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If you love lemon curd then lime curd is going to be your new favorite – it’s creamy, sweet, and tart and perfect for topping cheesecakes, toast, or eating with a spoon. Instead of paying $4 a jar and breaking the bank, I decided to make my own and now you can too!
Have you ever had Lime Curd? Chances are you’ve seen lemon curd used in a plethora of lemon recipes, like my lemon cake roll or lemon cheesecake. And you can easily make it with limes instead of lemons!
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. And it’s perfect for toast or scones or topping lime cheesecake.
How to make Lime Curd
- This recipe is so simple, so easy, and so basic. It’s done in under 10 minutes. You only need a handful of ingredients!
- 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.
- This recipe includes whole eggs because honestly? I hate wasting the whites.
- 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.
- Always strain your curd after you cook it to catch any little bits of egg that may not have been mixed in.
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How to Use Easy Lime Curd
- 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?
Lime Curd Recipe
Video
Ingredients
- 3 large eggs
- ¾ cup (150g) granulated sugar
- Pinch of salt
- ½ cup fresh lime juice, (or bottled Key Lime juice)
- Zest of 1 large or two small limes, (or Key limes)
- 4 tablespoons (57g) unsalted butter, , diced
Instructions
- 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.
- 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 strain into jar(s). Makes just shy of 2 cups.
Notes
- You can use regular or key limes/lime juice
- Store in the refrigerator for up to 1 week.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
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.
I’m not sure how to do it unless you use an artificial sweetener. If you try it let me know!
You might try coconut sugar, turbinado sugar, or other such replacements. 🙂
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……
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?
I haven’t tried it. I need to!!
Can I use salted butter for this recipe?
Yes, enjoy!
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