How to make it

  • In a microwave safe bowl whisk egg yolks, sugar, juice, and zest if using it, until smooth.
  • Microwave in one minute intervals until mixture is thick and coats back of metal spoon.
  • Remove from microwave and add butter, a little at a time, wisking smooth after each addition.
  • Let cool completely.
  • Store for up to 3 weeks

Reviews & Comments 3

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  • NPMarie 1 month ago Was this review helpful? Yes Flag
  • tupelohoney17 1 year ago
    I can hardly wait to do this. I have squeezed the key limes, I have the eggs, sugar etc and I'm ready to go! I think it is so cool that you did this recipe for the microwave. I have it printed and ready to go...thanks for sharing. My love of lemon and limes just got more intense....Diana
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  • sparow64 3 years ago
    I have to try this! Thanks Otter, for pointing it out to me!
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    " It was excellent "
    otterpond ate it and said...
    This was my first adventure in curd making. I tried to be very true to the instructions but had to make a couple of deviations anyway. You wouldn't think so with such a simple recipe, but then I'm a simple minded cook. You can see my honest intentions in the step-by-step photo I added. Deviation #1: 1lb of key limes = 3/4 cups of key lime juice. I used 2 lemons to make up the remainder of the liquid. I don't feel too bad about that. I can tell you that squeezing key limes is not my favorite thing to do. Now that I've had that experience I will be paying the premium for the bottle of juice. On the other hand, if I had not done that, I wouldn't have had the zest. I did put the zest in the curd and I think that is a very good idea. Deviation #2: I used 1.5c Splenda for baking to get started. I really prefer to save the calories if its not going to make a difference. I think it may make a difference in this recipe and if I make this in the future I will use real sugar. I believe it would thicken more quickly if I had used real sugar. In the end I added 1/2cup of real sugar plus 1 tbsp of corn starch. This seemed to do the trick. I microwaved in 1 minute increments removing the egg after each time and re-whisking the mixuture. After repeating this about 8 times the mix had thickened to the described consistency. The curd stuck to the back of the metal spoon. Deviation #3: I used 1/2cup of a 50/50 butter-EVO blend and 1/4cup real butter. I added the butter 2tbsp at a time, whisked then cooked it again for another minute in the microwave and whisked again. I repeated this each time until all the butter was in. I popped the curd into the refridgerator to chill down and began to make a simple topping. 1tbsp brown sugar, 2tbsp key lime zest, 6 pulverized townhouse crackers. Mix it all up. The curd was spooned into these lovely phyllo dough cups and a bit of the topping sprinkled on top. This was my husband's 60th birthday treat. I shared this with him and his folks on the back porch for evening cocktails. Raves all around. Really was a very successful treat and perfect for a hot muggy Florida evening.
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