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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
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.
Recipe Notes
- You can use regular or key limes/lime juice
- Store in the refrigerator for up to 1 week.
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.
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! ?
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?
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.
I love this recipe, it’s awesome in lemon lime cupcakes and plain on it’s own. THANKS!!!
So glad you like it!
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!
I’m so glad you liked it! And good for you sticking to WW. I’d have just given into temptation. 🙂
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