I love citrus desserts, so when this recipe popped up in my google reader I tried it the very same day! That almost never happens =). I had made lemon curd before but wasn’t super impressed. I thought it was good, but not lick-all-the-bowls-and-spoons-until-you’re-sick good – wait, no one else does this?? I have little self-control in the kitchen ;). This curd is really simple to make with just four ingredients and about 15 minutes. And did I mention that it’s crazy good?? I was slathering this stuff on anything I could get my hands on – shortcakes, angel food cake, strawberry flax waffles, etc! So go ahead and whip up a batch (or two) =). I promise you’ll want to have some to use in the cupcake recipe I’ll be posting in the next few days. Enjoy and Happy Easter!
Key Lime Curd
3 large eggs
3/4 cup sugar
1/4 cup key lime juice
4 tbsp unsalted butter, at room temperature, cut into pieces
1. In a non-reactive saucepan, combine the eggs and sugar. Whisk together until well blended. Whisk in the key lime juice.
2. Place the pan over medium-low heat. Cook, stirring or whisking constantly, until the mixture is warmed through. Be careful not to heat the mixture too quickly to avoid curdling the eggs.
3. Whisk in the butter a little bit at a time, stirring in each addition until completely incorporated before adding more. Continue to cook, scraping the bottom of the pan, until the mixture thickens and a spoon or spatula leaves a path when drawn through it (no higher than 175Ëš F on an instant-read thermometer.)
4. Immediately remove the pan from the heat and pass the mixture through a fine mesh strainer. Transfer to an airtight container and refrigerate. (This keeps up to 2 weeks in the refrigerator.)
Yield: about 1 1/4 cups
*This can certainly be made with regular limes if you can’t find key limes, as well as other types of citrus – lemon, orange, etc. I used this bottled key lime juice and mine was still delicious.
*adapted from Annie’s Eats, originally from Williams Sonoma
