Homemade Key Lime Curd {how to}

Follow Me on Pinterest

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipeHow to Make Homemade “Key Lime” Curd

When spring and summer arrive with warmer weather, and our days are made longer by extended sunlight, we start thinking about making light or light-tasting and bright fresh fruit desserts. And, when we think of using lemon or lime curd in a fruit dessert recipe for some extra citrus kick, we tend to purchase a jar or two.

However, I am here to champion homemade citrus curd and show you how very easy it is to make with our Homemade “Key Lime” Curd recipe. All it takes is a bit of time for prep work, about a half hour of actual cooking time and some extra stirring to incorporate the butter. Furthermore, citrus and fruit curds should not be solely reserved for spring and summer as they can be enjoyed equally during winter months.

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipeBefore my first attempt to make homemade lemon curd, I was a mess…just terrified. What if it scorches? What if it curdles and I end up with lemony scrambled eggs? Even worse, what if I burn it? What if it separates? What if I fail? Oh, the horrors!

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

Why are we so intimidated by such an easy peasy preparation? And, why does this seemingly fancy schmancy food stuff seem only fit to serve The Queen of England?

Because we are informed about all the pratfalls of making homemade citrus curd upfront, we set ourselves up for a lack of confidence. Then, we feel the added pressure that perhaps we must plan a tea party complete with all the “proper tea” preparations, bring out our finest china and silver, serve crumpets and scones (or “strumpets” as Jim Carrey’s character, Lloyd Christmas, calls them in the film, Dumb and Dumber) and sip our teacups with our pinkies raised. Silly. All of these preconceived notions about fruit curd are just plain nonsense!

Homemade Key Lime Curd 5

As it turns out, my first batch of lemon curd turned out just fine and I had nothing to fear. That’s right. Nothing. Fear, I believe, is the number one reason we put off doing something fun and challenging in the kitchen. I swear, I thought to myself, “That’s it? That’s all there is to it? I did it!” We all must start from scratch.

It was a good thing I started with a good, well-written and reliable recipe—one that I took the time to read through thoroughly. Like, three times. Of course, this is something Lucy, of I Love Lucy, never did. One of my favorite episodes from season one, Pioneer Women (link is to video clip at Hallmark Channel website), is when Lucy misreads a bread recipe as to the amount of yeast and tries to bake homemade bread with Ethel to win a bet with the boys. A GINORMOUS loaf of bread juts out of the oven taking up nearly half her kitchen and eventually has Lucy crouched and pressed up against her lower kitchen cabinets. Hahaha!

lucy bakes bread

Yes, the key to successfully making something you’ve never made before starts from scratch—first, by reading the recipe. By reading the recipe, to include all the tips and “visual cues”, you will know what to expect. Knowing what to expect will certainly put any fears to rest. Then, try visualizing making the recipe as you read. Easy peasy. Lemon squeezy.

For the recipe I am sharing today, I merged together Alton Brown’s methods and, for the most part, Rose Levy Beranbaum’s ingredients ratio for Lemon Curd. For beginners, I believe using a double boiler (Alton’s preferred method) is ideal as it creates a gentle and controlled environment to make the curd thus preventing any scorching or burning.

Homemade Key Lime Curd 10

So, don’t be fearful. Embrace the opportunity to grow your culinary skillset and enjoy the challenge of making your own homemade citrus or fruit curd, by making our Homemade “Key Lime” Curd. Because, once you do (and eat it by the spoonful as I did!), you will be on Cloud Nine. Just be careful and stop yourself from eating all your homemade curd by the spoon. Or, you just may need a 12-step program!

Homemade fruit curd doesn’t have to be made from all citrus fruit. For instance, have you ever heard of raspberry curd? Strawberry curd? Well, you can make them homemade as well! Here are two great recipes from two fabulous dessert blogs and food bloggers, Laura of Tutti Dolci and Valerie of Une Gamine dans la Cuisine. Laura’s gorgeous Raspberry Curd Tart includes a recipe for homemade raspberry curd made with Meyer lemons. And, Valerie’s recipe for Strawberry Curd is sweet, with just a slight burst of lemon flavor.

Raspberry Curd Tart by Tutti Dolci
Strawberry Curd by Une Gamine dans la Cuisine

Homemade Key Lime Curd 11

What exactly is fruit curd?

Fruit curd is a dessert filling, spread and/or topping typically made with citrus juices such as lemon, lime or orange. Basic ingredients include a mixture of beaten egg yolks, sugar, fruit juice and zest which are gently cooked until thickened and cooled. The mixture forms a soft and smooth fruit flavored curd. Some recipes include egg whites and butter.

Although fruit curds are used to fill pies and tarts, they are much different from pie fillings and custards in that a higher proportion of juice and zest are used which provide a concentrated or more intense flavor. Fruit curds made with butter will have a creamier and smoother texture. Other pie fillings and custards contain little or no butter and rely on starches (arrowroot or cornstarch) or flour for thickening whereas fruit curds rely on egg yolks for thickening.

More creative fruit curds use citrus fruits such as grapefruits and tangerines as well as berries such as blackberries, raspberries, strawberries and cranberries, and tropical fruits such as passion fruit or mango—even coconut!

Homemade Key Lime Curd 12

Here are some ways to enjoy homemade citrus or fruit curd:

As a Condiment for Breakfast

  • Spread on Bagels, English Muffins or Toast with Jam and Cream Cheese
  • Spread on Biscuits, Muffins, Scones or Rolls
  • Swirl into Yogurt with Granola and Berries or Dried Fruit
  • Topping for French Toast, Pancakes or Waffles
  • Topping for Oatmeal or Porridge

In Baking & Dessert Making

  • Filling for Cake Layers and Crepes
  • Filling for Cookies and Macarons
  • Filling for Cupcakes and Baked Doughnuts
  • Filling for Mini Meringues and Pavlova
  • Filling for Pies and Tarts or Mini Phyllo Tarts
  • Filling for Profiteroles and Puff Pastries
  • Layered Filling in Parfaits and Trifles or Napoleons
  • Served with Fresh Fruit and Whipped Coconut or Dairy Cream
  • Swirled into Batter for Cheesecakes
  • Topping for Ice Cream Sundaes

What makes our Homemade “Key Lime” Curd wicked good?

Our Homemade “Key Lime” Curd melts in your mouth. It is creamy and smooth due to the addition of butter and bursting with citrus flavor. To create the key lime flavor in our recipe (since it is often difficult to source fresh key limes locally), we used both lemon and lime juices in a 1:1 ratio as well as all lemon zest for a consistent throughout bright yellow color. If you could taste sunshine on a spoon, our Homemade “Key Lime” Curd would be it!

Treat yourself to a homemade batch of Homemade “Key Lime” Curd to incorporate into your baked sweet treats like I did with our Key Lime Margarita Cheesecake Cake. You won’t regret it.

Bon appétit!

xo,

spatsign

 

 

 

P.S. This post is from the archives. I am currently battling a demon flu bug. I hope to return next week with more scrumptious recipes!

Homemade Key Lime Curd {How-To}

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 30 minutes

Yield: Makes 2¼ cups; about 550 grams or 245 grams per cup.

Homemade Key Lime Curd {How-To}

Our Homemade “Key Lime” Curd melts in your mouth. It is creamy and smooth due to the addition of butter and bursting with citrus flavor. To create the key lime flavor in our recipe, we used both lemon and lime juices in a 1:1 ratio as well as all lemon zest for a consistent throughout bright yellow color. If you could taste sunshine on a spoon, our Homemade “Key Lime” Curd would be it!

Ingredients

  • 7 to 8 large egg yolks (about 130 grams), depending on size
  • 1¼ cups + 2 tablespoons (275 grams) granulated sugar
  • 2¼ fluid ounces (70 grams) freshly squeezed lemon juice (2 large lemons)
  • 2¼ fluid ounces (70 grams) freshly squeezed lime juice (2½ limes)
  • Pinch of kosher or sea salt
  • 1 tablespoon (6 grams) finely grated lemon zest
  • ½ cup (1 stick or 113 grams) chilled unsalted butter, cut into pats

Directions

Add an inch or so of water to a medium saucepan or bottom pan of a double boiler set. Bring water to a simmer over medium-high heat. Meanwhile, in a medium sized metal bowl (or separate glass bowl) or top pan (insert) of a double boiler set, beat yolks and sugar vigorously with a whisk until smooth and well blended, about 1 minute. (Mixture will be very thick at first, just keep at it.) Add citrus juices and salt, whisk until smooth. If mixed in separate glass bowl, scrape and pour into top pan of double boiler set.

Once the water reaches a simmer, reduce heat to low and place bowl over saucepan or top pan (insert) into bottom of double boiler. Do not allow water to touch the bottom of the metal bowl or top pan (insert) of the double boiler as this could scorch and possibly curdle the mixture. Cook whisking constantly until thickened, about 20 to 22 minutes. The mixture will change from translucent to an opaque light yellow color and will coat the back of a wooden spoon yet still be liquid enough to pour. Do not allow the mixture to boil or it will curdle.

Remove promptly from heat and immediately whisk in lemon zest to release oils. Add butter gradually, one piece at a time, whisking well to combine. Allow each addition of the butter to melt completely before adding more. If straining (this is optional to strain citrus zest and any coagulated egg) for a smooth curd, strain at once into a medium bowl and press strainer with the back of a spoon or rubber spatula until only the coarse residue remains. Discard residue. Allow curd to cool; cover by laying a layer of plastic food wrap directly on top of the surface of the curd. The curd will continue to thicken further upon resting and chilling. If desired, transfer to airtight container and refrigerate.

Recipe Notes

Tips:

Before juicing citrus, heat fruit for 10 seconds in microwave oven on high power. Roll between hands or on work surface, pressing lightly on the fruit. This will release a significant greater amount of juice.

To prevent curdling, be sure to blend the sugar well with the yolks before adding the citrus (lemon and lime) juices. Use a double boiler (or a metal bowl placed over saucepan) with an inch or so of water in bottom pan or heavy nonreactive (non-aluminum) saucepan which conducts heat evenly.

Do not allow the curd mixture to boil. Remove immediately from heat once curd is thickened and, if straining (this is optional to strain the citrus zest), strain at once as the residual heat will continue to cook the curd.

If you have an accurate candy thermometer, check the temperature of the cooked curd. It should be 170ºF. Store curd covered tightly in refrigerator. It will keep up to 2 weeks.

Warning: The reason why a nonreactive (non-aluminum) saucepan should be used is because aluminum will react with the yolks and turn them a chartreuse (green) color.

Recipe Inspiration:

Our Homemade “Key Lime” Curd recipe was adapted by recipes for Lemon Curd by Alton Brown of FoodNetwork.com and award-winning cookbook author, Rose Levy Beranbaum. Rose’s Lemon Curd recipe can be found on page 340 in the highly acclaimed cookbook, The Cake Bible (William Morrow Cookbooks; 8th edition, 1st edition September 20, 1988). We used lemon and lime juice in a 1:1 ratio as well as all lemon zest for a consistent throughout bright yellow color to create a key lime flavor profile.

Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

http://wickedgoodkitchen.com/homemade-key-lime-curd-how-to/

Visual Step-by-Step for Making Homemade “Key Lime” Curd

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

Homemade Key Lime Curd by WickedGoodKitchen.com ~ Luscious "Key Lime" (lemon-lime) curd to use in your spring, summer or anytime treats! #dessert #diy #recipe

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. This looks so yummy Stacy! I love all citrus curds and desserts so I can’t wait to try your key lime curd! I love how you break down all the steps with your awesome instructions and photos – you make it look so easy girl 🙂 I would have a hard time keeping my spoon out of this – it would go so well with everything you mentioned 🙂 Hope you feel better soon and have a great weekend girl! xo

    • Thank you, Kelly! You are so kind. I appreciate the compliments, my friend. You will love this recipe and I hope you will make it this spring. Thanks for the well wishes and have a wonderful weekend! 🙂

  2. I adore curds and make them often, Stacy — they can be used in so many wonderful desserts! Key lime is one of my favorite flavors on the planet, so this looks so delicious! Feel better soon and have a wonderful weekend!
    marcie recently posted…Mini Irish Soda Bread with Blood Orange MarmaladeMy Profile

    • Thank you, Marcie! You and me both…I just adore anything Key Lime. You are such a pro in the kitchen, Marcie. You certainly don’t need a refresher on how to make fruit curd. Thanks for the well wishes and have a fabulous weekend, my friend!

  3. What a beautiful recipe Stacy.. I always think that citrus fruit in winter is our little gift to get us through to summer. So bright, luscious and full of gorgeous summery flavors. Love that this recipe includes both lemon and lime juice as Key Limes are really hard to come by here in Seattle.. Are you going to feature a recipe with this gorgeous curd? I hope so! Can’t wait to see what it will be. 🙂
    Maria | Pink Patisserie recently posted…Baked Eggs with Polenta, Proscuitto and Swiss ChardMy Profile

    • Thank you, Maria! I agree…citrus is definitely nature’s gift to us to get through winter and into spring and summer. Yes, those elusive Key Limes. I love the flavor profile so much that I wish I could have a Key Lime grove in my back yard! 😉 This lovely curd is featured in my recipe for Key Lime Margarita Cheesecake Cake as I mentioned at the end of this post. But, later this spring, I’m thinking of moving into tart and tartlet territory here on the blog and can incorporate it there. Thanks for the compliments as they mean so much coming from you, my friend. Have a fabulous weekend! 🙂

  4. Love your homemade key lime curd Stacy – so bright and fresh! I haven’t made homemade curd in a while, but I used to make a decadent lemon raspberry trifle with homemade lemon curd – my girlfriend’s father requests it for his birthday after I made it one year.
    Jeanette | Jeanette’s Healthy Living recently posted…Weekend Brunch at Oak + Almond RestaurantMy Profile

    • Thank you, Jeanette! Wow…your lemon raspberry trifle sounds similar to mine. A summer favorite! They are to-die-for, aren’t they? Thanks for stopping by, my friend. Have a fabulous weekend!

  5. Yum! Thank you for this recipe and the step by step pictures, Stacy! I absolutely adore fruit curds, and I can’t wait to try this one! I Love Lucy is a favorite show of mine to watch, and that episode (like all of them) is too funny!
    Have a wonderful weekend!!
    Jenn @ Once Upon a Tier recently posted…Cookie Dough Oreo Cake with Browned Butter Buttercream {Recipe}My Profile

    • Thanks, Jenn! My pleasure. I hope you will try making this recipe soon. I Love Lucy is the best! Have a fabulous weekend, my friend! xo

  6. So fun!! I bet this is delicious!! Let me also say that I love Dumb and Dumber!! And I Love Lucy!! So cute! Hope that you have a great weekend!
    Cailee recently posted…Sweet Nothings!My Profile

    • Thanks, Cailee! Yes, Dumb and Dumber gets me every time! A classic. So does Beerfest, Fun with Dick and Jane, Grandma’s Boy, Just Friends, Something About Mary, The Big Lebowski and The 40-Year-Old Virgin. Hilarious! Hmmm. What does this say about me? I must live with a man. (I’ve seen The Good, the Bad and the Ugly more times than I can count. Ha!) And, I share his sense of humor. 😉 Have a wonderful weekend!

  7. Stacy, what a delicious tutorial you have done, the pictures are wonderful, so bright and clear. Your Key lime curd sounds fantastic, you’ve got me so longing for sunshine on a spoon!!

  8. This looks amazing! What a lovely creamy texture and bright color, I’m in love 😉
    You’re right – making curd is actually easy and there’s nothing to fear about! I wish I had known it the first time I made it myself, because I was truly terrified.
    I cannot wait to try your version, there are so many ways to use it up! Looove it.
    And I hope you get better soon Stacy! That nasty bug is terrible 🙁 x
    Consuelo @ Honey & Figs recently posted…Turkey Avocado Goat Cheese “Sushi” RollsMy Profile

    • Thank you, Consuelo! I hope you enjoy this recipe and make it soon. I appreciate the well wishes. Thanks for stopping by and have a fabulous weekend, my friend! 🙂 xo

  9. I’m so sorry that you have the flu…I hope you feel better very soon. Your “key lime” curd would brighten anyones day. When we lived in Key Largo, Florida, is used to have a key lime tree in our yard. The limes are very small but oh so good. 🙂
    Karen (Back Road Journal) recently posted…Carolina Inspired Pulled Pork SandwichMy Profile

    • Thank you, sweet Karen! I’m feeling so much better after that nasty flu bug. Oh, my goodness! How fabulous to have lived in Key Largo with your own Key Lime trees! At least you now have your lovely apple orchard in your back yard full of “antique apples” each autumn season. Thanks for stopping by and have a wonderful weekend! 🙂

  10. Seeing this is from your archives, I think I must have missed the first time you posted this. Stacy – your pictures are thebombdotcom! And even though I have never had curd of any sort before, I want to lick that spoon clean! It looks amazing – I am so missing out! Lucy’s bread debacle was hilarious! Thanks for the laughs lovely lady – I hope you are feeling better soon.

    • Thank you, Shashi! I’m so glad you enjoyed the I Love Lucy clip. My sister and I laughed so hard when we were little and it brings back those fond old memories of watching her show together. I hope you’ll try making your own fruit curd. It really is easy. Thanks for the well wishes, too. I’m feeling so much better. Have a great weekend, my friend! 🙂

  11. Your photos are gorgeous. The recipe sounds delish, I would make this any time. Thanks for all your effort in writing this tutorial.

  12. This is a great idea! You are absolutely right, lemon curd (and lime curd obviously) is actually a simply thing to do, but even though I’ve been cooking and baking since I was 13 y.o. I have never dared to even try! And I love it! It’s one of my three favourite things in the food world, along with Nutella and condensed sweetened milk. Thanks so much for this recipe! I promise to try it soon and let you know how it goes. Lovely blog you have by the way!

    Eleanna
    Eleanna recently posted…Αρωματικά ρολά κανέλας (cinnamon rolls)My Profile

    • Thank you, Eleanna! I’m so glad you enjoy my little food blog. I enjoy teaching and sharing recipes, so I try to include a few tutorials here and there with some step-by-step photos. I’m with you…I just adore citrus curd (other fruit curds, too), Nutella (or Nocciolata as it’s all-natural) and sweetened condensed milk. If you love sweetened condensed milk, you should try making my friend Julia’s easy recipe, How to Make Dulce de Leche from Sweetened Condensed Milk. You will love it and the process is so simple! Please let me know how it goes if you make this wonderful Key Lime Curd recipe. Thanks for stopping by and have a lovely weekend!

  13. I love fruit curds, particularly lemon and lime, and i make them all the time. You’ve done a great job of demystifying the process and making it accessible to all. So often cooks are afraid to try something, and they can really miss out. Your curd looks beautiful, and I bet your readers are busy at the stovetop right now! Well done!

    • Thank you, Adri! I’m so glad you enjoy making your own fruit curds. It is natural for me to teach and include some tutorials here on the blog. I think they’re helpful to those new to baking from scratch. It’s fun, too. I appreciate the compliments, my friend. Have a wonderful week ahead!

  14. Thanks for the encouragement here … as well as the lovely recipe! I often have to remind myself to read the recipe through at the beginning … I can’t count the number of times I get to a particular point and think ‘Ohhh … I should have prepped this or that a bit earlier … now this or that is going to burn/get cold/wilt or whatever while I faff around!’ Must give fruit curd a go … I used to LOVE lemon curd as a child!
    Helen @ Scrummy Lane recently posted…Beetroot & ginger browniesMy Profile

    • Thank you, Helen! Even the most seasoned bakers and cooks, myself included, fall into those pratfalls in the kitchen from time to time. Usually, we are in a hurry (very hasty, indeed) by not reading a recipe thoroughly and then find ourselves in a culinary mishap. Lemon curd and Key Lime curd are my all-time faves. Home cooks should definitely place homemade curd on their “culinary bucket list”. Thanks for stopping by and happy baking!

  15. Great job overcoming fear, with this one Stacy! I think you may have even given me the courage to try this curd – looks amazing!

  16. I love making homemade curd. Unfortunately, we didn’t have too many key limes from our tree this year, but I definitely need to make this one soon. Thanks for sharing!
    Ashley | Spoonful of Flavor recently posted…Stitch Fix – February 2014 ReviewMy Profile

    • Thank you, Ashley! But, wow! You have your own Key Lime tree? I’m so jealous. 😉 Thanks for stopping by and have a wonderful week ahead!

  17. Another great how to post! I love how you make everything seem super easy and the step by step photos!
    Layla @ Brunch Time Baker recently posted…Moist and Gooey Cappuccino chocolate Chip CookiesMy Profile

  18. I get all jittery when I make hard-boiled eggs. I know it’s a simple task, but it’s one that I can never get right. Those dang shells never want to release themselves from the egg. Love that episode of “I Love Lucy.” You’re right, I may not be the Queen of England, but I like fancy schmancy every once in a while. This curd looks perfect. Love the tutorial. Pinned.
    Jennie @themessybakerblog recently posted…Peanut Butter Banana Dip {Healthy}My Profile

    • Thank you, Jennie! I appreciate the pin. No need to get all jittery when making hard-boiled eggs. There are 3 recipes that I have combined into one and it works every time. One recipe (my grandmother’s) is to start with older eggs (about 10 days old), so buy your eggs early for Easter. The other recipes are the Cook’s Illustrated recipe and the other comes from AllRecipes.com, Ken’s Perfect Hard Boiled Egg (And I Mean Perfect). Ken’s recipe uses a little salt and vinegar in the boiling water which helps break down the proteins on the inner lining of the shell (which is slightly porous or permeable) for easier to peel hard-boiled eggs. If your eggs are especially large, just add a minute or two to the time when the eggs are covered and cooking. I hope you’ll give this recipe a go. Meanwhile, I hope you’re feeling better after your slip on the ice and fall. Have a wonderful week! xo

  19. Key lime curd!! Ok, first I could just eat this with a spoon — or put it on toast – oatmeal – apples – bananas – the list goes on!! So yummy!
    steph@stephsbitebybite recently posted…Rice Krispie Sushi RollsMy Profile

  20. This is beautiful, Stacy! Just like sunshine in a bowl 🙂
    Ashley – Baker by Nature recently posted…Pistachio Pound CakeMy Profile

  21. A pure bowl of sunshine!! Pinning this for later 🙂
    Zainab @ Blahnik Baker recently posted…Blood Orange Chocolate Truffle TorteMy Profile

  22. Ahh this reminds me of summer and laying out on the beach!! I bet this tastes amazing and putting this on or in pastries would be fabulous!!!
    Julie @ Table for Two recently posted…The Moistest Chocolate Mug CakeMy Profile

  23. I really admire how thorough your post is!! Such a wonderful explanation…and the step by step photos..i’m all about that! So good to see an actual visual of a recipe…makes people feel like they too can do it 🙂 I have never made curd, but love it. Wonderful point that it doesn’t have to be just citrus. Do you have a recipe for say a strawberry curd?! Awesome job. Hope you have a wonderful week 😉 Thank you, Stacy!
    Kelly – LEFT SIDE OF THE TABLE recently posted…Red Wine Marinara over Spaghetti SquashMy Profile

    • Thank you, Kelly! I’m glad you enjoy the step-by-step photos. To answer your question about a Strawberry Curd recipe, I included a link within the post. There’s also one for raspberry curd! 🙂 Thanks for the compliments and well wishes, my friend. You have a fabulous week, too! 🙂

  24. Stacy, I love lemon curd and I can’t wait to try this key lime curd. Your pictures make it look amazing! Perfect for anytime of the year 😀
    Cindy @ Pick Fresh Foods recently posted…Glazed Pork Tenderloin with Apple SalsaMy Profile

  25. Your curd is so gorgeous, just the thing to spoon into tart shells for a lovely spring dessert!
    Laura (Tutti Dolci) recently posted…meyer lemon meringue pieMy Profile

  26. I love lemon curd and would probably like key lime curd even more. Hope you feel better soon!
    Bianca @ Confessions of a Chocoholic recently posted…Spaghetti with Meyer Lemon Cream SauceMy Profile

  27. I just love homemade curd and could eat it on everything!
    Sylvie | Gourmande in the Kitchen recently posted…French Chard Tart (Gluten-Free, Grain-Free, Vegetarian, Paleo Option)My Profile

  28. I love lemon and lime curds, and yours looks so silky smooth and ready for stuffing into cupcakes, muffins and breads! Great recipe, Stacy.
    Georgia | The Comfort of Cooking recently posted…Greek Pita PizzasMy Profile

  29. And if you’ll need me, I’ll be using this as a facial cream… and then eating my face off.
    Hayley @ The Domestic Rebel recently posted…Baked Butter Cake BeignetsMy Profile

  30. Key lime curd- I’m so making this! Delicious recipe perfect for the start of Spring 🙂
    What Jessica Baked Next… recently posted…Walnut Whip Cheesecake {No-Bake}My Profile

  31. I love lemon curd. My question is can this be canned in a water bath or pressure canner??????
    I grow lemons and it would be nice to make batches and can them. Thanks

    • Hi there, Dorraine!

      Thank you for writing. To answer your question…

      As I mention in the comments section of my post for Homemade Salted Caramel Sauce answering essentially the same question, there is a very good reason why you will not find recipes to can or preserve homemade curd, caramel or fudge sauces. Canning and preserving with hot water baths requires high acidic foods. Pressure canning is for low acidic foods. However, homemade curd, salted caramel and chocolate fudge sauces contain dairy. For this reason alone, canning using a hot water bath or by pressure is not recommended.

      On the positive side, since there is plenty of sugar used in making homemade curd, caramel and fudge sauces, each is essentially preserved—albeit for a short period of time and require refrigeration.

      If you plan on making homemade curd, caramel or fudge sauces for gift giving, I would go ahead and do so but would definitely use sterilized jars and lids and then make labels for the jars (for food safety reasons) stating the ingredients list (for diet and food allergy reasons), storage directions and the date made. By storage directions, I mean to plainly (in large print) state the following, “Refrigeration required before opening. Will keep for up to 2 weeks refrigerated. Best if used within 14 days of date made.”

      Here is a link to an article, Canning Chocolate Sauces Unsafe, from the National Center for Home Food Preservation. As you will see, the article states, “Chocolate sauces are low acid recipes and are a risk for botulism food poisoning.” This confirms what I stated above.

      Once again, thank you for writing. I hope that I have answered your question thoroughly and completely.

      Meanwhile, happy lemon curd making!

      ~Stacy

  32. Hi Stacy, just wondering how long this curd will last? I’m thinking of making a curd for school, but it needs to last at least a month! I really need to know whether or not it will be fine after a month as it is for two assessment tasks! It looks amazing!!! Thank you for posting it, and you have inspired me to want to start my own cooking blog!
    -Eloise

    • Hi there, Eloise!

      Thank you for writing. My pleasure. I’m glad that I have inspired you to start your own cooking blog. I encourage you to do so!

      To answer your question…

      In the Notes section below the recipe I state the following, “Store curd covered tightly in refrigerator. It will keep up to 2 weeks.”

      As to your question if this curd will last a month, the answer is definitely NO.

      As I mention in the comments section of my post for Homemade Salted Caramel Sauce answering essentially the same question, and again to Dorraine (above), there is a very good reason why you will not find recipes to can or preserve homemade curd, caramel or fudge sauces. Canning and preserving with hot water baths requires high acidic foods. Pressure canning is for low acidic foods. However, homemade curd, salted caramel and chocolate fudge sauces contain dairy. For this reason alone, canning using a hot water bath or by pressure is not recommended.

      On the positive side, since there is plenty of sugar used in making homemade curd, caramel and fudge sauces, each is essentially preserved—albeit for a short period of time and require refrigeration.

      If you plan on making homemade curd, caramel or fudge sauces for gift giving, I would go ahead and do so but would definitely use sterilized jars and lids and then make labels for the jars (for food safety reasons) stating the ingredients list (for diet and food allergy reasons), storage directions and the date made. By storage directions, I mean to plainly (in large print) state the following, “Refrigeration required before opening. Will keep for up to 2 weeks refrigerated. Best if used within 14 days of date made.”

      Here is a link to an article, Canning Chocolate Sauces Unsafe, from the National Center for Home Food Preservation. As you will see, the article states, “Chocolate sauces are low acid recipes and are a risk for botulism food poisoning.” This confirms what I stated above.

      Once again, thank you for writing. I hope that I have answered your question thoroughly and completely.

      Meanwhile, happy lemon curd making!

      ~Stacy

Speak Your Mind

*

CommentLuv badge