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Kahlua Gingerbread With Key Lime Curd

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“Gingerbread, it's not just for Christmas. Lime curd really lightens up this dessert which I've made this several times for dinner parties. Since not everyone loves gingerbread (go figure), I usually make at least two desserts when serving this to guests. The ingredient list seems long but it's really very easy and a great choice to make ahead. Please note the lime curd must chill thoroughly before serving. From Southern Living. Seem to remember a photo of the recipe in the magazine in which gingerbread triangles were arranged in a large multi-point star, with a dish of the lime curd in the center..kind of a Texas-theme.”
2hrs 55mins

Ingredients Nutrition


  1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, beating until blended.
  2. Add flour and next 9 ingredients (flour through coffee) and beat until smooth. Pour into a greased and floured 13x9x2 inch baking pan.
  3. Bake at 325 degrees for 35 minutes or until a wooden pick inserted in center comes out clean.
  4. Cut into triangles; serve warm or at room temperature with Key Lime Curd and whipped cream. Garnish, if desired.
  5. Key Lime Curd: Combine sugar, butter, lime juice and rind in a heavy saucepan. Cook over medium heat, stirring constantly, until butter melts. Gradually stir one-fourth of mixture into eggs; add to remaining hot mixture, stirring constantly.
  6. Cook over low heat, stirring constantly, 10 minutes or until lime mixture thickens and coats a spoon.
  7. Remove from heat; cool. Cover and chill at least 2 hours. Yield: 3 cups.

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