Kahlua Gingerbread with Key Lime Curd
Prepare your taste buds for an irresistible fusion of spicy warmth and zesty brightness with this Kahlua Gingerbread with Key Lime Curd. This decadent dessert combines the rich, molasses-infused flavor of classic gingerbread with a unique twist of coffee liqueur for added depth. Topped with a velvety homemade key lime curd, bursting with citrusy tang, every bite offers a delightful contrast of bold and refreshing flavors. Perfectly moist and fragrant with hints of ginger, cinnamon, and cloves, this gingerbread brings cozy vibes to your table while the creamy curd adds a gourmet touch. Ideal for holiday gatherings or an indulgent treat any time of year, this showstopper is as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 0.75 cup brown sugar, packed
- 0.5 cup molasses
- 0.25 cup Kahlua liqueur
- 1 unit large egg
- 0.5 cup hot water
- 0.5 cup key lime juice
- 0.75 cup granulated sugar
- 4 unit large egg yolks
- 4 tablespoons unsalted butter, chilled
- 1 teaspoon key lime zest, finely grated
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
Add the molasses and Kahlua to the butter mixture and mix until combined.
Beat in the egg until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the hot water. Begin and end with the dry ingredients, mixing just until combined after each addition.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely before cutting.
While the gingerbread is baking, prepare the key lime curd. In a medium saucepan, whisk together key lime juice, granulated sugar, and egg yolks over medium-low heat.
Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 8-10 minutes. Ensure it doesn’t boil to prevent curdling.
Remove the pan from the heat and stir in the chilled butter, one tablespoon at a time, until melted and fully incorporated.
Stir in the key lime zest, then transfer the curd to a heatproof container. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate until chilled.
Once the gingerbread is cool, cut it into squares and serve with a dollop of chilled key lime curd on top. Optionally, garnish with a sprinkle of powdered sugar or additional lime zest.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 55.8 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 393 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
