Crazy for Crust

Lime Curd

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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 under 10 minutes!


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 under 10 minutes!

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 under 10 minutes!

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

5 from 7 votes
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Lime Curd

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!


  • 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


  1. 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.
  2. 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.
  3. Remove from heat and pour into jar(s). Makes just shy of 2 cups.

Lime Curd Pie

Lime Curd Pie (1 of 9)w

Perfect Triple Lemon Cupcakes

Lemon Cupcakes (9 of 13)

Easy Lemon Cream Danish

Easy-lemon-cream-danish (4 of 7)w

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



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  1. I am so in love with lemon curd! I am sure that lime curd is delicious too!! Here’s a new “love” for me!!!
    Have a nice day!!

  2. Pingback: Oh, SNAP, Part II: 12 items or less | Peg McNichol

  3. I am having trouble getting the curd to thicken while stirring. Did you mean to cook it for 5 minutes on medium and then turn to low? I used xylitol as a substitute so that may be it but I also had success using it before with a different recipe. Do you have any suggestions on cooking it? Thanks!

    • I cooked mine on low heat and it took about 5 minutes or so to thicken, like a pudding does (but not quite that thick). Other stoves may take longer, it really depends on the power of the stove, the burner strength, etc., but you should notice a thickening. Adding the butter makes it even thicker. I’ve never cooked with xylitol so I’m not sure how it changes the chemical structure, but I know that sweeteners do and often need additional ingredients to work.

  4. Just made this and it was the easiest thing ever and most delicious!
    Thanks for sharing the recipe!! Will be making more for holiday parties!

  5. Just made this for the first time, substituting lemon juice and lemon zest — delicious. I was worried at first since it took more than 5 minutes to thicken for me, but once I turned the heat up a notch more, it got nice and opaque and silky. I’d never made curd before and wasn’t sure what to aim for in the final consistency, but I read that it thickens more as it cools… and once I filled my jar I couldn’t stop eating the leftovers right off the mixing spoon. Very tasty and not too sweet. Tomorrow, when it’s chilled in the fridge, I’ll be using it in your Easy Lemon Tarts recipe to surprise my friend on her birthday. Thank you!

  6. The Key Lime Cheesecake sounds perfect for dessert this Thursday, Cinco de Mayo. Refreshing and decedent. I see that you tried to substitute key lime I’m your Lemon Bar recipe. Try using Nelly and Joe’s key lime juice in a bottle. The recipe on the back, for the filling, is perfect. Just use the buttery pastry crust for usual Lemon Bars and that filling. It’s a winner. Every time.

  7. I made a cheesecake for a co-worker. He bid on it at our Relay for Life silent auction. He commented he would like me to make it for his birthday/ Memorial Day weekend so I wanted it to be special.  I always customize my cheesecakes with chocolate, carsmel, or  berry type toppings.  His favorite is key lime. I had never tried that so I made a plain cheesecake and this lime curd to go on top. Wow! This recipe is delicious! Trying to stick to Weight Watchers so I only had a taste. So yummy!  I Love it! I will make this recipe again and again!  Thank you!

  8. I love this recipe, it’s awesome in lemon lime cupcakes and plain on it’s own. THANKS!!!

  9. i do love making lime curd and looking forward to trying this… does it keep in a sealed jar for christmas at all or is it just fresh?

  10. I’ve never made curd with whole eggs so I’ll have to give this recipe a go.  If you’re not making little meringues with egg whites, when making curd with just the yolks, then you’re missing out. One of the best ways to eat curd is a large dollop on a fresh made meringue, Try it. You’re welcome! ?

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