If you love all things citrus, this homemade Lime Curd is a recipe you need to try. Rich, silky, and bursting with fresh lime flavor, it's incredibly easy to make and is perfect for filling mini tarts, layering into cakes, spreading on scones, or adding a bright, tangy finish to cheesecake and other desserts.
While lemon curd tends to steal the spotlight, this homemade Lime Curd deserves a place in every citrus lover's kitchen. Rich, silky, and perfectly balanced between sweet and tart, it's made with fresh lime juice and has a bright, vibrant flavor that's just as delicious as the classic.
If you've never made homemade curd before, don't let it intimidate you. It's surprisingly easy to make with just a handful of simple ingredients, and the result is a smooth, creamy spread that's far better than anything you can buy at the store.
One of my favorite ways to use it is as a filling for mini tarts topped with a dollop of whipped cream, but that's just the beginning. Spread it on warm scones or muffins, swirl it into yogurt, layer it between cake layers, spoon it over cheesecake, or simply enjoy it straight from the jar. (No judgment here! I definitely do!) If you're looking for a fresh twist on classic lemon curd, this easy Lime Curd recipe is one you'll find yourself making again and again.
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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!
Equipment
- 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
- Saucepan
- Whisk
Ingredients:
- 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
- Salt
Lime Curd FAQs
Nope! But 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.
I highly recommend using fresh lime juice if you can. Bottled juice just doesn't have the same bright, vibrant flavor, and it can make the curd taste a little flat. Fresh is definitely the way to go here!
Stored in an airtight container in the fridge, it should last about 1 to 2 weeks.
Usually, lumps happen if the curd cooks too quickly or at too high of a heat. Make sure to cook it low and slow, and keep whisking! If you do get lumps, you can strain the curd through a fine mesh sieve for a silky smooth finish.
More citrus recipes for you to enjoy.
Citrus and Fennel Salad with Burrate
Made this homemade lime curd recipe? Let me know what you think in the comments!
Recipe
Lime Curd
Equipment
- Sauce pan
- whisk
Ingredients
- 1 tsbp lime zest finely grated
- ½ cup fresh lime juice
- 3 eggs, whole
- 2 egg yolks
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1.25 cup sugar
- 1 stick butter (¼th pound or 8 tbsp)
Instructions
- 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 teaspoon vanilla extract and ⅛th teaspoon 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!
Sandi J.
Made this with just a couple changes:
I added more zest(about 1/2 a Tablespoon more) and replaced the vanilla with equal amount coconut extract and once it was done I immediately strained it into the jar to cool.
It was too yellow so I added a small amount of green food coloring.
It’s amazing!!!!
Will be making again for sure
jamjarkitchen
So glad you enjoyed it and I love the idea of coconut extract! 🙂