Key Lime Curd by the Master’s Baker

Key Lime Curd is versatile and is the star of any summer dessert you may find yourself crave! In honor of their 50th anniversary, The Master’s Baker Pastry Chef Patricia Polin shares her custom recipe in a special episode of Unite for HER at Home: Summer Chef Edition. 


5 large egg yolks
5.25 ounces granulated sugar (3/4 C)
2 tsp lime zest
4 ounces key lime juice (1/2 C)
1/8 tsp kosher salt
2 ounces unsalted butter (4 tbsp)


For use in French Macaron or any cookies you want to sandwich togetheer. Use as fill in Tarts, cream puffs, buttercream, crepes, filled cupcakes, parfaits, filling in a cake, ice cream, or cheesecake.


Pancakes, waffles, scones, ice cream, pavlova and cheesecake
Fold in whip cream for a dip

TIPS & Tricks

You can freeze curd up to 3 months 
Microplane to zest
Separate eggs when cold
Freeze unused egg white or yolks
Fruit zests best when cold
You can freeze zest
Juice fruit at room temperature to get maximum juice
Double boiler Method (make sure bowl isn’t sitting in water)
Direct method (have to stir constantly)
Strain if you don’t want zest texture or you might have cooked it too long
Ice bath….cools it down fast…stir every so often

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