This delicious lime curd is tart and creamy and comes together in 15 minutes! A perfect dessert and condiment!
This Perfect Blend of Sweet and Tart
While you may have heard of Lemon Curd, Lime Curd is less well known.
But trust me when I tell you that this Lime Curd is far from forgettable.
Creamy, sweet and citrusy, with just the right amount of tartness, it is absolutely fabulous on a fresh scone or muffin or can be used as a delicious tart filling topped with fresh whipped cream.
What exactly is Curd?
Fruit curd is a dessert spread and topping originating in England. It combines fresh fruit juice, eggs, butter and sugar which are cooked together until thick and then cooled. Traditionally it was served with scones and clotted cream at afternoon tea.
Curds are different from other custards or pie fillings in that they contain a larger percentage of fruit juice and zest giving them a bold, assertive, and sometimes sharp flavor.
More Dessert Recipes for you to love!
- Citrus Zester or Grater: This Oxo Goodgrips Zester is my favorite. It really finely zests citrus which is exactly what you want for this recipe.
- Citrus Squeezer (optional): I love my Oxo Citrus Squeezer. You can buy it on Amazon and it gets every ounce of juice from my limes and lemons. If you don't have one just use your hand to squeeze the limes, but be sure to catch any seeds.
- Measuring Cups & Spoons
- Mixing Bowl
- Fresh Limes: You will use both the zest and juice so organic is ideal. Be sure to wash the limes thoroughly before using.
- Eggs: Fresh, pasture raised eggs work best!
- Sugar: You need white granulated sugar for this recipe.
- Butter: Use high quality unsalted butter for this recipe. My favorite brand of butter is Kerrygold. Quality really does make a difference.
- Vanilla Extract
Do I need to use a double boiler?
You do need to keep an eye on it while it's cooking and pretty much continuously stir it to ensure it doesn't catch and burn on the bottom.
If you're worried about this and do want to use a double boiler feel free to do so, but I prefer to just stick with stovetop and stir. It's worth it. Trust me.
How long will it last?
Stored in the fridge this curd will stay good for 1-2 weeks.
Made this recipe? Let me know what you think in the comments!
- Sauce pan
- 1 tsbp lime zest finely grated
- ½ cup fresh lime juice
- 3 eggs, whole
- 2 egg yolks
- ¼ tsp vanilla extract
- ⅛ tsp salt
- 1.25 cup sugar
- 1 stick butter (¼th pound or 8 tbsp)
- In a small bowl, whisk together 3 whole eggs and 2 egg yolks until well combined.
- Add in 1 heaping tsbp lime zest, ½ cup fresh lime juice, 1.25 cup sugar, ¼th tsp vanilla extract and ⅛th tsp salt and mix well. Set aside.
- In a medium sized saucepan, melt 1 stick of butter over medium heat, stirring ocassionally so it doesn't burn.
- When the butter has fully melted add in the egg/lime mixture and whisk into the butter.
- Cook the curd over medium heat for 10-15 minutes, stirring constantly so it does not burn, until the curd has thickened and coats the back of a spoon.
- Remove from heat, stir well and let cool for 15 minutes then refrigerate for at least an hour and a half before serving.
- The curd is best eaten within 1-2 weeks. Enjoy!