Lime Curd

4.91 from 10 votes
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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.

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!
4.91 from 10 votes
Serving Size

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

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.

Nutritional information not guaranteed to be accurate

Lime Curd Pie

Perfect Triple Lemon Cupcakes

Easy Lemon Cream Danish

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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105 CommentsLeave a comment or review

  1. I used your recipe for lime curd but substituted lemon. I followed your directions and used the whole eggs. My curd didn’t thicken. Why? Also what do I do with it now. The butter rose to the top and the lemon is runny.

  2. Are you aware of any curd that can be made without sugar, no artifical sweeteners. I am diabetic and I cannot tolerate hardly any sugar. Stevia maybe with even more butter. I am used to not being able to use salt and sugar I get very ill using chemical sweeteners. I cannot use spenda etc.

  3. Thank you for this recipe! I usually serve my angel food cake with lemon curd but the birthday boy requested a lime cake. So, angel food cake with a smear of your lime curd is on the menu. Hopefully the curd will last until Saturday….it may disappear spoonful by spoonful from the fridge……

  4. Has anyone tried to make this with sugar substitute? I can’t imagine that sweet-n-low could work but perhaps the truvia or Splenda for baking? Always looking for things the “cheer-up” my diabetic husband! Would another ingredient be needed to adjust the curd consistency?

  5. This lime curd is a winner! I have just made it exactly as you directed and it turned out perfectly. I am going to make mini lime meringue tarts for a high tea I’m having on Saturday and I’m sure they are going to be a hit with the guests if I use this as the filling. Thanks for such an easy recipe.

  6. 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! ?

  7. 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?

    1. It should last about 1-2 weeks in the fridge. If you want it to keep longer you can try preserving it, but I’ve never done that.

  8. 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!

    1. I’m so glad you liked it! And good for you sticking to WW. I’d have just given into temptation. 🙂