Omg omg omg. If you’ve ever taken a peek at the About page over to your right —> or have picked up on random references throughout my posts, then you’ll know that I go to school at UNC. As in, the very same school that is competing for a national championship tonight.
As you are reading this, I’m probably both hyperventilating and excessively sweating (even if you opened this post as 7am when it was published)(…because I’ve been awake since 5:30 to stake out tickets to watch the game at a bar tonight). The point is, I’m a hot mess. A nervous, bumbling hot mess who is probably going to swear way too much tonight (sorry Mom) and wind up crying either from happiness or devastation.
Which is the main reason I made sure to post today. Because whatever happens tonight, there’s no way I’m going to care AT ALL about anything related to baking for the rest of this week. And this curd is just way too good to keep to myself for that long.
A little over a year ago, I made lemon curd and fell in love. So I have no idea why it took more than twelve months for me to swap out the lemon for key limes. And now that I have made the switch, I’m kicking myself for waiting this long before letting this beautiful substance into my life.
This stuff is basically spreadable key lime pie. Except it’s a whole lot quicker to make and you don’t even have to bother with a crust. It’s super tangy and packs quite the punch, so a little goes a long way too.
At least, you’ll think that a little goes a long way. Until you start eating a spoonful straight from the fridge every time you enter the kitchen and you realize that once full jar of curd is dwindling alarmingly fast.
Good thing it only takes ten minutes to make some more!
Now if you’ll excuse me, I’m gonna go resist the urge to throw up from nerves and remind myself that losing tonight would not be a good reason to drop out of school and give up on everything in my life.
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Key Lime Curd
Adapted from this recipe
2/3 cup key lime juice (I used bottled)
2/3 cup sugar
2 eggs, room temperature
In a small saucepan over medium heat, combine the key lime juice and sugar and heat until the sugar is completely dissolved.
In a medium bowl, beat the eggs. While continuing to beat it with a whisk, very slowly pour in the lime mixture in a steady drizzle. Once all of the lime mixture has been added, continue to beat for 1-2 minutes.
Add the mixture back to the saucepan and cook over low heat, stirring continuously, until the curd has thickened and coats the back of a spoon, which should take a few minutes. Strain the curd through a mesh strainer into an airtight container and store in the fridge until ready to use.
The curd will keep in the fridge in an airtight container for up to a week (ha, good luck making it last that long sucker).