This Lime Curd Recipe is so easy to make that you’ll never buy store bought curd again! It comes together in under 30 minutes, it keeps for weeks in the fridge, and it’s freezer-friendly!

Bowl of lime curd with spoon buried in the middle

Whenever I have an abundance of citrus, my mind always goes to curd. It’s one of the easiest things to prepare, and it elevates everything that its served with.

For example, my mini lemon cheesecakes are completely delicious on their own, but when I top them with lemon curd, there’s an explosion of flavor that can’t be denied.   

Years ago I had a lime tree that produced a very large amount, so I decided to make Lime Curd. I loved it every bit as my lemon version and more!

It’s thick and luxurious, tart and sweet, and it tastes so much better than any curd that you can buy at the store. 🙂

Lime Curd in a glass bowl surrounded by limes

Why you’ll love this recipe:

  • This lime curd recipe has a rich, luxurious texture, and is the perfect balance of sweetness and tangy lime flavor.
  • It’s an easy recipe that comes together in under 30 minutes.
  • It’s a great filling for pies and cakes, as a topping for scones, and so much more.
  • It keeps in the refrigerator for about a month, or you can freeze it for up to 3 months.

Recipe ingredients

Lime curd recipe ingredients

Ingredient notes

  • Limes. You’ll need 1/2 cup lime juice for this recipe. Be sure to zest one entire lime before juicing as well. The limes may be juiced up to a few days in advance or frozen until you’re ready to make curd. Key limes are a bit milder in flavor and work wonderfully in this recipe as well!
  • Sugar. The curd is sweetened with 1/2 cup granulated sugar for the perfect balance of sweetness and tang. If you prefer a sweeter lime curd, consider adding 2-4 tablespoons more sugar.
  • Eggs. The eggs are essential to thickening the curd, and the yolks provide a rich texture.
  • Butter. Many curd recipes use up to a stick of butter, which I find excessive. In my opinion, 3 tablespoons is plenty to add a bit of richness and still let the fresh flavors come through.

How to make this recipe

This lime curd recipe is so easy to make. It’s thick and luxurious, tart and sweet, and it tastes so much better than anything you can buy at the store.

Pro tip: Juice the limes up to a few days in advance or freeze fresh lime juice until you’re ready to make the curd.

See the recipe card below for full instructions. 

How to make lime curd
  • Whisk together sugar, eggs and lime juice in a stainless steel or heat proof bowl until well combined. Place over the top of a pan of simmering water and cook, whisking constantly, until the mixture thickens to the consistency of sour cream, about 10 minutes.
  • Remove from heat and pour the curd through a fine mesh strainer placed over a medium bowl, using a spoon to help it through.
  • Add the butter, and stir until completely melted. Stir in the lemon zest and let stand at room temperature. The curd will thicken as it cools.
  • Once the curd has cooled, place plastic wrap over the surface of the curd to keep a skin from forming, and store in the refrigerator for several weeks or freeze for up to 3 months.
Spoonful of lime curd

FAQs

What is lime curd made of?

Lime curd includes (4) simple ingredients — fresh lime juice and zest, sugar, eggs and butter.

How long does lime curd last in the fridge?

Homemade lime curd lasts for about 4 weeks stored in an air tight container in the refrigerator.

Can homemade curd be frozen?

Freeze lime curd by placing it in an air tight container with plastic wrap over the surface. From there, freeze up to 3 months.

To defrost, place frozen curd in the refrigerator at least 24 hours before you plan to use it.

Serving suggestions

There are so many uses for lime curd…the sky is truly the limit!

Recipe notes

  • Pro tip: Juice the limes up to a few days in advance or freeze fresh lime juice until you’re ready to make the curd.
  • Substitute the lime juice with your favorite citrus.  This would make a wonderful key lime curd recipe, or use lemon, orange or grapefruit.
  • Many citrus curds out there contain almost an entire stick of butter, which masks the tangy citrus flavor in my opinion.  I choose to use less butter to let that fresh citrus flavor shine through!
  • The curd will keep in an air tight container in the refrigerator for up to 4 weeks, or freeze it for up to 3 months following the instructions in the FAQs section.
Spoon over a bowl of lime curd

More citrus desserts you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Bowl of lime curd with spoon buried in the middle

Lime Curd

Lime Curd is sweet, luxurious and bursting with fresh lime flavor.  It comes together in about 10 minutes, keeps for weeks in the refrigerator, and it's freezer friendly!
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Ingredients

  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup fresh lime or key lime juice 3-4 large limes
  • 3 tablespoons unsalted butter cut into small chunks
  • 1 1/2 tablespoons lime zest

Instructions 

  • Whisk together the granulated sugar, eggs and lime juice in a stainless steel or heat proof bowl. Place over the top of a pan of simmering water and cook, whisking constantly so the egg doesn't curdle, until the mixture thickens to the consistency of sour cream, about 10 minutes.
    3/4 cup granulated sugar, 3 large eggs, 1/2 cup fresh lime or key lime juice
  • Remove from heat and pour the curd through a fine mesh strainer placed over a medium bowl, using a spoon to help it through. Add the butter, and stir until completely melted. Stir in the lemon zest. Let the curd stand at room temperature. The curd will thicken as it cools.
    3 tablespoons unsalted butter, 1 1/2 tablespoons lime zest
  • Once the curd has cooled, place plastic wrap over the surface of the curd to keep a skin from forming, and store in the refrigerator.

Notes

  • Pro tip: Juice the limes up to a few days in advance or freeze fresh lime juice until you’re ready to make the curd.
  • Substitute the lime juice with your favorite citrus.  This would make a wonderful key lime curd recipe, or use lemon, orange or grapefruit.
  • Many citrus curds out there contain almost an entire stick of butter, which masks the tangy citrus flavor in my opinion.  I choose to use less butter to let that fresh citrus flavor shine through!
  • The curd will keep in an air tight container in the refrigerator for up to 4 weeks, or freeze it for up to 3 months following the instructions in the FAQs section.

Nutrition

Calories: 71kcal, Carbohydrates: 10g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 41mg, Sodium: 14mg, Potassium: 22mg, Fiber: 1g, Sugar: 10g, Vitamin A: 120IU, Vitamin C: 2mg, Calcium: 7mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This post was originally published in June 2013. The photos have been updated to include step by step photos and the text has been modified to include more recipe information.

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