This simple and easy Homemade Key Lime Curd recipe is just the thing to fill your cupcakes with, slather on your toast, or eat straight out of the jar!
Key Lime Curd
One thing I really wanted to focus more on this year was bringing you some kitchen basics. Recipes that can be used as a component of a larger recipe or stand alone.
Curd is one of those amazing basics that’s extremely versatile. You can use it as macaron or pie filling, spread it on English muffins or cookies, or lick it out of the jar. Just kidding, use a spoon 😉
Key Lime Curd is my favorite of all the curds. Once upon a time, I thought Blood Orange Curd would be pretty amazing, but after several failed attempts, the key limes reign supreme!
This curd is super simple to whip up (especially when your husband does it for you while you’re running around like a crazy person baking up 100+ cupcakes – Thanks, Matty)! Anyways, it takes just 15 minutes to make and it’s downright addictive.
P.S. This particular batch of curd filled some Key Lime Cupcakes!
Key Lime Curd
Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup key lime juice 8-10 key limes
- 1 tablespoon key lime zest
- 1/4 teaspoon kosher salt
- 4 tablespoon unsalted butter
Instructions
- In a small pot, off the burner, whisk together eggs and sugar until well blended.
- Whisk in key lime juice, zest, and salt.
- Place the pot on a burn on medium-low heat and stir fast and constantly with wooden spoon until mixture is warmed through.
- Add the butter a tablespoon at a time until melted and curd becomes smooth.
- Continue stirring constantly until curd thickens and looks almost creamy.
- The curd is done once it coats the back of a spoon.
- Optional Step: Strain curd through a cheesecloth or fine mesh sieve into a medium bowl to remove zest pieces and any clumps.
- Tightly seal the bowl with a cover or cling wrap and place in the fridge until completely cooled.
- Once cooled, spoon about a tablespoon or a little less into the holes you cored out in the cupcakes.
Notes
Nutrition
Did You Make This Recipe?
Don't forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
Reader Interactions
Share your thoughts!
Love this recipe? Share your thoughts with me below and leave a review! And don’t forget to connect on your favorite social platform below!
Comments & Reviews
Samantha says
Love this recipe!!
Staci says
Delicious! I used key lime juice instead of fresh key limes. And I do recommend using the egg yolks only and reducing the sugar to a half cup.
Thomas J Ellis says
?? Why is it called Curd, when there is no curd in it ??
Rebecca Hubbell says
A curd differs from all other types of preserves as it contains eggs and butter, very similar in texture as custard. A curd is a thick, creamy spread that is made by cooking together fruit juice – usually a citrus fruit, egg yolks, butter and sugar.
Thomas J Ellis says
I always thought of curd as a by product of sower milk – like cottage cheese
Vicki says
Can this recipe be doubled, without causing a problem with the consistency?
Rebecca Hubbell says
I would think so but have never tried to do it myself.
Cara says
I just doubled the recipe earlier this week and it turned out just as amazing as it always does. I had to text my husband immediately after it was done, telling him that I didnt know if I could stop myself from eating it all!
Rebecca Hubbell says
So glad doubling the recipe worked for you! Hopefully, you managed to save some for him!
Brenda says
Would like to make when limes are in season. How would it freeze?
Rebecca Hubbell says
To freeze curd, place it in a freezer container making sure to leave about 1-inch of space between the top of the curd and the lid, feel free to put a piece of plastic wrap under the lid before sealing it. Curd can last up to 1 year in the freezer, when you’re ready to use it simply transfer it to the fridge to thaw.
Ann says
Hi! Does this need to be refrigerated after baking? I was thinking of doing a key lime pop tart!
Rebecca Hubbell says
Curd was originally developed in Britain long before refrigerations was available – they would typically store it in a cool spot in the kitchen for weeks. However, health standards are much higher now, and I would recommend storing it in the fridge until you’re ready to use it. The high sugar and acid content act as preservatives, but I can’t speak to how long that preservation lasts. Refrigeration would obviously keep it even longer, refrigeration over 3 weeks will dull the fresh citrus flavor. Hope that helps.
Leslie says
I made this last evening to fill profiteroles and covered with a dark chocolate sauce. Perfection. I used regular limes and a bit more zest. Did not strain. Love it.
Rebecca Hubbell says
Oh, that sounds like a great use for this curd recipe, I’m so glad you enjoyed it!
Betsy says
I made this key lime curd to top it key lime cheesecake came out awesome
Rebecca Hubbell says
I’m so glad you enjoyed it, Betsy!
MD says
This may be silly but will regular limes work with this recipe, instead of key limes? Thank you!
Rebecca says
Yes, this recipe should work with any citrus!
Kat says
Do you think this curd would hold up as a filling in a 2 layer- 6 inch butter cake with a
buttercream well and white chocolate ganache frosting . I also plan Adding fondant on top of the ganache.
If the curd is too strong for the butter cake , could I get away with mixing the curd with buttercream for filling?
Rebecca says
Hi Ket, I believe the curd would hold up fine as a filling, the only thing to keep in mind is that it’s soft and could squeeze out the edges. I might recommend doing a layer of buttercream in the center with high sides and adding the curd into the middle, that way you have a bit of a wall to contain it.
Sandy says
I will try this soon as a gift for my sister’s-in-law for our annual sisters get away. I will also give them a scone mix. I think they all love it.
jane says
Looks great! I put key lime curd in my key lime pie recipe. Finding it is always a chore and it can cost up to $58! I have been making curd (lemon and lime) for years. You recipe is my kind of recipe, simple, straight forward and wonderful. Thanks for posting it.
Rebecca McAuley says
Such an easy recipe! I’m so glad I stumbled upon your site. Taste was good I just wanted to eat it all then and there, next time I make it though I’m not going to use the egg whites and slightly reduce sugar to 1/2 a cup.
Julie Dempster says
Easiest curd ever! It turned out beautifully. Made it for a hostess gift along with some mango scones. This will be my go to recipe from now on. I didn’t strain it, love the zest.
Rebecca says
Oh, mango scones sound amazing, I need that recipe! I love the zest too, it’s just so good! So glad you enjoyed the curd!
marissa | rae gun ramblings says
oh this sounds divine!
Catherine says
Dear Rebecca, I love the idea of a key lime curd. Lovely recipe and photos. xo, Catherine
Cindy @ Hun... What's for Dinner? says
I could sit and eat this with a spoon! Love key lime!!
Sandi Gaertner (@sandigtweets) says
Wow, this is a beautiful curd…I agree it would be perfect in a cupcake or other dessert.
Joanne T Ferguson says
This looks and sounds delicious Rebecca! Wish I could try it now
nancy@skinnykitchen.com says
I love all things key lime! Looks delicious!