Easy Key Lime Curd Recipe (2024)

FAQs

How long does lime curd last in the fridge? ›

Lime curd includes (4) simple ingredients — fresh lime juice and zest, sugar, eggs and butter. How long does lime curd last in the fridge? Homemade lime curd lasts for about 4 weeks stored in an air tight container in the refrigerator.

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.

Yogurts are made by conventional manual methods, when stored at 2 - 6 degrees Celsius in the refrigerator, they will be used for 5-7 days. If you put them in the freezer, they can be used for 10-14 days without worrying about the quality.

Similar to milk, lemon juice can cause buttermilk and yogurt to curdle. If you want to combine these ingredients, it's better to do so gradually and with proper tempering.

The most important tip for flavor is to use fresh lemon juice that's been freshly squeezed. Don't be tempted to use bottled lemon juice of any kind as it'll be far too acidic and will ruin the flavor. You'll know the curd is ready when it noticeably thickens in consistency and coats the back of a wooden spoon.

What happens if I over-cook lemon curd? Overcooking will cause proteins to bond too tightly, squeezing water out from between them and giving them a rubbery, lumpy texture. If you over-heat the lemon curd, the egg proteins can coagulate and you will see little bits of cooked egg.

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.

How to make curd from milk and lemon? ›

Here is how you can do it. Take lukewarm milk in a bowl and squeeze out juice of half a lemon into the milk. Give a gentle stir and cover the bowl with a lid. Wrap it with a cotton cloth and set it aside for 12 hours.

Although it seems like a simple swap, you need to be careful when substituting bottled lime juice for fresh. Check the label to be sure it is pure juice; some varieties, such as the popular Rose's label, are sweetened with high fructose corn syrup.

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

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.

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.

Home-made curds should always be kept in the fridge and should also be refrigerated as quickly as possible (and within 2 hours) after making. The curd will keep for a maximum of one week.

How long can we keep curd in the fridge? It can be stored at low temperatures (less than 5 degrees C) for several weeks. You can usually store it in the refrigerator for up to two weeks but it becomes much stronger at the end of that period.