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Key Lime Curd

  • Yield: Makes 3/4 cup
Key Lime Curd

Source: Martha Stewart Living, September 1998


  • 1/2 cup sugar
  • 2 large eggs
  • 2 teaspoons grated key-lime zest plus 1/4 cup freshly squeezed key-lime juice (6 limes)
  • 4 tablespoons unsalted butter, cut into small pieces


  1. Combine sugar, eggs, lime zest, and juice in a medium nonreactive saucepan, and set over medium-low heat. Cook, whisking constantly, until mixture begins to thicken and holds the mark of the whisk, 10 to 12 minutes.

  2. Remove pan from heat, and whisk in butter, a piece at a time, until well combined. Strain mixture through a sieve into a glass bowl. Lay plastic directly on surface to prevent a skin from forming. Chill 3 hours or overnight to set the curd.

Reviews (2)

  • emmyk 10 Aug, 2010

    Super fast and easy. One of the best curds I've made and I went to school for baking a pastry! Highly recommed it.

  • gailg0404 24 Mar, 2009

    This is a wonderful topping to have with afternoon tea on crackers. Too much work to make only one recipe so I doubled it !!!!

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