Imagine transforming simple ingredients into a luxurious, silky-smooth key lime curd that will make your taste buds dance with tropical excitement! This pressure cooker recipe is your secret weapon to creating a restaurant-quality dessert spread in just 25 minutes, with minimal effort and maximum flavor. Whether you're a baking novice or a seasoned home chef, this foolproof method will have you whipping up a tangy, creamy delicacy that's perfect for spreading on toast, filling pastries, or enjoying straight from the spoon.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 cups
Ingredients
- 1/2 cup fresh key lime juice
- 1 cup sugar
- 1/2 cup unsalted butter
- 4 large eggs
- 1 teaspoon lime zest
Instructions
- Gather all ingredients and equipment: pressure cooker, whisk, mixing bowl, fine-mesh strainer, and glass storage container.
- Zest one lime to obtain 1 teaspoon of fresh lime zest, then juice enough key limes to produce 1/2 cup of fresh juice.
- In a heatproof bowl, whisk together eggs and sugar until smooth and well combined, creating a pale yellow mixture.
- Add fresh key lime juice and lime zest to the egg mixture, whisking continuously to integrate thoroughly.
- Cut unsalted butter into small cubes to ensure even melting and incorporate smoothly.
- Place the bowl on top of a trivet inside the pressure cooker, ensuring no water contacts the mixture directly.
- Add 1 cup of water to the pressure cooker base underneath the trivet.
- Close the pressure cooker lid, set to high pressure, and cook for 6-7 minutes.
- Perform a quick release of pressure and carefully remove the bowl.
- Whisk the curd immediately to prevent egg scrambling and ensure smooth consistency.
- Strain the curd through a fine-mesh sieve to remove any potential egg solids.
- Transfer to a clean glass container and refrigerate. The curd will thicken as it cools.
Tips
- Use fresh key lime juice for the most vibrant and authentic flavor - bottled juice simply can't compare!
- Whisk eggs and sugar thoroughly to create a smooth base and prevent lumpy curd.
- Cut butter into small, uniform cubes to help it melt evenly and integrate smoothly.
- Watch your whisking carefully after cooking to prevent egg scrambling.
- Use a fine-mesh strainer to ensure an ultra-smooth, silky texture.
- Allow the curd to cool completely in the refrigerator, where it will naturally thicken.
- Store in an airtight glass container for up to one week for maximum freshness.
- For extra zestiness, add a bit more lime zest just before serving.
Nutrition Facts
Calories: 474kcal
Carbohydrates: g
Protein: g
Fat: 28g
Saturated Fat: g
Cholesterol: 237mg
