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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
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.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
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!
I’m so glad it worked for you! I seriously could eat it with a spoon too, and yes it’ll thicken more as it cools. Enjoy the tarts!
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!
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.
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!!
Thanks Irene!
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