Lime Curd

This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using our links. Please see my privacy policy for more details.

Lime Curd is an easy lime curd recipe that’s rich, tangy, and bursting with fresh lime flavor.  It’s the perfect addition for a special brunch or dessert!

Does lime curd deserve its own post?  I think it does.  I’ve previously posted Lemon Curd, so of course, lime get’s it’s own post, too.  

There will be no citrus discrimination here. 🙂

I can’t tell you how many times I’ve made lemon curd, and this is the first time I’ve made lime curd.  Why?  I really don’t know.  

I make key lime desserts all the time, so I have no explanation.  I’m just happy I’ve finally gotten around to it.  

Lime Curd

This lime curd recipe is so rich and creamy, with the perfect balance of sweetness and tangy lime flavor.

What is lime curd?

Lime curd is a spread or topping for desserts, scones, etc.  Any type of citrus may be used in this recipe, such as lemon, orange and grapefruit.

Key lime curd would also be amazing!

The ingredients include eggs, citrus juice, zest, sugar and butter.  

How to make lime curd

This is such an easy lime curd recipe, and it comes together in minutes.  The hardest part is waiting for it to cool so you can eat it!

• 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.
• 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.

Recipe tips and substitutions

• 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 2 weeks.

Delicious ways to use lime curd:

Breakfast fruit tart

Angel Food Cake Roll

Pound cake by Sugar Spun Run

Continue to Content

Lime Curd

Yield: varies

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Lime Curd is an easy lime curd recipe that's rich, tangy, and bursting with fresh lime flavor.  It's the perfect addition for a special brunch or dessert!

Print

Ingredients

• 3/4 cup granulated sugar
• 3 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

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.

Notes

• Substitute the lime juice with lemon, orange, key lime or grapefruit juice.
• 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 2 weeks.

Sharing is caring!