lime curd

These Key Lime Bars from Delish.com are just the right amount of tangy and sweet.

Key Lime Bars

Cooking spray,

graham crackers, crushed

butter,

c. sugar

cream cheese, softened to room temperature

sweetened condensed milk

c. lime juice

kosher salt

c. Cool Whip

lime

limes,

Instead of lime juice (from squeezing the juice from the lime), I used bottled key lime juice.
This recipe is amazing! I love making these, and they don't last too long after that.

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These Key Lime Pie Bars Couldn't Be Cuter

Make your own homemade Key Lime Curd in less than 20 minutes!

Key Lime Curd

granulated sugar1/4 cup cold water3 tablespoons cornstarch1/4 cup key lime juice2 teaspoons of lime zest

In a saucepan, mix together the sugar, water and cornstarch.

Bring it to a boil on low-medium heat and whisk constantly. This mixture needs to get fairly thick - almost like a thick pudding consistency.

When the mixture thickens, reduce your heat to low and stir/whisk for another minute.

Remove the mixture from the heat, place in a non-metallic bowl and add key lime juice and zest.

Allow your key lime curd to cool and thicken at room temperature.

Store in your fridge for up to a three days.

Lime curd is a great-tasting variation of the traditional lemon curd. Made with fresh-squeezed lime juice and lime zest this lime curd recipe is creamy, thick, and tart.  With just 5 ingredients and less than 30 minutes of hands-on time, it&#039;s an easy and delicious dessert to make

How to Make Homemade Lime Curd, Step by Step

lime juice

(200 grams) granulated sugar

(100 grams) eggs

salt

(85 grams) unsalted butter (room temperature (65-68°F))

lime zest

Place a strainer over a large bowl, near the stove.  Use a 2 or 3-quart non-reactive saucepan for this dessert.

Place the eggs yolks, whole eggs and sugar in the saucepan and whisk until it is well blended. Stir in the lime juice, and salt.

Cook the mixture over medium heat, whisking constantly until the mixture is thickened and is 185 degrees F. It should coat the back of wooden spoon and leave a visible trail when you run your finger through it. When the mixture has thickened and reached temperature remove the saucepan from heat and whisk in the butter 1 tablespoon at a time.

Pour the lime curd into the strainer and press it through the strainer with a spatula.  Zest the lime directly into the curd and gently stir the zest into the warm curd.

Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill for at least 2 hours.

Refrigerate: The lime curd can be refrigerated in an airtight container for up to 2 weeks.Freezer: The curd can be frozen for up to a year. Place the lime curd in an airtight freezer-safe container.  When ready to use the curd, let it thaw in the refrigerator for 24 hours before using it.

Storage

Just made and it's so good. I did sub out the butter because one of my housemates can't do dairy and I remembered that olive oil citrus cakes really let the citrus flavor shine in a way that butter doesn't, so I used olive oil instead and it's so bright and delicious.

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How to Make Homemade Lime Curd, Ste...

Top 3 lime curd recipes from across the web

The most viewed lime curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Key Lime Bars

Key Lime Curd

How to Make Homemade Lime Curd, Ste...

The most viewed lime curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine