Kahlua Gingerbread With Key Lime Curd Recipe

Elevate your dessert game with this stunning Kahlua Gingerbread featuring a bright and tangy Key Lime Curd! This isn't your grandma's gingerbread – it's a sophisticated twist perfect for dinner parties or special occasions. The rich gingerbread, infused with the warmth of Kahlua, is beautifully balanced by the zesty lime curd. Imagine warm gingerbread triangles arranged in a magnificent starburst, a Texas-sized spectacle centered with creamy, cool key lime curd. While the ingredient list may seem long, the recipe is surprisingly easy and can be made ahead, allowing you to focus on your guests. This recipe is a showstopper, but we recommend serving at least one additional dessert since not everyone loves gingerbread (we know, it's a crime!). Adapted from Southern Living, this recipe will become your new go-to for impressive and delicious desserts. Get ready for rave reviews!

Prep Time 30 mins
Cook Time 175 mins
Calories 620.9 kcal
Protein 10g
Rating 0.0 (1 Reviews)
Kahlua Gingerbread With Key Lime Curd 77

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kahlua Gingerbread With Key Lime Curd

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Kahlua Gingerbread With Key Lime Curd? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Kahlua Gingerbread With Key Lime Curd

  1. Preheat oven to 325°F (160°C).
  2. Cream together 1 cup (2 sticks) unsalted butter at medium speed with an electric mixer until light and fluffy.
  3. Gradually add 1 ½ cups granulated sugar and ¾ cup packed brown sugar, beating well after each addition.
  4. Add 4 large eggs one at a time, beating well after each addition.
  5. In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, ½ teaspoon salt, 1 cup Kahlua, and ½ cup molasses.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Pour batter into a greased and floured 13x9x2 inch baking pan.
  8. Bake for 35-40 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let cool completely in the pan before cutting into triangles.
  10. **Key Lime Curd:** In a heavy saucepan, combine ½ cup granulated sugar, ¼ cup unsalted butter, ½ cup fresh key lime juice, and the zest of 2 key limes.
  11. Cook over medium heat, stirring constantly, until butter is melted and sugar is dissolved.
  12. In a separate bowl, whisk 2 large eggs until light and frothy.
  13. Temper the eggs by gradually whisking ¼ cup of the hot lime mixture into the eggs. This prevents the eggs from scrambling.
  14. Pour the tempered egg mixture into the remaining hot lime mixture in the saucepan.
  15. Cook over low heat, stirring constantly, for 10-12 minutes, or until the curd thickens enough to coat the back of a spoon.
  16. Remove from heat and strain through a fine-mesh sieve to remove any lumps.
  17. Cool completely, then cover and chill for at least 2 hours before serving.
  18. Serve warm or at room temperature gingerbread triangles with a dollop of key lime curd and whipped cream. Garnish as desired.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

280g

Fat

76g

Carbs

30g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Low Protein Desserts Fruit Dinner Party Holiday Event Vegetarian Cakes Dietary Low In Something Citrus Lime 4 Hours Or Less