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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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Would adding vanilla extract cause any problems with getting this to set? Also how long does this keep in the fridge. Thanks!
just made Lime curd with this recipe and it is fantastic
thank you
yum yum
Sublime!
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!
How high did you turn it up? How long did you end up cooking it for – I just made a batch but did half lemon juice/zest & half lime juice/zest. It didn’t seem to want to thicken on its own so I helped it along by adding 1/2 T of unflavored gelatin dissolved in a T of water. I probably ended up cooking it for about 15-20 minutes… wanted to make sure the eggs were thoroughly cooked. I did pour it through a fine mesh sieve to get out any solids. I did taste it before I put it away and WOW – it’s tart but sweet at the same time – definitely going to make it again – it made three little jars – I think they’re about 1/2 cup and the remaining lemon/lime curd went into a Tupperware container.
delicious and easy
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