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Easy Lime Curd

This easy homemade lime curd is silky smooth and creamy. It is tart and sweet and full of fresh lime flavour. Use it in pies or tarts, on top of cakes, or as a spread for biscuits or scones. Made with just 4 simple ingredients, it can be used in place of lemon curd in any recipe or eaten straight off the spoon.

Lime curd in a small mason jar with sliced limes and graham crackers on the table.
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What is Lime Curd?

Lime curd is a creamy, luscious sauce or spread made with fresh lime juice, butter, sugar, and eggs.

Just like lemon curd, it is tangy and sweet and can be used in pies and tarts, as a spread on fresh scones, as a dip for graham crackers, or in any recipe that calls for fruit curd.

It is also perfectly acceptable to eat it straight out of the jar with a spoon.

This homemade lime curd recipe is easy to prepare and is made with only 4 simple ingredients. It comes together in minutes and can be stored for a couple of weeks in the refrigerator.

This curd recipe is nice and tart with a strong lime flavour. If you prefer your lime curd a bit sweeter you can either reduce the lemon juice by a few tablespoons, eliminate the zest or increase the sugar by 1/4 cup.

This recipe makes approximately two and a half cups of curd but it is easy to scale it up if you need more.

Two mason jars of lime curd on a table with whole limes and sliced limes scattered around.

Ingredients

For a full list of ingredients and measurements see the printable recipe card at the bottom of this post.

This recipe comes together with just 4 ingredients. You will need:

  • Butter – I use salted butter for all of my recipes. If you are on a reduced salt diet you can use unsalted butter if you prefer.
  • Fresh limes – You want to use fresh limes for the best flavour. You will be using both the zest and juice of the limes. You will need 6-7 fresh limes depending on the size.
  • Eggs – This recipe calls for both whole eggs and extra egg yolks. The eggs are what give this curd its thick, luscious texture. Using more egg yolks than whole eggs helps reduce the chance of the curd having an eggy flavour.
  • Sugar – Sugar sweetens the curd, balancing the flavour of the lime, and also helps thicken the curd.
Ingredients for lime curd.

Step by Step Instructions

Prepare the Limes

Step 1 – Zest one or two limes until you have 1 tablespoon of lime zest.

Step 2 – Using a juicer, press or reamer, juice the limes until you have 3/4 cup of lime juice.

Two limes on a cutting board with zest in a small dish and a pile of lime rinds and juice in a measuring cup.

Pro-Tip: To squeeze more juice out of your limes you can roll them on the counter a few times to soften them, or pop them in the microwave for about 10 seconds before cutting and squeezing them.

Mix the Ingredients

Step 3 – Place the butter, sugar, and lime juice in a non-reactive pot and heat just until the butter is melted and sugar is dissolved. It should be warm, but not hot.

Step 4 – Whisk the eggs and egg yolks in a medium-sized bowl until well combined. Then slowly pour the warmed lime juice into the eggs in a steady stream while continuously whisking until fully combined.

Two process images, lime juice, butter and sugar in a pot and a pot of lime juice and melted butter being poured into whisked eggs.

Pro-Tip: To prevent making scrambled eggs, or curdling the sauce, it is essential that the warm liquid is slowly added to the eggs. The warmed butter and lime juice mixture should be added very slowly in a steady stream until fully combined with the eggs. It will then be safe to add the mixture back to the pot.

Heat the Lime Curd

Step 5 – Pour the egg and juice mixture back into the pot and return to the stove on medium-low heat.

Step 6 – Heat while stirring until the mixture thickens and will coat the back of a spoon. Using a thermometer you are looking for temperatures between 160°F-170°F. Do not let the mixture boil!

Heated lime curd in a pot and thickened lime curd coating the back of a spoon.

Pro-Tip: It is important that the curd is heated slowly and not allowed to boil. Boiling the curd can result in a grainy texture and eggy flavour.

Step 7 – Stir the lime zest into the thickened lime curd. Pour the curd into mason jars or other heat-safe containers. Refrigerate the curd and allow it to cool completely before serving.

Storage

Fresh lime curd can be stored in an airtight container in the refrigerator for up to 2 weeks.

You can also store it in the freezer in an airtight container for several months.

Jar of lime curd with a spoon and graham crackers on the table with a dollop of lime curd.

Ways to use Lime Curd

There are many ways to use lime curd.

  • You can use lime curd in any recipe that calls for lemon curd, such as lemon shortbread.
  • Use it to fill tarts.
  • Use it as the custard filling in your favourite poke cake.
  • Use it as a dip or spread for cookies, graham crackers or fruit.
  • Spread it on scones or biscuits.
  • Use it to top a cake.
  • Eat it with a spoon straight from the jar.

Top Tips & FAQS

  • Don’t let the lime curd boil – Boiling the lime curd will result in a grainy texture and can create an eggy flavour to the finished curd.
  • Let the curd cool fully before enjoying – Letting the curd sufficient time to cool will allow the curd to thicken properly before using. Overnight in the refrigerator is even better.
  • Use a non-reactive pot or bowl for preparing citrus curd – You want to be sure you are using a non-reactive pot, such as aluminum for preparing your curd or use the double boiler method with a ceramic or glass bowl over your pot. Using aluminium, cast iron or copper can give citrus curd a metallic taste.
Does lime curd need to be refrigerated?

Yes. Lime curd needs to be stored in the refrigerator.

Can you make lime curd dairy-free?

You can make your lime curd dairy-free by using vegan butter or margarine in place of butter.

How long will lime curd keep?

Lime curd will keep for about 2 weeks in the refrigerator. It can also be stored in the freezer for several months.

Why does my curd taste eggy?

The eggy taste is caused by cooking the curd too long or too hot. Be sure to cook only until the curd is thickened and do not allow the curd to boil while heating.

Mason jar of lime curd with a spoon being dipped in and lime curd drizzling off of the spoon.

More Lemon and Lime Desserts

Recipe

Lime curd in a small mason jar with sliced limes and graham crackers on the table.

Easy Lime Curd

This easy homemade lime curd is silky smooth and creamy. It is tart and sweet and full of fresh lime flavour. Use it in pies or tarts, on top of cakes, or as a spread for biscuits or scones.
5 from 2 votes
Print Pin Save Recipe Rate
Course: Desserts, Sauces and Spreads
Cuisine: American
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 8 hours
Total Time: 8 hours 35 minutes
Servings: 20 2 tbsp servings
Calories: 97kcal
Author: Deanna

Equipment

Ingredients

  • 1/2 cup butter
  • 3/4 cup lime juice
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 large egg yolks
  • 1 tbsp lime zest

Instructions

  • Begin by zesting the limes until you have approximately 1 tablespoon of zest. Be careful not to go too deep, you want only the bright green part of the rind. Set aside.
  • Juice enough limes until you have 3/4 cup of juice.
  • In a medium-size glass or ceramic bowl, whisk the eggs and egg yolks until smooth. Set aside.
  • Add the butter, sugar and lime juice to a medium-size, non-reactive pot. Heat on medium-low heat just until the butter is melted and the sugar is dissolved.
  • Pour the warmed lime mixture in a slow, steady stream into the eggs while whisking continuously, until the mixture and eggs are fully combined. Then return the combined mixture to the pot.
  • Heat the lime curd over medium-low heat while continuing to stir slowly until the mixture has thickened and coats the back of a spoon. This can take 10-15 minutes. If you have a candy thermometer, you want the mixture to reach between 160°F and 170°F. Do not let the curd boil.
  • Remove the lime curd from the heat and stir in the lime zest.
  • Pour the curd into heat-safe jars or containers and refrigerate until fully cooled and set. 6-8 hours or overnight. Then serve as desired.

Notes

It is important that the curd is heated slowly and not allowed to boil. Boiling the curd can result in a grainy texture and eggy flavour.
If you prefer your curd a bit sweeter, you can increase the sugar by 1/4 cup.
Prepared curd should last up to two weeks when stored in an airtight container in the refrigerator.
If you want your lime curd to have a brighter green colour, you can add a tiny drop of green food colouring while heating, but before the curd has thickened. 

Nutrition

Calories: 97kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 45mg | Potassium: 22mg | Fiber: 1g | Sugar: 10g | Vitamin A: 210IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

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Recipe Rating




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Alex

Friday 27th of May 2022

Lime curd is my favourite of the curds, and this recipe worked a treat. The perfect balance of sweet and citrus flavours. We served on top of individual meringue nests with whipped cream for a delicious dessert.

Jamie

Thursday 26th of May 2022

This was my first time making lime curd and it won't be my last! I made this over the weekend and it was delicious. I made sure not to let it boil and it turned out perfect with no graininess.

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THIS POST MAY CONTAIN AFFILIATE LINKS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.