This easy homemade lemon curd is rich, creamy, and bursting with bright, fresh lemon flavor! Perfect for spreading on scones, filling cakes, or just eating by the spoonful. Once you taste it, you'll never go back to store-bought!
While you've probably heard of lemon curd, lime curd tends to fly a little more under the radar. But trust me when I say, once you try it, you'll wonder where it's been all your life.
This homemade Lime Curd is creamy, sweet, and perfectly citrusy with just the right pop of tartness to keep you coming back for more. It's one of those deceptively simple recipes that feels a little fancy but is actually super easy to make, and the payoff is so worth it.
Spread it on a warm scone or muffin for an instant upgrade, use it as a luscious tart filling topped with whipped cream, swirl it into yogurt, layer it in cakes... honestly, you'll be looking for excuses to eat it straight from the jar. (No judgment - I do it too.)
If you love that bright, fresh flavor that citrus brings but want something just a little different than the usual lemon, this Lime Curd is about to become your new favorite.
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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.
Ways to use lime curd.
Spread on scones, muffins, or toast - A little dollop takes any baked good to the next level.
Use as a tart filling - Top with fresh whipped cream or meringue for an easy but impressive dessert.
Swirl into yogurt or oatmeal - Adds a bright, citrusy punch to your breakfast.
Layer into cakes or cupcakes - Makes an amazing filling between cake layers or inside cupcakes.
Spoon over pancakes or waffles - Forget syrup - lime curd is where it's at!
Top cheesecake or pavlova - A quick, easy way to add a pop of flavor and color.
Eat straight from the jar - Because honestly, once you taste it, it's hard not to.
Made this 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! 🙂