Lime Curd

This post may contain affiliate links. For more information, read my disclosure policy.

I have a slight addiction. It’s called homemade curd. Lemon curd, lime curd, whatever. I can eat it with a spoon.

Instead of paying $4 a jar and breaking the bank, I decided to make my own.

Now you can too!

Homemade Lime Curd in under 10 minutes!

Have you ever had lemon curd? Chances are, you’ve seen it used in a plethora of lemon recipes here on this blog. I’ve added the sweet stuff to a Cake roll, to breakfast pastry, and even to milkshakes.

Curd is one of those things that you don’t realize you love until you try a spoonful. Thicker and creamier than jam or jelly, it’s got the consistency of a pudding, but it’s much, much better.

I’ve always been in love with lemon curd and I’d never seen lime until I visited Harry & David this past April. I bought a jar of lime curd while I was there and proceeded to come home and eat it all. Then I cried because I was out of lime curd and there is no Harry & David store near me. (Ahem, H&D, let’s remedy that please?)

Then I went to Miami and fell in love with Key Lime. I came home and bought a bottle of Key Lime Juice (actual key limes are hard to find sometimes) and tried to remake my lemon bars into key lime bars. For some reason, that recipe failed horribly. Then I had a bottle of key lime juice in my refrigerator. What to do, what to do.

Answer: Key Lime Curd. {Or, regular lime curd, if you don’t want to use Key Limes.}

Homemade Lime Curd in under 10 minutes!

This recipe is so simple, so easy, and so basic. It’s done in under 10 minutes. You only need a handful of ingredients – and you don’t even need real limes.

{Limes are super expensive right now. I guess there’s a shortage?}

The basics of homemade lime (or lemon) curd include: eggs, sugar, juice, zest (if you have it), and butter. You cook the eggs, sugar, and juice together until it thickens, then you add the butter. The butter gives it creaminess and lots of depth.

Plus, butter is good.

Now, you can argue with me all day about whether curd should have whole eggs or just yolks. This recipe includes whole eggs because honestly? I hate wasting the whites. I know, I know. I should make meringue. I should make waffles. I know that. I should also vacuum every day and not let my dog lick me, but I do.

I always, always forget I have whites in the refrigerator. ALWAYS. So I used whole eggs. Waste not, want not.

Now, I have 2 recipes for lemon curd on this blog already. One uses yolks only. One uses no eggs. I’ve made Glory’s lemon curd several times and it only has yolks. What’s the difference? Not much, to my tastebuds. This curd is slightly thicker than the other yolk-only recipes I’ve tried. My mouth, however, didn’t notice a difference.

The other tip I have for this recipe that might be different from others you’ve read is this: before I add heat, I whisk all the ingredients together in the pan. Once they’re whisked (which looks kind of like scrambled egg mixture before you cook it) then I put the pot on the stove. This way you will have less chances that the whites of your eggs will get lumpy. I didn’t need to strain my curd, but you can if you want.

This is all great, you say. But how do you eat lime curd, you want to know.

Me, laughing. How do you eat lime curd. With a spoon!

But you can also put it on toast, dip crackers in it, or add it to yogurt to make a dip for fruit. Put it in whipped cream, swirl it into fro-yo, or fill a cake with it.

Have I mentioned the spoon?

Homemade Lime Curd in under 10 minutes!

My mouth is watering looking at the photo. Excuse me, I have more lime curd to eat.

5
5 / 5 ()
Did you make this recipe?

Lime Curd

Use limes, key lime juice, or even lemon to make the perfect curd at home. This recipe is easy and is done in under 10 minutes!

Ingredients:

  • 3 large eggs
  • 3/4 cup granulated sugar
  • Pinch of salt
  • 1/2 cup fresh lime juice (or bottled Key Lime juice)
  • Zest of 1 large or two small limes (or Key limes)
  • 4 tablespoons unsalted butter, diced

Directions:

  1. Place eggs, sugar, salt, juice, and zest in a medium saucepan. Do not put it over the heat yet. Whisk the ingredients together until smooth.
  2. Place over low heat. Stir constantly with a wooden spoon until the mixture thickens, about 4-5 minutes. Turn all the way to low and add the butter. Stir until smooth.
    Remove from heat and pour into jar(s). Makes just shy of 2 cups.

Notes:

People have asked about it taking longer to thicken. For me, it usually thickens after about 5 minutes and should coat the back of a spoon. It will continue to thicken after it cools. If you’re worried, you can cook it longer, just don’t let it boil. Low on one stove isn’t the same as low on another, so you can also use medium-low heat.

All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.

Lime Curd Pie

Lime Curd Pie (1 of 9)w

Perfect Triple Lemon Cupcakes

Lemon Cupcakes (9 of 13)

Easy Lemon Cream Danish

Easy-lemon-cream-danish (4 of 7)w

Sweets from friends:
Key Lime Gooey Bars by Mom on Timeout
Frozen Key Lime Margarita Squares by Dinners, Dishes, and Desserts
Lemon Streusel Bars by Something Swanky

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

94 comments

  1. This lime curd is a winner! I have just made it exactly as you directed and it turned out perfectly. I am going to make mini lime meringue tarts for a high tea I’m having on Saturday and I’m sure they are going to be a hit with the guests if I use this as the filling. Thanks for such an easy recipe.

  2. Can I use salted butter for this recipe?

  3. Has anyone tried to make this with sugar substitute? I can’t imagine that sweet-n-low could work but perhaps the truvia or Splenda for baking? Always looking for things the “cheer-up” my diabetic husband! Would another ingredient be needed to adjust the curd consistency?

  4. Thank you for this recipe! I usually serve my angel food cake with lemon curd but the birthday boy requested a lime cake. So, angel food cake with a smear of your lime curd is on the menu. Hopefully the curd will last until Saturday….it may disappear spoonful by spoonful from the fridge……

  5. Are you aware of any curd that can be made without sugar, no artifical sweeteners. I am diabetic and I cannot tolerate hardly any sugar. Stevia maybe with even more butter. I am used to not being able to use salt and sugar I get very ill using chemical sweeteners. I cannot use spenda etc.

  6. I used your recipe for lime curd but substituted lemon. I followed your directions and used the whole eggs. My curd didn’t thicken. Why? Also what do I do with it now. The butter rose to the top and the lemon is runny.

  7. I just got done making this Lime Curd. It takes much longer than 5 minutes to thicken on a low heat. More like 15 minutes. It is absolutely delicious.

    • Agreed about cooking it longer. Mine takes 20+ minutes to thicken. It’s usually worth it but has me second guessing now that’s it’s after midnight

  8. I love curds! this looks so yummy, I love all flavors of curd, and lime is definitely one of my favorites!

  9. I looked at several recipes and they were all kind of complicated and intimidating. Yours looked much simpler and I liked that it didn’t require a double boiler. I made it yesterday, using Splenda and it came out perfectly!
    I set a timer for 5 minutes. I don’t have a wooden spoon so used a silicone whisk and hoped it would work. After 3 minutes of stirring I saw no change to the mixture and raised the heat just a tad. Then right at 4 minutes it all started happening! Thick and creamy smooth, and delicious! Perfect on my first try! Had to come back and say thank you for sharing this great recipe!

    Rating: 5
  10. I just made this key lime curd using fresh key limes, and it is incredibly yummy. It hasn’t even cooled off yet and I want to eat the whole thing! It was really easy to make. It would be even easier if I used bottled key lime juice, but I found a bag on sale so I used fresh ones. The only thing I changed was to use organic granulated cane sugar instead of white sugar. This is going to fill a cake (if I can restrain myself long enough) and I can’t wait to eat it! Thanks for sharing this recipe!

    Rating: 5
  11. Wow!!!!
    You make all you recipes so mouth watering. I am defiantly making this one for Easter as my husband and I both love Lemon the tarter the better:)

    Thank you for publishing these yummy recipes I have tried several and this one I cant wait to try…..

  12. delicious and easy

    Rating: 5
  13. I made this curd today and it is delicious! I did cook it longer than mentioned and it thickened up well. I kept it at low and turned it up a bit to get it to thicken. I then turned way back low to add the butter slowly. This is a super recipe. Thank you!

  14. Sublime!

    Rating: 5
  15. just made Lime curd with this recipe and it is fantastic 
    thank you 
    yum yum 

    Rating: 5
  16. Pingback: Homemade Lemon Curd - melissassouthernstylekitchen.com

  17. Would adding vanilla extract cause any problems with getting this to set? Also how long does this keep in the fridge. Thanks!

    Rating: 5
  18. Hi I love the frozen lemon ice and I’m sure I would love the lime ones too. Any suggestions on how I could make that at home?

    Thanks,
    Sondra

  19. Perfect! It came out great 🙂 I had my burner on med-low heat and it still took about 10min to thicken though.

  20. Pingback: Key Lime Pie Sheet Cake - Willow Bird Baking

Leave a Comment »