This Key lime curd provides the perfect contrast to sweet coconut in our Key Lime–Coconut Macaroons.
Downloads:Key Lime Curd
1/4 cup butter
5 large egg yolks
1/3 cup bottled Key lime juice*
1/3 cup sugar
• In a small saucepan, melt butter. Remove from heat, and let cool slightly.
• In a medium bowl, combine egg yolks, juice, and sugar, whisking well. Add melted butter, whisking well. Return mixture to saucepan. Cook over medium heat, whisking constantly, until mixture thickens and coats the back of a spoon, 2 to 3 minutes.
• Immediately pour mixture though a fine-mesh strainer into a small bowl.
• Cover, and place in refrigerator until cold, at least 4 hours and up to 3 days.
*We used Nellie and Joe’s Famous Key West Lime Juice.