Easy Key Lime Curd Recipe (2024)

FAQs

How long does lime curd last in the fridge? ›

Serve & Store: Chill in the fridge at least 3 hours or up to 1 week before using. Store in an airtight container or a mason jar. The curd will thicken as it cools. Tip: Use a bit of green food coloring to make this look more like lime – it is naturally more yellow.

To make a thicker curd, you can also add another egg yolk to the recipe, or a teaspoon of cornflour mixed into a tablespoon of water and cook until thickened.

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.

Canned, it can have a shelf life of approximately 3 to 4 months. If you don't mind the darkening that occurs, it can have a shelf life of up to 1 year.

Once opened, a jar of lemon curd should be refrigerated and used within six months for best quality, according to the folks at the J.M. Smucker Co., maker of the Dickinson's brand of lemon curd. Unopened, the jar should have a best-if-used-by date on the label that you should follow.

Adding lemon juice to curd/yogurt does not make it less healthy. In fact, it can actually improve the health benefits of yogurt. Lemon juice is a good source of vitamin C, which is an antioxidant that can help to protect cells from damage. It can also help to boost the immune system and improve digestion.

You'll know the curd is ready when it noticeably thickens in consistency and coats the back of a wooden spoon. Don't stop whisking the curd until it's off of the heat or the eggs will scramble and turn lumpy.

Yes we can made curd by mixing milk with lemon juice. Mix little by little lemon juice to the milk and stir frequently until the milk turned to curd.

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.

Is lemon used to make curd? ›

Instructions: Lemon Curd: In a stainless steel bowl, whisk together the eggs, sugar, and lemon juice. Place over a saucepan of simmering water and cook, stirring constantly to prevent it from curdling, until the mixture becomes thick (like sour cream) and coats the back of a wooden spoon (165 degrees F) (74 degrees C).

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.

If you can't find key limes, use regular limes in a pinch. Italian meringue. Or just by Edward's frozen key lime pie.

Buy the freshest curds that you can. Eat what you want, but if you can't finish the bag right away or if you intend to keep it for a while put it into the refrigerator. Once refrigerated, you can usually keep the curds about two weeks.

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.

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.

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.