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.
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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.
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.
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.
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.
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!
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.
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.
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.
Yes. Lime curd needs to be stored in the refrigerator.
You can make your lime curd dairy-free by using vegan butter or margarine in place of butter.
Lime curd will keep for about 2 weeks in the refrigerator. It can also be stored in the freezer for several months.
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.
More Lemon and Lime Desserts
Easy Lime Curd
- 1/2 cup butter
- 3/4 cup lime juice
- 1 cup granulated sugar
- 2 large eggs
- 3 large egg yolks
- 1 tbsp lime zest
- 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.
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.