Lime Curd
Prep time
Cook time
Total time
Lime Curd is sweet and packed with fresh lime flavor. It's perfect for pie fillings, or as a topping for cheesecake, pound cake, scones, or even Greek yogurt.
Serves: varies
  • ¾ cup granulated sugar
  • 3 eggs
  • ½ cup fresh lime or key lime juice (3-4 large limes)
  • 2 tablespoons unsalted butter, cut into small chunks
  • 1½ tablespoons lime zest
  1. 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. 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.
  2. 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. Serve chilled. The curd will keep in an air tight container in the refrigerator for up to 1 week.
  3. Recipe Adapted from Joy of Baking
Substitute with lemon or orange juice for lemon or orange curd.

Adapted from Flavor the Moments' Lemon Curd recipe.
Recipe by Flavor the Moments at