Best Key Lime Curd Recipes

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KEY LIME CUPCAKES WITH KEY LIME CURD



Key Lime Cupcakes with Key Lime Curd image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 24 cupcakes

Number Of Ingredients 19

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks (1/2 pound) unsalted butter
2 cups granulated sugar
6 eggs
2 tablespoons key lime zest
1/2 cup milk
5 to 6 cups powdered sugar
2 sticks (1/2 pound) unsalted butter
8 ounces cream cheese
2 tablespoons key lime zest
2 tablespoons key lime juice
3 eggs
3/4 cup granulated sugar
1/4 cup key lime juice
1 tablespoon key lime zest
4 tablespoon cold unsalted butter
2 cups pop rock candy

Steps:

  • For the cupcakes: Preheat the oven to 300 degrees F. Line cupcake or muffin pans with 24 cupcake liners.
  • Sift the flour, baking powder and salt and set aside in a bowl.
  • In the bowl of electric stand mixer with a paddle attachment, cream the butter and granulated sugar together for about 2 minutes. Then scrape down the bowl and add the eggs one at a time. After adding all the eggs, scrape down bowl and add the milk and dry ingredients. Mix on low until well incorporated. Scrape down the bowl again and hike up from low speed to medium speed for about 20 seconds, and then scrape down the bowl for the last time.
  • Fill the cupcake liners three-quarters full with batter. Bake for 20 to 22 minutes, rotating the cupcakes after 12 minutes, and bake until the cupcakes are baked through. Cool the cupcakes completely.
  • For the frosting: Sift the powdered sugar and set aside in a bowl.
  • In the bowl of electric stand mixer with a paddle attachment, cream the butter and cream cheese on low speed. Scrape down the bowl and add the sifted powdered sugar 1 cup at a time. Slowly add the key lime juice and zest until well incorporated. Scrape down the bowl and mix on low speed. Then hike up to medium to high speed for about 2 minutes until creamy and fluffy.
  • For the curd: Whisk the eggs, sugar and key lime juice in a steel bowl and set aside while you prepare a double boiler.
  • Put a small pot half full with water on the stove over medium to high heat. Place the steel bowl with the whisked eggs on top of the pot and mix with a spatula until your mixture has become creamy like sour cream, 6 to 8 minutes. Remove the mixture and strain, getting rid of excess egg particles. Grab a second steel bowl and dump your egg mixture inside, adding your zest and cold butter. Mix until well incorporated and place in the fridge until it slightly thickens, 10 to 15 minutes (or until desired consistency is achieved).
  • Hollow out the middle of the cooled cupcakes with an apple corer or melon ball scooper and set aside. Fill the cupcakes with the curd. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Swirl on the frosting, and then edge the sides in pop rock candies.

KEY LIME CURD



Key Lime Curd image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3/4 cup

Number Of Ingredients 4

1/2 cup sugar
2 large eggs
2 teaspoons grated key-lime zest plus 1/4 cup freshly squeezed key-lime juice (6 limes)
4 tablespoons unsalted butter, cut into small pieces

Steps:

  • Combine sugar, eggs, lime zest, and juice in a medium nonreactive saucepan, and set over medium-low heat. Cook, whisking constantly, until mixture begins to thicken and holds the mark of the whisk, 10 to 12 minutes.
  • Remove pan from heat, and whisk in butter, a piece at a time, until well combined. Strain mixture through a sieve into a glass bowl. Lay plastic directly on surface to prevent a skin from forming. Chill 3 hours or overnight to set the curd.

KEY LIME CURD



Key Lime Curd image

This is so tangy and slightly sweet! I break from traditional curds by using bottled juice and no zest. But the bottled Key Lime juice gives it a great flavor depth!

Provided by Chrissy Hackley

Categories     Other Desserts

Time 20m

Number Of Ingredients 5

3/4 c bottled key lime juice
5 large eggs
1 1/4 c sugar
1 1/2 stick salted butter, cut into even tablespoons
2 pinch salt, only if using unsalted butter

Steps:

  • 1. In sauce pot, combine juice, sugar, and eggs with a whisk.
  • 2. Turn onto medium heat, and while whisking continuously, cook for 15 minutes.
  • 3. Remove from heat. Whisk in butter 1 tablespoon chunk at a time until melted and incorporated before adding next piece. If using salt add now.
  • 4. Pour through fine mesh strainer into glass bowl to remove any chunks of cooked egg.
  • 5. Cover tightly and place in fridge for at least 3 hours before using in your recipes, or just eating it with a spoon. Amazing spread on plain sweet muffins and scones!

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