Key Lime Curd

If you have about 45 minutes to spend in the kitchen, Key Lime Curd might be an excellent gluten free, lacto ovo vegetarian, and fodmap friendly recipe to try. This side dish has 297 calories, 4g of protein, and 15g of fat per serving. This recipe serves 4 and costs 56 cents per serving. 353 people found this recipe to be scrumptious and satisfying. A mixture of sugar, eggs, food coloring, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Alaska from Scratch. Overall, this recipe earns a rather bad spoonacular score of 14%. Similar recipes include Coconut Key Lime Cupcakes With Key Lime Curd Buttercream, Key Lime Cupcakes with Key Lime Curd, and Key Lime Curd.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

In a saucepan, whisk together the eggs and sugar until well combined. Whisk in the key lime juice, zest, and gel food coloring (I used the tiniest tip of a toothpick of gel, just to give the curd a subtle green tint. Completely optional. If you don't use, the curd will be a creamy yellow with flecks of green from the zest). Turn the heat on to medium low and stir the mixture briskly and constantly until warmed through. Add the butter a little at a time until it melts into the mixture and becomes smooth. Continue cooking and stirring until the curd begins to thicken and coat the spoon. Pour the curd through a fine mesh sieve to strain. Pour curd into a jar or other tightly sealed container and refrigerate up to two weeks. Spread onto scones or biscuits or use as a filling for desserts or donuts.

 

Step by step:

1. In a saucepan, whisk together the eggs and sugar until well combined.

2. Whisk in the key lime juice, zest, and gel food coloring (I used the tiniest tip of a toothpick of gel, just to give the curd a subtle green tint. Completely optional. If you don't use, the curd will be a creamy yellow with flecks of green from the zest). Turn the heat on to medium low and stir the mixture briskly and constantly until warmed through.

3. Add the butter a little at a time until it melts into the mixture and becomes smooth. Continue cooking and stirring until the curd begins to thicken and coat the spoon.

4. Pour the curd through a fine mesh sieve to strain.

5. Pour curd into a jar or other tightly sealed container and refrigerate up to two weeks.

6. Spread onto scones or biscuits or use as a filling for desserts or donuts.

Nutrition Information:

covered percent of daily need