Key Lime Curd for filling and spreading

Joined May 29, 1999
20 ounces Key lime juice (fresh or bottled)
14 ounces Granulated Sugar
16 ounces Whole eggs
8 ounces Egg Yolks
16 ounces Unsalted Butter Cubed



  1. Combine the key lime juice, sugar, whole eggs, and yolks.
  2. Cook mixture on Bain Marie, whisking continuously until it is thick as pudding.
  3. Next add whole butter cubes a little at a time. Whisk until combined and chill.
  4. Use this filling for spreading on scones, filling tarts, dressing fruit and as filling for torts, eclairs or napoleons. Also great for canning and gift giving.

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