This post may contain affiliate links. For more information, read my disclosure policy.
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.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
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.
Modify with AI
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.
Did you try this recipe? Click here to rate the recipe below.
This is fantastic! I am pretty intimated to make anything with the word “curd” in it but I am drying to try!
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 🙂
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 🙂
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!
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!
Featured In
Rate This Recipe
Recipe Ratings without Comment