Homemade Key Lime Curd

Like it's cousin lemon curd, key lime curd is a tart but sweet spread that goes wonderfully on scones, English muffins, and toast. It can also be combined with an equal amount of buttercream frosting to make an amazing key lime buttercream frosting for cakes or pastries.

Homemade Ingredients

Prep: 10 min
Cook: 10 min
Total: 20 min
Yields 2 cups

8 key limes (or 5 regular limes)
Wash and dry limes. Zest one of the limes on a fine grater to yield about 2 tablespoons zest.
Juice all of the limes to yield about ½ cup lime juice. Set aside.
2 eggs
3 eggs yolks
2 tablespoons milk
In a small saucepan, beat together eggs, egg yolks, and milk until just blended.
reserved lime juice (about ¾ cup)
½ cup sugar
½ teaspoon salt
reserved lime zest (about 2 tablespoons)
Add lime juice, sugar, salt, and reserved zest. Whisk until just blended.
6 tablespoons butter, cut into small pieces
Add butter to mixture in saucepan.
Cook over medium heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat a spoon. Do not boil the mixture or the eggs will curdle.
Once thickened, pour into a bowl or mason jar. Cover and refrigerate. Serve on toast, English muffins, or scones.