Lime Curd Recipe

This easy lime curd recipe is luscious, tangy, sweet, and bursting with lime flavour. Simple ingredients like lime juice, eggs, sugar, and butter come together to create a perfectly creamy, indulgent treat.

What is lime curd?

Similar to lemon curd, lime curd is a creamy, sweet, and tart treat that is used in all sorts of yummy desserts. It has a thick yet light texture, making it extremely versatile.

What is lime curd used for?

This lime curd recipe can be used for all sorts of treats, including:

• as a filling – lime curd is perfect in baked tart shells, used as a filling for a layer cake, inside crepes, or as a layer in a trifle or parfait.
• as a topping – try this lime curd recipe on top of vanilla cheesecake, on pancakes or waffles, on ice cream, or as a top layer of various bar recipes.
• on its own – all you need is a spoon! Or better yet, eat this lime curd with a ginger cookie on the side. Lime perfection 🙂

What is in lime curd?

Curds all have similar ingredients, and this lime curd recipe is no exception. To make lime curd, all you’ll need is:

1. Eggs & egg yolks: this blend of eggs and egg yolks creates a creamy, decadent curd that thickens up beautifully.
2. Lime juice: although fresh lime juice is best, bottled lime juice is totally acceptable here. Key lime juice can also be substituted.
3. Sugar: obviously important to counteract the sweetness of the limes.
4. Salt: helps balance the flavours.
5. Unsalted butter: creates a creamy curd and adds richness.

Tips for a perfect Lime Curd

• Be sure to use a non-reactive bowl to heat and store your curd: Using an aluminum or metal pot may cause the curd to change colour or take on a metallic flavour. We recommend using a ceramic or enameled cast iron pot to cook the curd and a glass, ceramic, or even plastic bowl to store it.
• Be very careful not to boil the curd: Heat it slowly, stirring constantly over medium-low heat. If curd begins to boil it will become too thick and possibly form clumps.
• Use cold butter: This will help give the curd its sheen, while room-temperature butter causes the curd to be more matte.
• Use a strainer: straining your lime curd through a fine mesh strainer helps ensure a smooth and creamy result. It also removes any zest from the curd after it has imparted all its flavour.
• Store curd properly: keep curd in an airtight container covered with a sheet of plastic wrap pressed right against the curd to keep a ‘skin’ from forming, and then cover with a lid. Curd can keep in the fridge for up to 2 weeks.

Items you will need:

Non-reactive saucepan

Mesh sieve

Wire whisk

Fine grater for zesting

Wooden spoon

Glass bowl

How to make it:

In a non-reactive pot, whisk together eggs, egg yolks, sugar, lime juice, lime zest, and salt.

Place saucepan over medium-low heat and cook, stirring constantly with a wooden spoon, until mixture is warmed through.

Stir in cold butter, 1 tbsp at a time, until combined. Continue cooking and stirring until the mixture is thick enough to coat the back of a spoon, about 10-15 minutes. To test this, dip your wooden spoon in the curd then run your finger along the back. If the curd holds in place and doesn’t fill in the ‘finger line’, it’s ready to go. Be careful not to boil curd: it should be steaming but not bubbling. Immediately remove from heat.

Pour hot curd through a fine mesh strainer into a non-reactive bowl. Press a sheet of plastic wrap directly against the curd and allow to cool. Curd can be stored in the fridge for up to 2 weeks.

If you make this recipe and love it, I would love it if you gave it 5 stars! 

More delicious dessert recipes:

Cherry Pie Rosettes

No-Churn Strawberry Cheesecake Ice Cream

The Ultimate Dirt Pie

Simple Strawberry Sauce

Salted Caramel Oatmeal Cookies

Lime Curd Recipe

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