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Home Cooking

WTD with key lime curd (out of the box)

Scott_R | Apr 10, 202004:37 PM     10

Someone gave me a jar of Williams Sonoma Key Lime Curd (10 oz--about a cup).

The problem is, this isn't something I'd really use, especially how suggested on the jar ("spoon over muffins and toast").

It's too sweet and rich for my tastes. I don't have a sweet tooth: I don't like main or side courses to be sweet *at all*, and my desserts, when I have them, are smaller portions and of the less-sweet variety--I often reduce the sugar a recipe calls for, simply because I like the result better..

I don't want to toss it, so I'm trying to find a use that lessen the sweetness and richness. I'm thinking, maybe, something where it substitutes for some or all a recipe's sugar and fat while adding the lime flavor. E.g., while I won't top a muffin with it, I might use it mixed into a muffin batter, so long as the end product is mildly sweet.

Another limit: since I'm an infrequent dessert eater, I'd want what I make to be freezable so I can take it out some at a time.

Any ideas?

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