Lime Curd

4.83 from 17 votes

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


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!
4.83 from 17 votes
Serving Size


  • 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


  • 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

Last Updated on May 13, 2020

Join for FREE to start saving your favorite recipes
Create an account easily save your favorite content, so you never forget a recipe again.
sample postsample postsample post

This post may contain affiliate links. For more information, read my disclosure policy.

Leave a Reply

Your email address will not be published.

Recipe Rating

123 CommentsLeave a comment or review

  1. Mm delicious and so easy to whip up. Love the lime flavour. We have a Tahitian Lime tree with prolific fruit so this will be a go to recipe now. So much cheaper too then the lime lemon butter I bought recently. I accidentally let it boil initially but used whisk and then hit it with the hand held blender. Came up fine. Enjoyed your writing style too 😆 Thanks for sharing this Dorothy 👍

  2. I made this with slightly more lime juice and slightly less sugar…I left out the salt and used salted butter. I used a hand held milk frother throughout and it thickened perfectly and is light and silky and the best thing I have had in a very long time. I used whole eggs and I think the whites made it a little frothier….and better.
    Thank you for this recipe! I am half British and grew up on Robinson’s lemon curd but I might love your lime curd even more!

  3. The flavor is nice, though I followed this recipe to the letter and ended up halfway between curd and egg drop soup. A friend suggested I shouldn’t have used egg whites at all.

    1. It usually sets more as it cools and chills. Chances are it needed to be cooked a bit longer.

  4. So easy to make. From NZ. I added the butter with everything else in the beginning, but still thick and yummy.

  5. Tastes great! I found turning the heat up a little and whipping it up (think meringue speed) with a whisk instead of a wood spoon helped it thicken tremendously! It took 17min total including the time spent with the spoon on very low heat. Will use again!

  6. Success! Easy recipe and its nice and tangy. Mine took longer to thicken and I thought it might stay thin and runny but it eventually thickened beautifully.

  7. Nice recipe. My only comment really is that the flavor wasnt as bright and tangy As with just yolk. Maybe its just my taste buds today lol thanks again!!

  8. How long would you say this keeps? I have a ton of aging lines to use up but I want to use the curd to fill some homemade donuts ten days from now.

  9. Hi Dorothy, I am just now finishing your lime curd recipe and I followed the instructions accordingly, but mine has not thickened. It was slightly thick during the first minute or so but now it’s thin and runny… Any suggestions?

    1. Mine as well didnt thicken like other recipes. Wondered what was it I had done wrong, as it cools it does thicken however, just not as much as im used to. DLo