean glass jar after it cools completely. If possible, press a piece of plastic wrap directly on the surface before sealing the jar to prevent a skin from forming.
It can also be stored in the freezer for up to 3 months.
Recipe Card for this Easy Key Lime Curd Recipe
Easy Key Lime Curd
Ingredients
- 2 large egg yolks
- 2 large eggs
- 1/2 cup Nellie and Joe’s Key Lime Juice
- 1/2 cup granulated sugar
- 2 Tbsp cornstarch
- 1/2 Tbsp fresh lemon juice
- 1 Tbsp lime zest
- 1/8 tsp salt
- 4 Tbsp unsalted butter European butter preferred but not necessary
Instructions
- Whisk together 2 eggs, 2 egg yolks, 1/2 cup key lime juice, 1/2 cup sugar, 2 Tbsp cornstarch, 1/2 Tbsp lemon juice, 1 Tbsp lime zest and 1/8 tsp salt in a medium pot. Stir until the cornstarch is dissolved.
- Bring the pot to medium-low, stirring constantly for about 6-9 minutes until thickened. It should have a pudding-like consistency.
- Remove from heat and immediately stir in butter, stirring until completely melted and smooth.
- Place the curd in a fine-mesh sieve and work with a spatula to press the curd through the mesh to remove any lumps.
- Cover and cool in the refrigerator.
Want More Delicious Key Lime Recipes?
