Easy Key Lime Curd Recipe (2024)

FAQs

What is lime curd made of? ›

This lime curd uses freshly squeezed lime juice and quite a bit of it, it gives the curd a sharp, impossibly lime taste. No leftover egg whites: Most curd recipes use egg yolks primarily as thickeners which contribute to the curd's thick and silky texture.

More times than not the, curd just needs to be cooked longer in order for the egg proteins to set. If your curd has been cooked to 170 degrees and it still hasn't thickened, then make a slurry by whisking 1 teaspoon cornstarch with 1 tablespoon water until the cornstarch is completely dissolved.

Ordinary limes make an exceptional Key lime pie, and they are a much better alternative to bracingly tart bottled Key lime juice. This pie tastes every bit as authentic as the real deal — plus it's easier to make.

Because Key limes are so small and firmer than regular limes, juicing them using a traditional citrus juicer is practically impossible. But there's a tool that works perfectly—a potato ricer! Just slice the little limes in half, place several halves in the ricer at a time, and squeeze.

It is similar to lemon custard, but traditionalists feel that curd has more lemon flavor than lemon custard. Made fresh it has a refrigerator shelf life of approx. 1 week. Canned, it can have a shelf life of approximately 3 to 4 months.

Your lemon curd could get chunky and grainy if you let it overcook. One thing you should remember while making lemon curd is that you should never let it reach a point where it starts boiling. The ideal temperature for lemon curd is 170 degrees Fahrenheit, and it shouldn't cross that.

If your lemon curd hasn't thickened, it may not have been heated enough. It can take up to 30 minutes of constant stirring to cook lemon curd, especially if it's a large batch. Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken.

Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. If it does, it may mean that you've overcooked your eggs. In saying that, traditional lemon curd does have a distinct after taste which doesn't sit well with some.

The Key lime has thinner rind and is smaller, seedier, more acidic and more aromatic than the Persian lime (Citrus × latifolia). It is valued for its characteristic flavor. The name comes from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie.

Mexican lime is known by many names such as Key lime, Bartender's lime, and West Indian lime.

How many key limes for 1 cup of juice? ›

This can vary depending on the ripeness, size, and juiciness of your fruit, but as a general rule, you will need approximately 18-20 key limes for 1 cup of juice.

You may substitute the key lime juice with a mixture of 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice.

Third, start juicing key limes

I start by slicing mine in half. Then I get my Fine Mesh Stainless Steel Strainer and lay it over the top of my Glass Measuring Cup to catch any pulp or seeds. I squeeze all the key limes and lay the squeezed ones to the side.

Take one half in one hand and the fork in the other. While squeezing the lime half, plunge the fork into the fruit an twist it around to break up the membranes. Catch the juice in a bowl or other container. Once the half is thoroughly squeezed out, repeat with the other half.

Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate.

Curd is made by bacterial fermentation of milk. In this process, lactose in milk is converted into lactic acid by several probiotic microorganisms.

If you don't want to use lemon curd then we would suggest using an alternative flavour of fruit curd. We have seen passionfruit, rhubarb and tart orange (or Seville orange) curds being sold online in the UK. All of these flavours would go well with summer berries.

It was also called lemon cheese. While curd resembles pudding or custard, the difference lies in the way it's thickened. Custards and puddings rely on cornstarch, milk and cream, while eggs are the primary thickener for curd, making it lighter and brighter.