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I have a slight addiction. It’s called homemade curd. Lemon curd, lime curd, whatever. I can eat it with a spoon.

Instead of paying $4 a jar and breaking the bank, I decided to make my own.

Now you can too!

Homemade Lime Curd in In a small clear glass with limes all around the glass

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Have you ever had lemon curd? Chances are, you’ve seen it used in a plethora of lemon recipes here on this blog. I’ve added the sweet stuff to a Cake roll, to breakfast pastry, and even to milkshakes.

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.

I’ve always been in love with lemon curd and I’d never seen lime until I visited Harry & David this past April. I bought a jar of lime curd while I was there and proceeded to come home and eat it all. Then I cried because I was out of lime curd and there is no Harry & David store near me. (Ahem, H&D, let’s remedy that please?)

Then I went to Miami and fell in love with Key Lime. I came home and bought a bottle of Key Lime Juice (actual key limes are hard to find sometimes) and tried to remake my lemon bars into key lime bars. For some reason, that recipe failed horribly. Then I had a bottle of key lime juice in my refrigerator. What to do, what to do.

Answer: Key Lime Curd. {Or, regular lime curd, if you don’t want to use Key Limes.}

Homemade Lime Curd in a small clear glass with limes and graham crackers spread all around

This recipe is so simple, so easy, and so basic. It’s done in under 10 minutes. You only need a handful of ingredients – and you don’t even need real limes.

{Limes are super expensive right now. I guess there’s a shortage?}

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.

Plus, butter is good.

Now, you can argue with me all day about whether curd should have whole eggs or just yolks. This recipe includes whole eggs because honestly? I hate wasting the whites. I know, I know. I should make meringue. I should make waffles. I know that. I should also vacuum every day and not let my dog lick me, but I do.

I always, always forget I have whites in the refrigerator. ALWAYS. So I used whole eggs. Waste not, want not.

Now, I have 2 recipes for lemon curd on this blog already. One uses yolks only. One uses no eggs. I’ve made Glory’s lemon curd several times and it only has yolks. What’s the difference? Not much, to my tastebuds. This curd is slightly thicker than the other yolk-only recipes I’ve tried. My mouth, however, didn’t notice a difference.

The other tip I have for this recipe that might be different from others you’ve read is this: 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. I didn’t need to strain my curd, but you can if you want.

This is all great, you say. But how do you eat lime curd, you want to know.

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?

Homemade Lime Curd in small clear glass and 2 graham cracker with the Lime curd on them

My mouth is watering looking at the photo. Excuse me, I have more lime curd to eat.

Homemade Lime Curd in In a small clear glass with limes all around the glass

Lime Curd

4.16 from 91 votes
Use limes, key lime juice, or even lemon to make the perfect curd at home. This recipe is easy and is done in under 10 minutes!

Ingredients
 

  • 3 large eggs
  • 3/4 cup granulated sugar
  • Pinch of salt
  • 1/2 cup fresh lime juice or bottled Key Lime juice
  • Zest of 1 large or two small limes or Key limes
  • 4 tablespoons unsalted butter diced
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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 pour into jar(s). Makes just shy of 2 cups.

Recipe Video

Nutritional information not guaranteed to be accurate

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Sweets from friends:
Key Lime Gooey Bars by Mom on Timeout
Frozen Key Lime Margarita Squares by Dinners, Dishes, and Desserts
Lemon Streusel Bars by Something Swanky

Last Updated on May 13, 2020



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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143 Comments

  1. This is fantastic! I am pretty intimated to make anything with the word “curd” in it but I am drying to try!

  2. I can’t wait to try making my own curd. It’s crazy expensive in the store, which is part of the reason I don’t use it too much. While I like lemon flavored food, if there’s a lime version I’m all over it. For some reason lime is just a tad bit more special for me. It’s also great since my boyfriend isn’t as fond of lime as I am so there’s more for me! I can’t wait to try this 🙂

  3. So glad you have an obsession with curds, because that means lots of awesome recipes for us!!! Love this lime curd Dorothy – it looks so refreshing and tasty! Pinned 🙂

  4. This lime curd looks amazing, Dorothy! I’ve only had lemon curd, so I can only imagine how tasty this must be. I think I could definitely eat this for breakfast…maybe on some toast!

  5. I love all flavors of curd, and lime is definitely one of my favorites! This is reminding me that it’s been way too long…it looks delicious!

  6. If you have any lime juice left, put it in a blender with some seedless watermelon, and you’ve got yourself a delicious drink! Thanks for another great make-it-yourself recipe!

  7. Well, I just tried this recipe! I had 4 small limes and some lemon juice. I used this for my citrus. I didn’t have butter, so used margarine. All of these differences worked just fine!

    It amazed me how quickly it thickened!!! And OMG, this is SO good.

    Years ago, a lady brought a white fruit cake to a dinner I attended, the fruit cake was very light. She had a lemon sauce type stuff over the top. I have searched everywhere for the recipe.

    This Kurd is about as close as I can call her lemon sauce.

    Would anyone happen to have something similar to what I described? Thanks in advance!!!

    1. I’m so glad you liked it Bonnie! I don’t have a sauce recipe, but if you add more juice or one less egg (and probably a little less butter) the sauce would be thinner!

  8. I love curds! I was wondering how long it lasts and giving as a gift would it have to be refrigerated? Thanks!

    1. Probably about two weeks in the refrigerator! After that, I’m not sure, unless you did the whole canning thing. (I’ve never done that…need to get on it!)

  9. this looks so yummy! I will be making this soon. I love lime anything and have been craving key lime pie like not other, since I am pregnant. you posted this just in time.

  10. I so need to make this! I made lime curd once but overcooked the mixture. Time to give it a try again! Pinned!