First, let’s debunk the mythology. The Key lime is not a lime from the Florida Keys, but rather a variety of lime that at one point was grown commercially in the Keys and perhaps got its nickname in the mid-1920s after the first root stock bore fruit. The Key lime is native to Southeast Asia and made its way around the world, ending up in the West Indies, where its fame exploded. Key limes are special, smaller in size than conventional Persian limes, with smoother skin, lighter color, higher acidity, and a distinctive bitter and floral flavor that makes this citrus fruit perfect for cooking and eating.
Sadly, for many years the only way you could enjoy this lime was in bottled pasteurized juice from Texan fruit—the Keys’ commercial crop long ago succumbed to soil erosion and saline contamination. Recent trade efforts (hello CAFTA!) have created a large opportunity for Mexican and Central American Key limes, which are now available in almost every supermarket that will have them. Spritz this spectacular fruit on seafood or poultry, use it for limeade or in mixed drinks, or pair it with your favorite graham cracker crust recipe for Key lime pie. In our house, we also use this curd as a dip for butter biscuits or fresh fruit.
Key Lime Curd
1 c. fresh Key lime juice
4 t. finely grated Key lime zest
1 c. granulated sugar
11/4 sticks unsalted butter, cubed
3 T. cornstarch
1/2 t. salt
5 large egg yolks
Bring juice, zest, sugar, butter, cornstarch, and salt to simmer in heavy saucepan over medium-high heat while whisking. Lightly beat the yolks in small bowl. Add a third of the lemon mixture to yolks while whisking. Add yolk mixture back into remaining simmering lemon mixture, lower heat as far as you can, and cook, whisking, until the curd is thick and smooth.
Scrape curd into bowl set in an ice bath. Stir for 45 seconds. Cover with plastic wrap. Cool. Makes 1 pie.
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