Easy Key Lime Curd Recipe (2024)

FAQs

How long does lime curd last in the fridge? ›

Transfer the fresh lime curd into a small bowl or glass jar and cover well. Refrigerate until ready to use, or up to 1 week.

Fill a saucepan with 2 inches of water and heat over medium-low heat. Combine 4 large egg yolks, 2/3 cup sugar, 1/3 cup of lime juice, 1 Tbsp lime zest, and a 1/4 tsp of fine salt in a medium-sized, heat proof bowl. I like to use a metal bowl.

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

Without a thermometer you'll know the curd is done when it's thickened all over (not just at the bottom – keep stirring to cook it evenly) and coats the back of a spoon. To test this, dip a wooden spoon or rubber spatula into the curd and look at the back of it, if it runs off immediately the curd isn't done cooking.

Learn how to the traditional British dessert of lemon curd. Canned, it has a shelf life of 3 to 4 months. If you don't mind the darkening that occurs, it can last up to 1 year.

Yogurts are made by conventional manual methods, when stored at 2 - 6 degrees Celsius in the refrigerator, they will be used for 5-7 days. If you put them in the freezer, they can be used for 10-14 days without worrying about the quality.

The curd contains lactic acid bacteria known as Lactobacillus, which multiplies itself in the correct medium of 30-40 C temperature and in a few hours ferments the milk to form curd.

Fresh Lime Juice - Lime juice adds a slightly bitter, fruity, acidic flavor. It also helps thin out the yogurt into a smoother sauce. Fresh Lime Zest - Lime zest is what really brings the lime flavor to the table.

Nothing will bring forward the bright, citrusy, natural flavors and acidity like fresh squeezed limes. However, bottled lime juice is certainly a convenient option. If you decide to go this route, make sure to choose a high-quality brand that is 100% lime juice with no added sweeteners or flavors.

There is a slight flavor difference between Persian limes and Key limes. But when baked into a dessert like Key lime blondies, it's hard to tell the difference. So if you can't find Key limes, go ahead and use Persian limes. You'll still wind up with a delicious summer pie.

Is Key lime healthier than lemon? ›

Both lemons and limes have similar nutrients. Lemons contain more vitamin C and antioxidant flavonoids than limes. However, limes have slightly higher levels of minerals and vitamins than lemons. For example, limes have more niacin, calcium, iron, zinc, magnesium, phosphorus, and potassium than lemons.

While in a warm climate, the curd will take around 4 to 7 hours, while it will take a bit longer in winters. In a cool climate it can easily take around 8 to 10 hours. Make sure the temperature of the milk before setting the curd is warm enough during winters, otherwise the curd won't set properly.

Introducing lemon juice into a bowl of lukewarm milk results in the reduction of its pH level. Consequently, the protein molecules present in the mixture stop repelling each other, and begin coming together; they begin coagulating, forming into thick chunks that can be classified as curd.

It's quite sour at this point but it gets creamier as it refrigerates. You can refrigerate the lemon curd for 1-2 weeks, OR freeze it for a few months.

Just be sure to put it in a tightly sealed glass or plastic container so it doesn't pick up any aromas from other things in your fridge. Fresh lemon curd will keep for one to two weeks when stored in the refrigerator in a sealed container.

Cool and store.

Store lemon curd in a jar or airtight container, and keep in the refrigerator for 1-2 weeks. You can freeze lemon curd for a month or more, letting it thaw in the fridge before using.

Store the curd: Lemon curd will keep in your refrigerator for up to a month according to the National Center for Home Food Preservation. You can also store it in the freezer for up to 1 year. To thaw, transfer your curd from the freezer to the fridge 24 hours before you need it.