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Key Lime Curd Mousse is creamy with a sweet and tangy flavor. I used leftover key lime curd, but you can easily make your own in the microwave.

For Spring Sweets Week, I made some Key Lime Curd Coconut Thumbprint cookies. They were so delicious! I rolled half in coconut and half not because the hubs doesn’t really like coconut. For me, I think it’s a texture thing for him. He’s tried coconut chips and liked those. So, if you think you don’t like coconut, then try coconut chips. If you still don’t like coconut, then it’s a flavor thing and not a texture thing.

I had leftover curd from those cookies. So, I froze it. Yes, you can freeze curd for up to 1 year if stored properly. Luckily, I have a vacuum sealer which means I have less waste from freezer burn. If you don’t have a vacuum sealer, I highly recommend them. We got one when we go the chest freezer. Granted, we haven’t used the chest freezer too much lately. But I do keep some things in there like the bowl to the ice cream maker, a whole duck for the holidays, the second corned beef I bought because I love corned beef.

We used to use both more when we shopped at one of those wholesale stores. But we haven’t really felt a need to shop at one of those stores for a while. The hubs works at Walmart so we get a discount on all the groceries. And we just haven’t bought a lot in bulk lately. And with grocery pick up, there’s little to no impulse buys of marked down meats. I sort of miss those, though. Maybe I’ll start planning a trip inside to peruse the meat aisle.

What’s in key lime curd?

It’s super simple. There’s key lime juice, eggs, sugar, and butter. That’s all. And you can swap out whatever citrus you want for the key lime juice. It’s such a simple a easy recipe. I don’t know why I don’t make curd more often. Maybe it has to do with the citrus thing and the hubs doesn’t like those for dessert. Yes, he’s a bit picky, but calls ME the picky one.

Citrus curd is super simple to make, too. You can make it in the microwave! Yes. I learned this when I was researching easy curd recipes for my lemon daisy tartlets I made several years ago. For me, it’s easier to make this kind of curd than the traditional kind. I tend to curdle the eggs in the traditional method. I only had not even an 1/8 teaspoon of cooked egg when I strained this batch of key lime curd.

How you make key lime curd in the microwave?

Basically, you combine everything in a microwave safe bowl and then microwave it on 1-minute intervals, stirring in between. The good thing about the microwave is the way it heats things up. The magnetron creates microwaves that cause water molecules to vibrate.

This is why things with high water content like vegetables to cook faster. And why this curd cooks as evenly and quickly as it does. Just keep microwaving the curd at 1-minute intervals and stirring until the curd reaches the consistency you want. I like mine a little thicker than most because I’m using in something and don’t want it to get runny.

What is in key lime curd mousse?

Well, that’s easy. It’s the key lime curd, whipping cream, and powdered sugar. Now the amount of powdered sugar will depend on your taste buds and how tangy your curd is. But be careful not to add too much powdered sugar or else the egg whites might not reach stiff peaks. It’s a delicate balance. For me, I like the sweet tart combination of this key lime curd mousse, so I stuck with 1/4 cup of powdered sugar and 1 cup of whipping cream.

I added a cup of the key lime curd to the whipped cream mixture. And I still had some curd leftover. Since I didn’t have cookies to make the same kind of mousse I did with the mango mousse, I opted for a parfait style key lime curd mousse. I layered the leftover key lime curd in mine and just put a dollop on top for the hubs. Because I didn’t want to waste the leftover key lime curd. It was too delicious to discard!

How do you make key lime curd mouse?

Well, I already talked about how to make the curd. If don’t have leftover curd like I did and will be making it for this recipe, then make sure you let it chill for at least 2 hours. It will thicken as it chills, and it will blend in better with the whipped cream if it’s chilled.

Once the curd is chilled then you whip the cream with the powdered sugar. Feel free to add in some vanilla extract if you want. Just make sure it doesn’t have too high an alcohol content and might mess up the whipped cream.

Funny story. Well, not so funny, but a true story. I’m standing in the kitchen using the whisk attachment on my hand mixer making this key lime curd mousse. I’ve got it on high speed and just whipping away. Next thing I know, the whipped cream is going all over the place. For the life of me I cannot figure out why. I have made a complete mess of the whipped cream for no reason I can think of.

I check that I’ve put the beater in the correct hole. Is it secure and in the right spot? Is the beater where it belongs? I trouble shoot everything I can think of. And then I see it. One of the tines of the beater broke and it’s free on one side.

The mixer isn’t that old, and I haven’t used the whisk that often. I get pissed and grab the pliers to break the loose piece off. And it happened again today as I whipped egg whites for a recipe later this week! So now, my whisk attachment has 2 tines on it.

What does key lime curd mousse taste like?

Sweet tart creamy goodness!! The sweetened cream and the sweet tart curd make for a delicious citrus key lime curd mousse. And the whipped cream and creamy curd means it’s double creamy and delicious. It tastes rich without requiring a ton of effort.

I love the sweet tart flavor of this mousse. And I love the layers of leftover curd in between the mousse. I wish I had cookies to really make it a decadent dessert with a layer of maybe chocolate or caramel cookies. That would be totally delicious. I might have to try that next time I make this. Because there will be a next time.

Welcome to #BrunchWeek! This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year!! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers! From cocktails to baked goods and even sandwiches, there’s something for everyone.

Here are today’s #BrunchWeek recipes:

• Caramel Simple Syrup from Tara’s Multicultural Table
• Chipotle Tacos de Papa from Magical Ingredients
• Creamy Caesar Salad Dressing from For the Love of Food
• Guava and Cream Cheese Pastelitos from Karen’s Kitchen Stories
• Hibiscus Lemonade from Art of Natural Living
• Key Lime Curd Mousse from A Kitchen Hoor’s Adventures
• Lemon Poppy Seed Cheesecake Muffins from The Spiffy Cookie
• Orange Cream Scones from Hezzi-D’s Books and Cooks
• Peanut butter, Bacon and Banana Stuffed Waffles from Jolene’s Recipe Journal
• Spreadable Whipped Cream Cheese (for bagels) from Palatable Pastime