Key lime curd served alongside homemade gluten-free lemon sugar cookies or key lime cookies are a perfect summertime dessert when you want something light, but flavorful. The homemade curd is wonderfully pleasant, filled with key lime zest and juice. If you need to juice your own, you will need quite a lot of key limes. I think something around 20 or so for that much juice. The cookies are lovely made into little sandwiches, or served with a dollop of curd on top of each cookie. Or, you can serve alongside on a small plate, as shown in the picture here. Enjoy!
Key Lime Curd & Lemon Sugar Cookies
Whisk together in a pan:
1/2 cup key lime juice
zest of 7-10 key limes
3/4 cup sugar
3 Tbsp cornstarch
2/3 - 3/4 cup cold water
Heat over medium heat, stirring regularly. Once mixture boils, let boil for 1 minute. Then add and whisk in:
2 egg yolks
1 1/2 Tbsp butter
Allow the curd to boil for 1 minute only. Remove from heat. Pour curd into a large bowl (or several smaller bowls) and cover with plastic wrap (have the plastic wrap tight to the top, like you do for pudding. Let cool or serve warm with key lime coolers or the lemon sugar cookies, below. Enjoy!!!
Lemon Sugar Cookies
Make one batch of Kristin's Favorite Sugar Cookies, adding 6 drops lemon essential oil (high quality - I love the Doterra lemon oil) and 1 tsp lemon zest. I've retyped the recipe with modifications here for convenience.
Makes ~40 small cookies (it really depends on your cookie cutter or cookie scoop size)
Preheat oven to 375F. Line baking sheets with silicon lining or parchment paper.
Mix the dry ingredients in a large bowl: (it's important to do this in GF cooking to avoid clumping)
1 1/2 cups Kristin's Gluten-Free Flour mix
1 1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp cream of tartar
Beat in a mixer until fluffy:
3/4 cup powdered sugar
1/2 cup butter
Add and mix in thoroughly:
1/2 egg (beat the egg in a bowl with a fork and dump in approx. half the egg - the recipe is forgiving)
1 tsp vanilla bean paste (or vanilla extract)
6 drops lemon essential oil
1 tsp lemon zest
Add dry ingredients and mix until well-combined. If you want to roll and cut shapes, then wrap the dough in plastic wrap and refrigerate at least 30 minutes to chill. Otherwise, you can scoop and then flatten the cookies with a plastic-bag wrapped glass or your hand.
Roll out chilled dough between two pieces of plastic wrap to approx 1/4" thickness. Cut into whatever shapes you like and place on prepared cookie sheets.
If desired, you can sprinkle the cookies with decorative sugar crystals before cooking for a fancier look, or dust with powdered sugar after baking.
Bake cookies ~6-9 minutes (depending on size) until just barely browned on edges of the cookies. Remove pan from oven. Let sit a few minutes before placing your cookies on a cooling rack.
Perfect served alongside fresh key lime curd, for a decadent treat. You can dust your cookies with powdered sugar, if desired. Enjoy!
Key lime curd served alongside homemade key lime cookies, but equally delicious with the easy, no-fuss lemon sugar cookie recipe below!
Key Lime Curd & Lemon Sugar Cookies
Whisk together in a pan:
1/2 cup key lime juice
zest of 7-10 key limes
3/4 cup sugar
3 Tbsp cornstarch
2/3 - 3/4 cup cold water
Heat over medium heat, stirring regularly. Once mixture boils, let boil for 1 minute. Then add and whisk in:
2 egg yolks
1 1/2 Tbsp butter
Allow the curd to boil for 1 minute only. Remove from heat. Pour curd into a large bowl (or several smaller bowls) and cover with plastic wrap (have the plastic wrap tight to the top, like you do for pudding. Let cool or serve warm with key lime coolers or the lemon sugar cookies, below. Enjoy!!!
Lemon Sugar Cookies
Make one batch of Kristin's Favorite Sugar Cookies, adding 6 drops lemon essential oil (high quality - I love the Doterra lemon oil) and 1 tsp lemon zest. I've retyped the recipe with modifications here for convenience.
Makes ~40 small cookies (it really depends on your cookie cutter or cookie scoop size)
Preheat oven to 375F. Line baking sheets with silicon lining or parchment paper.
Mix the dry ingredients in a large bowl: (it's important to do this in GF cooking to avoid clumping)
1 1/2 cups Kristin's Gluten-Free Flour mix
1 1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp cream of tartar
Beat in a mixer until fluffy:
3/4 cup powdered sugar
1/2 cup butter
Add and mix in thoroughly:
1/2 egg (beat the egg in a bowl with a fork and dump in approx. half the egg - the recipe is forgiving)
1 tsp vanilla bean paste (or vanilla extract)
6 drops lemon essential oil
1 tsp lemon zest
Add dry ingredients and mix until well-combined. If you want to roll and cut shapes, then wrap the dough in plastic wrap and refrigerate at least 30 minutes to chill. Otherwise, you can scoop and then flatten the cookies with a plastic-bag wrapped glass or your hand.
Roll out chilled dough between two pieces of plastic wrap to approx 1/4" thickness. Cut into whatever shapes you like and place on prepared cookie sheets.
If desired, you can sprinkle the cookies with decorative sugar crystals before cooking for a fancier look, or dust with powdered sugar after baking.
Bake cookies ~6-9 minutes (depending on size) until just barely browned on edges of the cookies. Remove pan from oven. Let sit a few minutes before placing your cookies on a cooling rack.
Perfect served alongside fresh key lime curd, for a decadent treat. You can dust your cookies with powdered sugar, if desired. Enjoy!
Key lime curd, sandwiched between cookies. Yum!
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