Key Lime Curd for filling and spreading

Discussion in 'Recipes' started by m brown, Feb 17, 2010.

  1. m brown

    m brown

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    Professional Pastry Chef
    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.