Key Lime Curd

Key Lime Curd

What in the world is curd? It’s kinda like the texture of a creamy pudding, but instead of milk or cream, it incorporates citrus juice. Curd is vibrantly colored, tart, and incredibly rich. You can use curd in a variety of ways. Top pancakes or scones with curd, use in a pie, inside a French macaron, or on top of a pavlova.

This Easter Sunday, we will serve “build your own” mini-pavlovas with Key Lime Curd to our guests. This bright, tart, creamy curd is a beautiful juxtaposed against a light, flaky, sugary pavlova. We also plan to top with fresh fruit and whipped cream to make it extra beautiful and delicious.

Mini Pavlovas with Key Lime curd

Key-Lime Curd

Print Recipe
Serves: 8-10 Cooking Time: 10 minutes


  • 6 egg yolks
  • 3/4 cups sugar
  • 1/2 cup key lime juice (You can use fresh, but I used Nellie & Joe's Famous Key West Lime Juice)
  • 1/8 tsp salt
  • 4 tbsp butter



Separate yokes from whites, reserving whites. Yokes should be placed in a metal bowl - one that fit inside a double boiler, or one you can safely place over a pot of boiling water. (Whites can be used to make pavlovas or a light, healthy omelette.)


Add sugar and whisk until ingredients are well combined. Add lime juice and whisk. Place bowl over another bowl of water, set on high heat. Allow water in pot underneath to come to a rolling boil while you are vigorously whisking yoke and sugar mixture. It is important to constantly whisk or eggs may curdle. Whisk for about 3-4 minutes until mixture thickens. Remove from heat, add salt. Fold butter into curd and stir until completely melted.


If you find lumps in your curd, pass it through a fine mesh sieve. You should finish with a smooth, creamy, glossy curd.

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