Key Lime Hamantaschen with Lime Glaze
Cook time
Total time
Serves: Makes 15 hamantaschen Makes 2 cups of Curd
  • For the Curd:
  • ¾ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 ½ cups fresh lime juice
  • 1 teaspoon lime zest
  • 3 egg yolks
  • 6 tablespoons butter or margarine, cut into small pieces
  • For the Hamantaschen Cookie:
  • ¾ cup granulated sugar
  • 1 stick unsalted butter or margarine, at room temperature
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon orange zest
  • ¼ teaspoon kosher salt
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon orange juice
  • For the Glaze:
  • 2 cups powdered sugar
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 2-3 tablespoons water
  • Lime zest for garnish
  1. For the Curd:
  2. In a medium saucepan, set over a medium flame, mix the sugar, cornstarch, juice and zest. Cook, mixing often, until thick and small bubbles appear around the edge, about 5 minutes.
  3. In the meantime, whisk together the yolks in a small bowl.
  4. Once the hot mixture comes to a boil, turn off the flame. Slowly and carefully pour half of the hot mixture into the eggs, whisking them constantly. Whisk the eggs and curd together until they are well combined and heated through. Pour the egg mixture back into the pot with the remaining curd and add in the butter. Mix until smooth and thick.
  5. For the Hamantaschen Cookie:
  6. Line 2 baking sheets with parchment paper. Set aside.
  7. In a bowl of an electric mixer, cream the sugar and butter until pale and fluffy. Add in the egg, vanilla, zest, and salt. Mix until well combined. Then, add in the flour, baking powder, and juice. Mix until the dough forms.
  8. Cover the mixing bowl with plastic wrap, and chill in the refrigerator for at least 1 hour.
  9. Preheat the oven to 350 degrees F.
  10. Place the chilled dough on a generously floured surface. Roll the dough out to about ½ - ¼ inch thick. Cut out your cookies using a round cookie cutter, or the bottom of a round glass cup.
  11. Fill the centers with about 1 teaspoon of the curd filling. Then, fold the sides up to form a hamantaschen and pinch closed.
  12. Bake for 6-8 minutes, or until lightly golden on the bottom.
  13. When the cookies are done, transfer them to a cooling rack to cool completely.
  14. For the Glaze:
  15. Combine all the ingredients in a bowl and stir until smooth.
  16. Drizzle over the cooled cookies and sprinkle with fresh zest.
To ensure your hamantaschen don’t unfold while baking, make sure to firmly pinch the corners, and don’t overfill. I recommend 1 teaspoon of filling for each hamantasch.
Recipe by My Fair Hostess at