Key Lime Curd

By MJH

Ingredients

• Alternate recipe:
• 1/2 cup granulated sugar
• 1/4 cup cold water
• 3 tablespoons cornstarch
• 1/4 cup key lime juice
• 2 teaspoons of lime zest
• 3 large eggs
• 3/4 cup granulated sugar
• Pinch of salt
• 1/2 cup fresh lime juice — or bottled Key Lime juice
• Zest of 1 large or two small limes — or Key limes
• 4 tablespoons unsalted butter — diced

Details

Adapted from shakentogetherlife.com

Preparation

Step 1

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.
Then, store in your fridge for up to a few days.

Alternate recipe:
Place eggs, sugar, salt, juice, and zest in a medium saucepan. Do not put it over the heat yet. Whisk the ingredients together until smooth.
Place over low heat. Stir constantly with a wooden spoon until the mixture thickens, about 4-5 minutes. Turn all the way to low and add the butter. Stir until smooth.
Remove from heat and pour into jar(s). Makes just shy of 2 cups.