• Key Lime Curd


Tart & Sweet Key Lime Curd

By Andrew Zimmern

Key limes are much smaller than conventional Persian limes with a smoother skin, lighter color, higher acidity, and a distinctive tart, bitter and floral flavor punch that makes this citrus fruit perfect for cooking and eating. Try them spritzed on seafood or poultry, used for limeade or in mixed drinks, or most famously as a filling in your favorite graham cracker crust for Key lime pie. In our house, we make Key lime curd and dip butter biscuits or fresh fruit into it.

Key Lime Curd


  • 1 cup fresh Key lime juice
  • 4 teaspoons finely grated fresh Key lime zest
  • 1 cup granulated sugar
  • 1  1/4 sticks (10 tablespoons) unsalted butter, cubed
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 5 large egg yolks


Bring juice, zest, sugar, butter, cornstarch, and salt to a simmer in a heavy saucepan over medium-high heat, whisking constantly.

Lightly beat the yolks in a small bowl, then add a third of the hot lemon mixture, whisking as you go. Add this yolk mixture back into the remaining simmering lime mixture, lower heat as far as you can and cook, whisking, until the curd is thick and smooth. This should happen in a few minutes.

Scrape the curd into a bowl set into an ice bath, stir for 45 seconds and cover surface with plastic wrap. Let cool and have at it!

Photographs by Madeleine Hill. 

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