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.

If your cooled curd is not thick enough, you can reheat it to thicken. Put it over a low heat, stirring constantly. Ensure it coats the back of a spoon before taking it off the heat.

It is similar to lemon custard, but traditionalists feel that curd has more lemon flavor than lemon custard. Made fresh it has a refrigerator shelf life of approx. 1 week. Canned, it can have a shelf life of approximately 3 to 4 months.

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.

Although it seems like a simple swap, you need to be careful when substituting bottled lime juice for fresh. Check the label to be sure it is pure juice; some varieties, such as the popular Rose's label, are sweetened with high fructose corn syrup.

Mexican lime is known by many names such as Key lime, Bartender's lime, and West Indian lime.

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.

A metallic aftertaste is usually the consequence of the lemon curd coming into contact with a metal (especially while it's hot). This could be a metal whisk, a metal bowl, a metal (or metal-coated) saucepan, or a metal sieve.

The mixture will LOOK curdled, but it will smooth out as the butter melts in the cooking process. Cook the mixture over low heat in a heavy-bottomed saucepan until it looks smooth. I find it helpful to use a wisk. The mixture will smooth out as the butter melts and change from cloudy to clear.

Citrus fruits like oranges, lemons, and grapefruits are highly acidic. Combining them with curd can disturb the stomach's pH balance, potentially leading to digestive discomfort or acidity for some individuals.

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.

Even with proper storage, lemon curd will eventually expire. As such, it is important to keep an eye out for signs of spoilage to avoid accidentally consuming pathogens like mold or bacteria that can make you sick. Examine old lemon curd with your senses of sight and smell for evidence that it is past its prime.

Additionally, a sour or off smell is a good indicator that it has turned bad.

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.