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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
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.
Recipe Notes
- You can use regular or key limes/lime juice
- Store in the refrigerator for up to 1 week.
Help! Why can’t I get my lemon curd to thicken? I tried one, and after about 5 minutes it hadn’t thickened at all, but I thought I’d add the butter and see what happened, nothing. Just started over, it’s been 10 minutes and still not thickening! Haven’t added butter yet
That’s strange. Did you follow the recipe or make any changes? 99% of the time the curd just needs to be cooked longer. Possibly your stove isn’t as hot as mine and it will take longer.
Five stars plus
I have a lemon/lime tree and it produces so much every year I either have to freeze or give away fruit. I’d like to make this as gifts. Is this something that can be canned for shelf life or does it need to be made and eaten right away? I’m new to canning.
I have never canned anything – I’m sorry!
This recipe is grreeeeeaatttt!!! 10/10 ⭐. It was quick and easy to prepare but is perfectly balanced with a silky smooth texture. ✨ The only thing I would do differently next time, is strain the curd before adding the butter at the end. I would definitely make this again. Thanks so much for sharing this recipe with us. All the best to you and yours! ✨
Let me start by saying I’m not a big fan of lime – I much prefer lemon. Furthermore, I’ve never made a curd of *any* kind before, although I am pretty experienced in the kitchen.
I had fresh squeezed lime juice left over so I thought I’d give curd a try since I have someone that said she would love it. Also I wanted the chance to make something new.
I chose this recipe mainly because it contained whole eggs. Like the author, I knew I’d never use those whites. Plus it looked so simple; can’t go wrong with that!
Holy citrus goodness is it *tasty* !! Sweet, tangy, smooth… and it came together so quickly! I actually don’t know if this is going to make to the person who said she’d love to have it. Oops… 😉☺
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