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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.
Absolutely delicious, but no way does this make “just shy of 2 cups”. (Although I did have to convert the recipe to metric, so maybe I went wrong somewhere). As I hadn’t made it before, I started with one batch of the recipe rather than doubling it. I’m about to make a second batch! Also, while leaving the zest in LEMON curd is fine, I did sieve the lime curd because the lime zest didn’t give it an attractive appearance (in my opinion).
Sue, do you mean it made less?
I’ve book-marked this page and made this recipe no fewer than 2 dozen times. Very reliable and perfect balance between tang & sweetness. Easy to sub with lemon or other citrus.
Getting ready to make it and I want to put it between the layers of a white cake. How much time should I give to set first? And should I put it in the fridge for awhile?
It should set for a few hours in the refrigerator.
This is my first time making lemon curd it’s wonderful thank you for sharing you knowledge and information
The Lime Curd is absolutely brilliant. Easy & yummy. I was interrupted before I added the butter. Came back and continued on! Strained it for a bit of egg, but otherwise perfect! Am about to do Lemon! And I double quantities.
Thanks
Cathy
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