Kahlua Gingerbread With Key Lime Curd

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.

• Ready In: 2 hrs 55 mins
• Serves: 12

Ingredients

• 1⁄2 cup butter, softened
• 3⁄4 cup sugar
• 1⁄3 cup  firmly packed dark brown sugar
• 1  large egg
• 2  cups flour
• 1 1⁄2 teaspoons baking soda
• 1 1⁄2 teaspoons ginger
• 1  teaspoon cinnamon
• 1  teaspoon ground cloves
• 1⁄2 teaspoon salt
• 1  cup molasses
• 2⁄3 cup hot water
• 1⁄3 cup Kahlua
• 2  tablespoons brewed coffee

• Key Lime Curd

• 2  cups sugar
• 1  cup butter, cut up
• 2⁄3 cup  fresh key lime juice
• 1  tablespoon  grated key lime rind (optional)
• 4  large eggs, lightly beaten

• Garnish

•  fresh mint sprig
•  key lime zest
•  whipped cream

Directions

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.