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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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Mm delicious and so easy to whip up. Love the lime flavour. We have a Tahitian Lime tree with prolific fruit so this will be a go to recipe now. So much cheaper too then the lime lemon butter I bought recently. I accidentally let it boil initially but used whisk and then hit it with the hand held blender. Came up fine. Enjoyed your writing style too 😆 Thanks for sharing this Dorothy 👍
I made this with slightly more lime juice and slightly less sugar…I left out the salt and used salted butter. I used a hand held milk frother throughout and it thickened perfectly and is light and silky and the best thing I have had in a very long time. I used whole eggs and I think the whites made it a little frothier….and better.
Thank you for this recipe! I am half British and grew up on Robinson’s lemon curd but I might love your lime curd even more!
The flavor is nice, though I followed this recipe to the letter and ended up halfway between curd and egg drop soup. A friend suggested I shouldn’t have used egg whites at all.
It usually sets more as it cools and chills. Chances are it needed to be cooked a bit longer.
So easy to make. From NZ. I added the butter with everything else in the beginning, but still thick and yummy.
Tastes great! I found turning the heat up a little and whipping it up (think meringue speed) with a whisk instead of a wood spoon helped it thicken tremendously! It took 17min total including the time spent with the spoon on very low heat. Will use again!
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