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